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Stir-fried coral clam with asparagus in “Lao Gan Tie” sauce. Essentially the springiest, boingggggiest and chewiest sotong ever, with asparagus texturally countering the softness with its hard crunchiness, and the signature Royal Pavillion’s old grandfather lending its spicy, aromatic body fragance to the occasion. 4/5 This dish is part of…
Marinated red miso cod with dehydrated parsnip chips, almond eggplant & roasted pumpkin puree. Besides…
Oreo bomb from Banana Tree. Essentially vanilla ice cream resting atop an Oreo cookie post-apocalyptic…
Crab Cake Benedict from Roosevelt’s Diner & Bar – crab cake, English muffin, poached egg…
Madagascan vanilla ice cream with Guinness draught and Créme de Mure from The Naked Finn. The…
Lobster cappuccino & brandy with juniper foam from Violet Herbs. Essentially a thick, creamy and…
Mango scallops with parsnip puree, mango gel, parma ham-infused potato chips, mango salsa, micro herb…
Diver-caught Yesso scallop ceviche from The Naked Finn – cured in freshly-squeezed lemon juice, drizzled…
Wild-caught lingcod fillet from The Naked Finn – grilled and oven-baked, finished with sea salt…