Welcome Champagne cocktail
"Ewaken the senses"
Idian chicken rolls with a sheet of rise
Japanese radish pickled with saké vinegar
Sesame seeds roasted with wasabi powder
"Between Land and Sea"
Tapioca Raviole paste with tahi shrimps and vietnamese chestnuts
Warm Sabayon sauce, saté flavor
Pan-fried asian mushrooms and black french truffle
"Bridge of savors"
Duck filet slow coocked
Yakitori sauce with Yuzu and ginger
Thai flan steamed with coconut cream and french mustard
Sweet potato mousseline and cheese crisps
French Macaron, exotic freshness
Sticky rice saké, Pandan flavor