Appetizer: Crispy BBQ Kurobuta Pork Bun, Lychee Scallop Balls with Furikake Cereal (6pcs), Salted Egg Fishskin • Vegetables: Stir-Fried String Beans with XO Sauce, Black Garlic Sautéed Broccoli • Meat: The Typhoon Shelter Style Duck Leg Confit, Angus Beef Tenderloin Cubes with Sarawak Black Pepper, Crispy Pork Ribs with Red Wine Honey Plum Sauce • Mains: The Unsubtle Truffle Mein, XO Seafood Fried Rice • Dessert: Chilled Mango Sago with Pearls, Sweet Potato Orh Nee with Corn Sauce (Image is for Illustration Purposes only)
