Dinner Menu
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(Menu subject to some changes by chef. Please note: This year's courses contain shellfish elements. If you have concerns, we suggest you select the vegetarian option, also designed by our guest chefs.)
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appetizer

kabocha squash bisque with sautéed prawn and maitake mushrooms

​(vegetarian option omits prawn element)
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starter

fried pancit palabok with calamansi lemongrass gremolata, shrimp & crab gravy, six-minute egg

(vegetarian option substitutes shrimp/crab gravy with shiitake mushroom sauce)
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entrée

braised beef short rib, white miso, kohlrabi, lobster nage

(vegetarian option: puffed Parisian artichoke gnocchi)
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*vegetarian options available if pre-requested