Soft Baked Cheesecake on Chocolate Biscuit Cuillère, Coffee Cremeux and ​ Orange Cream Cheese Chantilly.​

Tortellini with roasted butternut squash filling, infused with lime and coriander, served in a butternut squash and pumpkin velouté​.

Black Sesame ‘French Toast’, Black Sesame Cream Cheese Sorbet, Lime Coulis, Cream Cheese Paste, Cream Cheese Crumble, Sesame Tuile and Lime Foam​.

Lamb, pea puree, crispy potato, baby leek and pearl onion, complemented with a light and creamy mushroom sauce.

Pan roasted salmon, served in a fennel soup, complemented with fennel, zucchini, potato and pearl onion​.

Singapore Orchid Tea Mousse, Coconut Cream, Tropical Fruits Potpourri, Coconut Dacquoise.

A bold, modern twist on fried chicken infused with kimchi flavours. Featuring spicy fermented cabbage balanced by mild, tender mozzarella, this dish reinterprets a Korean classic with innovative elements for international cuisine lovers.

Mr blueberry features a layered viennoiserie, and choux filled with blueberry cream and has a blueberry jelly hat to match.

A viennoiserie layered with chocolate dough with a banana passionfruit centre, topped with cream cheese almond cream and caramel powder.

A sable dough case filled with clafoutis cream and cherries, topped with a sponge roll with lime cream and cherry jam, and surrounded by a whipped lime ganache.

Southeast Asian-inspired fusion focusing on traditional flavours like coconut, tropical fruits, and fragrant elements like pandan. Balanced creamy textures and bold spice profiles elevate this dish to suit contemporary dining scenarios, presenting a blend of heritage and innovation.

A caramelised puff pastry base topped with half-candied strawberries, a lady finger sponge, and covered in a cream cheese Chantilly cream and choux pastries.