chef’s tasting menu

mission | cured ham / lard / rose wine

detail and memories | potong’s medley broth

historical | marinated squid / squid ink

heart and soul | pork tongue / rolled rice noodle / caviar

forgotten | pad thai / nakhon si thammarat tiger prawn

bold I scallop / curry / milk bread

spiritual | fish maw / 9-grain rice / morels / shaoxing wine

humble | 14-day aged duck

happiness | coconut / “kati”

heritage | black sesame / ginger / pandan

thank you | salted egg / taro coconut / calamansi / jujube

*We take immense pride in our intensified collaboration with local purveyors, as we have become even more careful in selecting premium ingredients, including our exquisite seafood and duck directly from dedicated farmers and producers. While we strive to reduce reliance on imported elements, our unwavering commitment to uncompromising quality compels us to explore exceptional ingredients from overseas. Consequently, our menu graciously adapts to the ebb and flow of seasonal variations and ingredient availability, ensuring an unforgettable culinary experience.