Seared Lamb Loin (inspired by a traditional Wellington) with foie gras and mushroom purée from Pool Grill. You can tell that the lamb probably gallivanted a lot on lush strawberry fields under a very illustrious sun in its heyday before having met its deconstructed Wellington fate on your plate. 3.9/5…
Rare yellow fin tuna tataki with compressed watermelon, goat cheese mousse, chia and flax seeds…
Pan-fried duck foie gras with apricot confiture, toasted pistachio and vincotto from Pool Grill. Whilst…
Savoury waffle with grilled streaky bacon and scrambled egg with Craftsmen sauce from Craftsmen Specialty…
Thick toast with smoked salmon from Craftsmen Specialty Coffee – thick toast, smoked salmon, guacamole,…
Singapore chicken rice salad from Epicurious – poached chicken breast, herbs, cucumber, mesclun greens, crisped…
Laksa Fisherman’s Pie from Epicurious – prawn, fish, crabmeat, taupok, carrot and zucchini in spicy…
Kaisendon (Deluxe) set from Ken Japanish Restaurant. From the urghsome half-cooked egg that straddled the…
CY Burger from Chef Yamashita – lady finger sponge with brown sugar mousse and fresh…