Menu Degustastion
\玉兰
MAGNOLIA
MISO CURED SAWARA
seaweed jam | sansho variation
crispy sweet potato
LETTUCE WRAP
kalbi glazed wagyu | perilla salsa verde
mentaiko emulsion
TURNIP CAKE
XO sabayon | lap cheong chutney | golden thread
CHANTECLER CHICKEN
hainanese-style poached crown | bbq thigh
ginger and scallion emulsion | spicy chicken jus
MILLE-FEUILLE
pistachio praline | milk chocolate ganache
iron buddha tea sorbet
兰花
ORCHID
BEEF TARTARE
grilled pineapple | valentina mayo | pillow cracker
WHITE ASPARAGUS
salted egg | malt crumble | burnt orange hollandaise
AERATED SPRING ROLL
GREEN ASPARAGUS | PROSCIUTTO DI PARMA
GRILLED BEAN SPROUT | PLUM SAUCE
MONKFISH ROULADE
spring ramp | laksa sauce | lime oil
SUMO ORANGE 3-WAY
jasmine rice pudding semifreddo
puffed rice tuile
荷花
LOTUS
ARUGULA
fried egg | speck | truffle moliterno
ROSTI
snow crab salad | crab maple | wasabi aioli
DOPPIO RAVIOLO
chicken and trumpet | shrimp | watercress nage
LAMB
grilled loin | braised neck | potato and skyr broth
onion contrast
FORCED RHUBARB TART
whipped mascarpone | pink peppercorn sorbet
万寿菊
MARIGOLD
*Vegetarian*
WILD ONION
chilled potato and yogurt | ramp | almond
LETTUCE WRAP
korean style fried maitake | perilla salsa verde
ROSTI
seaweed jam | watercress nage | salad of bitters
WHITE ASPARAGUS
salted egg | malt crumble | burnt orange hollandaise
SUMO ORANGE 3-WAY
jasmine rice pudding semifreddo
puffed rice tuile
145 pp