Stories on a Plate

Thai Blue Crab Ravioli — inspired by seasonal ingredients in Thailand, Chef’s Table: Winter Edition III.

Khao Hom Mali risotto — jasmine rice reinterpretation of the classic risotto.

Tiramisu Reimagined — from classic to sphere.

Truffle royale pasta.

When vegan meets tartare.

Wagyu Tenderloin with beef jus and butternut purée.

“Basque-Style San Sebastián Cheesecake with Seasonal Berries.

Kal-Wrapped Norwegian Salmon — dill-turmeric emulsion, mixed citrus, tapioca crisp.

Roselle Sorbet Bonsai — a playful ode to nature in dessert form.

Ayutthaya River Prawn — coconut-poached with Thai herbs, lemongrass essence, mango sphere, pineapple caviar, and compressed pomelo.

Kagoshima A5 Tartare — Himalayan salt presentation, paired with artisanal corn bread.

Applewood-Smoked A5 Tataki — shiso wrap, yuzu truffle glaze.

Vol-au-Vent of Figs and Orange Marmalade — topped with a cream-filled cocktail apple.

Andaman Island — an artistic composition of coconut water essence, cherry mousse, fresh berries, and kaffir lime cream within a fishbone tuile.

Apple and Mint Granita — crafted as a refined interlude to refresh the palate.

Green Apple Slaw Roll — pineapple, carrot, and red cabbage with a delicate yuzu cream.

Beetroot Elixir — poached root and velouté in harmonious balance.

Chiang Mai Honey Tuile — honey caviar, beetroot and mango gels, whipped feta.

Berries au Rouge Mille-Feuille — layers of crisp pastry and red berry crème.

The Chef’s Signature Dessert — a silent expression of artistry and flavor.

Modern Chicken Mansaf — tender poultry, jameed yogurt essence, aromatic rice, and nut medley.

Chilled Cappellini — akami tuna, sweet corn caviar, and refined umami balance.

Sous-Vide Duck Breast at 54°C for 120 Minutes, finished with Lychee Liqueur Reduction, Encapsulated Basil Oil, Roasted Pineapple, and Poached Beetroot.

Fig Sawadee — fig mousse with chocolate soil, rich ganache, and mango gel.

Fjords Fisherman’s Chowder — a rich Nordic soup with vegetable coulis, salmon, wild-caught cod, black cod oil, and ikura caviar.

Foie Gras Deluxe — perfectly seared and finished with a rich Lychee and Wine Reduction.

A Forbidden Tree — layered Coconut Sablé with Fresh Citrus, Chocolate Soil, and a Green Apple Crème Diplomat Quenelle, complemented by Italian Meringue and a Cherry filled with Passionfruit Ganache.

Chocolate Log with Seasonal Fruit Mousse — white sponge and olive oil crumble.

Coconut–Tamarind Grouper Roulade — sous-vide at 50°C, served with Lemon and Apple-Fennel Slaw in Yuzu-Lemon Vinaigrette, finished with Mixed Citrus.

Heirloom Tomato Essence — Chiang Mai inspiration, smoked shallot, butterfly pea gelée.

Feta and Honey Composition — mango-beetroot gel, lemon tuile, lemongrass aroma.

Wagyu Short Rib ‘Isaan’ — red curry glaze, baby corn, sticky rice tuile, tamarind reduction.

Kibbeh de Luxe — Black Angus and foie gras filling, mint yogurt, Arabic spices, and nut textures.

The Land of Desert Pasta — house-made dual-color mega penne in rich Salona lamb sauce, complemented by Feta Mousse and the bold tang of Black Lemon.

Masala Chicken and Apple Salad — spiced chicken, berries, toasted nuts, pineapple caviar, cucumber.

Nam Dok Mai Mango Ceviche — wild-caught barramundi with signature sauce, complemented by Young Coconut Espuma, Green Mango Ribbons, and a Crispy Tuile.

Mango and Sticky Rice Mille-Feuille — ripe mango layers, caramelized socarrat finish.

Tableside Dessert Creation — ‘Mesa de Postre,’ an interactive showcase of flavor and artistry.

Pomelo Pearl — lemongrass granita, lime caviar, compressed pomelo; a refreshing opening bite.

Northern Coconut Pumpkin Velouté — fresh coconut cream and silky Northern Thai pumpkin, garnished with pumpkin seeds and basil foam, presented in a natural coconut shell.