27th - 29th November 2020
CHEF NICKE WONG
Always curious, experimenting, bold and intuitive in her food journey. A food manipulator that can turn your frown upside down and seduce you with my creative meals. Has a art to “taste” a dish simply by reading a recipe.
The menu for this weekend is inspired thru my travelling experience, people I meet, food I ate and stories I shared & heard. I have added my own personal touch to these recipes as an appreciation of my love to everyone tonight.
Starter
Blooming Flowers In Summer
Vietnamese summer roll with crunchy prawns, refreshing vegetables and summer flowers & citrus hoisin dressing
&
Triplex of Organic Tempeh
Specially Curated Sea Salt Quinoa, Grill Chickpea and Avocado Soybean
Main Course
Grilled Pork Jowl Glutinous Rice With Water Spinach
Over Night Marinated Grilled Pork Jowl & Crispy Glutinous Rice
With Crunchy Water Spinach
OR
Pan Sear Black Cod
Velvety Texture & Buttery Flavour Cod & Sweet Snow Peas
With Tom Yum Mash
Dessert
Sweets Ending
Apple Crumbles With Vanilla Ice Cream
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