Starters

Wonton Cup – Marinated tuna poké with furikake, wasabi aioli, and micro cilantro (G, D, E)

Edamole on Cucumber – Creamy edamame spread topped with furikake and micro greens (Vn, GF)

Chicken Satay – Grilled skewers with Thai peanut sauce and toasted sesame seeds (GF, DF, N)

Salad

Citrus & Papaya Salad – Radicchio, endive, and napa cabbage with orange segments, shredded carrots, toasted almonds, and green onions, tossed in a papaya vinaigrette (N, GF, DF)

Main

Soy-Braised Short Rib – Tender beef with kimchi mashed potatoes, bulgogi demi, grilled jumbo asparagus, and sesame seeds (GF, D)

Sake-Marinated Chilean Seabass – With brown butter–chive mashed potatoes, roasted broccolini, honey-garlic glaze, sesame seeds, and chili threads (GF, D)

Stuffed Eggplant – Filled with vegetable stir-fry and plant-based meat, drizzled with gochujang and paired with scallion fried rice and baby bok choy (GF, DF, Vg)

Dessert Buffet

Matcha Cake Bites (G, D)
Mango Sticky Rice  (Vg, GF)
Butter Mochi  (GF, D, E)
Mini Fruit Tarts (G, D)
Mini Dubai Chocolate Tarts (G, D, N)