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

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

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.

Carrot- Cream Cheese- Croissant .

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.

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

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 traditional New York cheesecake made with Anchor Cream Cheese.

Mandarin Cheesecake with Milk Chocolate Earl Grey Mousse.

A combination of the buttery Italian Hazelnut Cookie ‘Baci di dama’ and the delicious caramel flavour of millionaire’s shortbread.