A Study in
Precision

Crisp betel leaf, dried shrimp, toasted coconut, lime, ginger, chili. One-bite narrative of Northern Thai flavour.

Seared Hokkaido scallop, 24-karat gold leaf, lemongrass gel, black sesame dust.

Wood-roasted squab, toasted rice dust, bird's eye chili oil, fresh herbs, crisp shallots.

Fermented rice vermicelli, house-pressed coconut cream curry, tiger prawns, turmeric leaf.

Seared duck foie gras, pandan custard, tamarind gel, dehydrated mangosteen, micro Thai basil.

48-hour braised Wagyu short rib, massaman reduction, charred shallot cream, toasted peanut soil.

Whole Nova Scotia lobster tail, galangal-coconut consommé, kaffir lime pearls, lemongrass oil.

Aged Pekin duck breast, Panang reduction, makrut lime leaf oil, jasmine rice cake.

Chilean sea bass, fingerroot (krachai) butter sauce, pickled vegetables, crispy rice puffs.

Mangosteen sorbet, cracked black pepper tuile, compressed dragon fruit, jasmine granita.

Hand-pounded black sesame mochi, coconut ice cream, gold-dusted sesame brittle, caramel miso.