shrimp kinilaw, kabayawa, kalim-aw sweet potato, pink radish
kueh rose, oyster aioli, palm fruit
potato massaman curry puff pastry
tuna, pili nut, starfruit
foie gras á la royal, aslam-tonka bean caramel, parsley
hokkaido scallop, sate sauce, peanut vinaigrette, brioche
aged trout, buro velouté, clams marinière, charcoal oil
14-day aged duck | wing bean, chicharon, panutsa | balatinaw heirloom rice, coconut, turmeric, pickled green papaya
‘ta kop’ / passion fruit
layers of potong
pandan / thai tea bon bon / tamarind