Stories on a Plate
Each dish tells a story — a memory, a moment, a passion captured in flavor.
Nordic Rossini - a5 kagoshima tenderloin paired with cubed seared foie gras, cloudberry jus, butternut squash and edamame puree, syrah caviar, charred leek base.
Winter Root Veloute - turnip and potato veloute, brown butter crumble, fresh black truffles.
Alaskan King Crab Leg - poached alaskan king crab, kaffir lime emulsion, white miso, kani salad.
Gravlax Mosaic - 3 days cured wild caught Norwegian salmon in green mango and dill, Norwegian brown goat cheese, poached beetroot sheet, pineapple caviar and dill mayo.
The Visionary Encounters - 2 starred Michelin Collaboration.
Amuse Bouche - a playful bruschetta on fita bread pouch, activated charcoal, tomato caviar, pineapple, onion, tomato, cilanro, basil and sprouts.
Nordic Opening Bites - gravlax salmon, crispy salmon skin puff, mini medister.
Seasonal Veloute - winter vegetables refined into a silky veloute, poached carrot with feta cheese mousse, roasted pepitas, crispy sweet basil.
Roselle Sherbet.
The Michelin Dinner - 12 course collaboration.
Closing Bites - irish coffee jelly, baileys cream sphere, citrus basket, lemon confit.
Carrot Confidential - carrot cappellini, carrot sphere, carrot caviar, carrot crème, carrot roll, carrot oil crumble, carrot jelly, carrot glaze, carrot tuile.
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 — coconut water essence, cherry mousse, fresh berries, 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, 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, nut medley.
Chilled Cappellini — akami tuna, sweet corn caviar, refined umami balance.
Sous-Vide Duck Breast at 54°C for 120 Minutes, Lychee Liqueur Reduction, Basil Oil, Roasted Pineapple, Beetroot.
Fig Sawadee — fig mousse with chocolate soil, ganache, mango gel.
Fjords Fisherman’s Chowder — Nordic soup with vegetable coulis, salmon, cod, black cod oil, ikura.
Foie Gras Deluxe — perfectly seared with Lychee and Wine Reduction.
A Forbidden Tree — Coconut Sablé, Citrus, Chocolate Soil, Apple Crème Diplomat.
Chocolate Log with Seasonal Fruit Mousse — white sponge and olive oil crumble.
Coconut–Tamarind Grouper Roulade — sous-vide, lemon slaw, citrus finish.
Heirloom Tomato Essence — Chiang Mai inspiration, smoked shallot, butterfly pea gelée.
Feta and Honey Composition — mango-beet gel, lemon tuile, lemongrass aroma.
Wagyu Short Rib “Isaan” — red curry glaze, baby corn, sticky rice tuile.
Kibbeh de Luxe — Black Angus, foie gras, mint yogurt, Arabic spices.
The Land of Desert Pasta — dual-color mega penne, lamb sauce, feta mousse, black lemon.
Masala Chicken and Apple Salad — berries, toasted nuts, pineapple caviar.
Nam Dok Mai Mango Ceviche — barramundi, coconut espuma, crispy tuile.
Mango Sticky Rice Mille-Feuille — caramelized socarrat finish.
Mesa de Postre — tableside interactive dessert showcase.
Pomelo Pearl — lemongrass granita, lime caviar, compressed pomelo.
Northern Coconut Pumpkin Velouté — coconut cream, Thai pumpkin, basil foam.