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.

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

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.

Sweet, sour and savoury flavours come together with this chicken liver parfait dish with a ginger sable and salted potato tuille.

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

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

Roasted pork, poached fondant potato, cauliflower cheese and poached apples.

Smoked salmon paired with anchovy cream cheese butter paired with aniseed purple flower cauliflower salad.

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​.