Home made tagliatelle tossed with ragout of rabbit, with anchovy and chanterelle mushrooms in light pommery mustard cream scented with orange.

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

Chestnut Buttercream from Ardèche, Caramel Crème Chantilly and Almond Succès​.

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.

A sophisticated creation utilizing carrots in various forms (puree, roasted, or raw) to highlight their natural sweetness and earthy flavour. Complemented by modern techniques and paired with complementary creams, spices, and herbs, this dish demonstrates carrots' versatility in refined, professional applications.

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.

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.