Showing posts with label salmon. Show all posts
Showing posts with label salmon. Show all posts

Tuesday, January 14, 2014

If you're planning a reunion dinner at home, and want to include a lo-hei element, Tung Lok has a special takeaway Norwegian Salmon Majestic Harvest Yu Sheng (pictured above). Each box (worth S$78 before GST) can cater for 10 persons.

It's a medley of fresh vegetables, mushrooms, yam and sweet potato shreds and most importantly, Norwegian salmon, which gives you a healthy dose of omega-3 fatty acids (helps reduce the risk of cardiovascular diseases), proteins, essential amino acids, vitamin D, vitamin B12, iodine and selenium.

Most (88%, so huat!) of the salmon we get in Singapore is from Norway, where salmon thrives in the pristine, clear and cold waters. There are also strict regulations to ensure holistic and sustainable practices in the aquaculture industry.

The vibrant colour of salmon also adds to the festive look. Drizzle the special plum sauce on this, and you'll be ready to toss to good health and bountiful fortune!

I have five of these yusheng packs to give away.

Here's how to win one:

1. Share this post on your Facebook with the message "I love Norwegian salmon!"

2. Email me the shared FB link(s) at with the title "Norwegian Salmon Yusheng Giveaway", so I can contact you if chosen.

3. Be on standby to give me your mailing address when I contact you, as we will need to mail you a redemption card to collect the item at one of the centrally located Tung Lok restaurants (where the yusheng can be kept chilled and fresh).

Contest ends noon on Saturday, 18 Jan 2014. Winners will be chosen by random draw, so everyone has a fair chance. I'll also be posting this on the Facebook fan page, so you can share that too, for a bonus chance at winning (just make sure the post is public, so that I can see it).

Good luck and happy tossing!

Many thanks to the Norwegian Seafood Council for sponsoring the prizes.

Wednesday, February 22, 2012

Let's take a break. A tea break. And what better name for gourmet tea delicacies than Hediard?

The French high luxury brand is synonymous with fine foods, confectionery and gifts, but at the Hediard Cafe-Boutique at Tudor Court, you can now enjoy full meals - breakfast, lunch, dinner - using Hediard delicacies in a menu designed by Parisian chef Vincent Caraillon. It's also a way to try before you buy.

There is a special degustation set for two that's been put together as a UniQgift experience. The UniQgift Degustation Delights (S$68) gift box allows your gift recipient to choose from 16 restaurants to dine at, and Hediard is one of them.

Duck foie gras, Norwegian smoked salmon, a mini croq’Ferdinand accompanied by a roquette salad with mango vinaigrette
The special set comprises a platter of duck foie gras, Norwegian smoked salmon, a mini croq’Ferdinand accompanied by a roquette salad with mango vinaigrette. Yes, the smoked salmon, foie gras and various items are all Hediard products. If inspired, you can buy the ingredients and make this at home too.

The Croq'Ferdinand is named after the founder - Ferdinand Hediard. It's an insanely tasty ensemble of melted Gruyere, parma ham and mornay sauce on grilled bread. The smoked salmon too is especially full-bodied and flavoursome.

Tamara (Greek fish roe) and Zucchini Tartine
We also chose a tartine - Tamara (Greek fish roe) and Zucchini. Bet you've all tried mentaiko but not tamara. It's so rich and creamy, but without the spicy aspect of the Japanese counterpart. Together with the grilled zucchini, this went down a treat.

A fruit jelly, a trufflelines and an orangette
The set also includes this small but potent trio of a fruit jelly, a trufflelines and an orangette. These taste amazing, and we also got to hear how they were made. With great care and effort, I'll just say.

The Fantaisy - an alcohol-free sparkling peach drink
Instead of our glass of wine included in the set, we chose to have "The Fantaisy" - an alcohol-free sparkling peach drink. Perfect when served ice-cold.

The famous chocolate croissant
While you are there, don't miss their famous chocolate croissant. Take a bite and the shatteringly crispy croissant will melt into buttery goodness on your tongue.

The restaurant's entire menu (including prices and photos) is online, so that's really useful for reference. I hear the duck confit calling me already to come back.

There are close to a thousand items in the Hediard Boutique!
Over at the boutique, you'll be astounded by the variety of goods they have. Over 1,000 Hediard items are available here - specialty fruit jams, coffees, teas, confections, condiments, smoked salmon, caviars, foie gras, and the cellar has entire walls of wines and champagne.

There are 240 varieties of tea alone, over 30 varieties and blends of coffee, over 70 spices, including the rarest and hardest to find, more than 50 fruit and flower petal jams, marmalades and jellies, including low-sugar jams, 25 traditional and original mustards and vinegars of all flavours, oils and condiments from around the world, traditional biscuits and so forth.

The Hediard Cafe-Boutique in Singapore is the only one in Asia

This is the only Hediard Cafe-Boutique in South-east Asia, it seems (several in Dubai but only Singapore is listed on the website for Asia). Travelers come from Hong Kong, Malaysia and Indonesia to scoop up some of the luxury jams, jellies and specialty produce. Who knew this little place tucked away in Tudor Court is so coveted?

The quiet location makes it perfect for a leisurely meal away from Orchard Road's hustle and bustle. It does mean you do need to make a trip specifically there, and not just drop in while shopping at a mall. But the experience is worth it, and the colonial style shophouse only adds to the charm. I certainly will be back to explore more.

123-125 Tanglin Road
Tudor Court
Singapore 247921
Tel: +65 6333 6683
Open daily 9am to 9pm

Many thanks to UniQgift for arranging this degustation experience, and it was a great pleasure chatting with Verena, the lady boss who established the Hediard Cafe-Boutique in Singapore.

Friday, December 30, 2011

The biggest yusheng platter I've seen!
Isn't this the biggest yu sheng serving platter you've seen? It is for me! Talk about living large. This is the Prosperity Salmon Yu Sheng at Mandarin Court.

Awesome platter aside, I was intrigued that Pine Court at the Mandarin Orchard had changed its name to Mandarin Court. But the chef is the same, and so is the menu by and large. Even the serving staff are the same (many of whom have been there a long time too). The name change is to better reflect the Mandarin branding, say the PR folks.

Lots of crispy goodies go into this

Executive Chinese Chef Sunny Kong has crafted 10 different signature menus ranging from a
$98++ per person menu (minimum 2 persons) to a luxurious $1,888++ meal for 10 persons. These will be available from 13 January to 6 February 2012.

These are some of the highlights from those menus.

Baby Abalone Fortune Pot
Ah, what's Chinese New Year without pen cai? The Baby Abalone Fortune Pot is a huge bowl of many goodies. The only thing I miss here is some roast pork.

Typhoon Shelter Roast Chicken with Minced Black Bean, Garlic and Almond Flakes
This is the "Bi Feng Tang" or "Typhoon Shelter" Roast Chicken with Minced Black Bean, Garlic and Almond Flakes. I love typhoon shelter anything. All that garlic. Dracula has no chance with my breath.

Stewed Fish Noodle with Conpoy and Enoki Mushroom
Stewed Fish Noodle with Conpoy and Enoki Mushroom. Fish noodles have more textural bite to them, but these were quite tender in general. A very healthy-tasting dish.

Some really kick-ass XO Sauce
They have some really good XO sauce. We kept asking for more, because it just gives all the dishes extra zing.

Red Bean Soup with Green Tea Glutinous Rice Ball Dumplings
There is a pretty good Red Bean Soup with Green Tea Glutinous Rice Ball Dumplings for dessert.

Bak Kwa Nian Gao!
Last but not least, the CNY offering that I thought was most interesting: Bak kwa nian gao - sweet glutinous rice cake with dried BBQ pork! The pork gives a complexity to the sweetness plus a savoury edge. It works very well, and is especially good pan-fried. Like!

Level 35
Mandarin Orchard
333 Orchard Road
Singapore 238867
Tel: +65 6831 6288/62
Open daily
Monday to Friday
12.00pm to 2.30pm

Dim Sum Brunch
Saturday, Sunday & public holiday
11.00am to 2.30pm

Monday to Sunday
6.30pm to 10.30pm

Thanks to Mandarin Orchard for the media tasting.

Monday, December 27, 2010

The Romeo & Juliet fine-dining hall looks really grand at night
Food. That's one of the best things about a cruise. Day or night, there's ALWAYS something available. And it's one of the many ways Royal Caribbean makes you feel so incredibly pampered. Not only is there an abundance of tasty food, but there's variety and good presentation. I was quite touched to see that they catered for special dietary needs - sugarless, eggless, flourless and vegetarian creations. Not all drinks are pre-sweetened, and there's Nutrasweet freely available for diabetics too.

You can see a lot of thought went into the planning and preparation. And then there's the service. Whether at the Windjammer Café buffet-style restaurant, the Romeo & Juliet fine-dining hall, or the little pizza parlour at the Solarium, the staff do their best to see to your needs. Most of the time, I felt like a VIP, almost guiltily so.

Lunches at Windjammer Café

As I boarded the ship, I reminded myself, "OK now, let's be judicious. Don't overeat!"

Pre-dinner snack at Windjammer Café
But how could you not?! Look at all this just from Windjammer alone! My resolve stood no chance against the gorgeous array of food. In no time at all, I had had two lunches, tea-time snacks and two dinners. Those last words about not overeating? All chewed up and gone with the wind. But I was comforted by Twitter replies telling me the whole point of a cruise IS to overeat! Decadent feasting, ahoy!

But then again, maybe it's just me. Others were hitting the gym, or slipping into bikinis...
Ah well, hazards of the food-blogging hobby...

I've got your cherry!
One of the reasons I ate so many times was because it was with different people (we came on board at separate timings, as some had work commitments). Well, it's nice to have many friends on board to dine with. Here's my food blogger buddy Keropokman. As you know, his long-hidden identity has been exposed, what with so many bloggers taking photos of him and with him. Yes, this anonymity cherry sure is broken. You will see us teasing him on the other blogs too! Darren says this keropok's exposed, "lau hong" (gone soft) already! He's funny!

Posh environs and service at Romeo & Juliet
Our team convened 8pm every evening at the two-tier Romeo & Juliet fine-dining hall (also shown in first photo). Swanky, sit-down, full-service dinners. There is a dress code, smart casual at least - no shorts, slippers or tank tops. There's no extra charge to dine here; all you need to do is  reserve your dining slot.

Our server Antonio is from Macedonia
A waiter and assistant waiter are assigned to your table, and they will be the ones in charge of your table each night. You really see many nationalities serving on board. Our waiter Antonio was from Macedonia, and assistant waiter was Dongbiao from China who spoke uncannily good English and served us very well.

I'd already gotten word from a fellow foodie (Soundman), who was on the cruise just before ours, that the food was enjoyable. Here's what we had for dinner this Day 1 evening.

Poppy seed sundried tomato roll
Poppy seed sundried tomato roll (and there were poppy seed baguette sandwiches at Windjammer too). Oh hurray! I love poppy seeds! You'd never be able to get this in Singapore - it's banned for its morphine content. It's harmless, really, although if you consume too much, you may actually get false positives for opiates in drug tests. But no, that's not why we were high on the cruise. Being at sea itself is exciting enough!

Anyway, you do get a variety of bread rolls, all freshly baked on board daily.

Sweet Corn Soup, loaded with chicken bites and crabmeat
From the starter selection, Sweet Corn Soup, loaded with chicken bites and crabmeat.

My gado-gado appetiser (before sauce)
My gado-gado appetiser (before the peanut and sambal oelek sauce).

Spinach salad with plum tomatoes, sliced mushrooms and toasted sunflower seeds
Spinach salad with plum tomatoes, sliced mushrooms and toasted sunflower seeds.

And now we come to the mains. The portions are hefty! Windjammer may be the buffet restaurant, but food at Romeo & Juliet is just as freeflow. You can order as many dishes as you like. That's phenomenal! If you don't fancy what you got, try another. Can't decide between dishes? Get both! See what I mean by them pampering and indulging you? When it comes to food, you will be spoiled silly!

Pan-fried Double Cut Pork Chops, served with Buttery Mashed Potatoes, Broccoli and a savory Forest Mushroom Ragoût
Pan-fried Double Cut Pork Chops, served with Buttery Mashed Potatoes, Broccoli and a savory Forest Mushroom Ragoût.

Vidalia Onion Tart: sweet Vidalia onions combined with nutty Gruyère cheese, baked in a buttery crust, served with leek fondue and sauteed red peppers
Vidalia Onion Tart: sweet Vidalia onions combined with nutty Gruyère cheese, baked in a buttery crust, served with leek fondue and sauteed red peppers.

Grilled Mediterranean Quesadillas: Melted Monterey Jack cheese and vegetables sandwiched in warm tortilla; served with a tomato-cilantro salsa
Grilled Mediterranean Quesadillas: Melted Monterey Jack cheese and vegetables sandwiched in warm tortilla; served with a tomato-cilantro salsa. This is vegetarian, and quite tasty according to Mui Yee who ate this.

Pan-seared Salmon with black bean sauce and baby bok choy (omitted in my case)
Pan-seared Salmon with black bean sauce and baby bok choy (omitted in my case - I'm a bok choy hater). This was recommended by our waiter. The salmon was done nicely, not too overcooked, and the black bean sauce added a savoury Asian touch.

Windjammer Dinner Mains
If you are thinking, "Oh man, I really don't want to miss the food at Romeo & Juliet but I want to eat by the pool and enjoy the breezy sunset?" Well, not to worry! Some of the dishes are also available up at Windjammer Café. Just that it's self-service and a whole lot more casual. They also have some dishes

Additional side of stir-fried vegetables
At Romeo & Juliet, they also give you additional sides to share. Most often of stir-fried vegetables - very healthy! Here we have long beans, eggplant, and carrots.

They also make some mean desserts! This is where you really cannot help but order more than one!

Chocolate Cherry Cake, served with a dollop of Kirsch cream and scoop of vanilla ice cream
Chocolate Cherry Cake, served with a dollop of Kirsch cream and scoop of vanilla ice cream. Great combination!

Blueberry and peach crumble with vanilla ice cream
Blueberry and peach crumble with vanilla ice cream. Comfort food!

Strawberry pavlova
Strawberry pavlova, drizzled all over with compote. You know you want some.

But of course, man does not live by bread alone, so let's see what the other parts of the cruise ship is like.

It's really exciting when you first feel the ship move, because if you'd followed the wise advice to board early, you would have already had half a day to explore the ship while it's still docked. Our ship departed 5pm sharp, and moved along at rapid speed. It's sturdy. You don't feel any swaying or rocking, only a slight engine-like vibration at best.

At over 70,000 tonnes, the "Legends of the Seas" is a large cruise ship. We never felt it was crowded, even though the ship had nearly 2,000 passengers (it can take up to 2074 passengers!). Even the swimming pool and whirlpools aren't jam-packed with people. I suspect they're all too busy eating. I don't blame them.

"That's entertainment!" theatre gives nightly shows
There's plenty of entertainment included in the cruise package, including live shows and performances. Music is always going on somewhere.

They also show movies - those new on DVD at this point in time, like Knight and Day, Salt and Inception. I noticed Toy Story 3 also showing in the afternoons.

World Champion Juggler David DiMuzio
After dinner, we caught world champion juggler David DiMuzio's charming act. It's one of the highlights at the "That's Entertainment" theatre. To be very honest, I wasn't sure how exciting juggling could be? But David wove in so many of his other talents (singing/songwriting/guitar-playing/unicycle-riding) and gave it all a comedic spin.

What really blew us away were his covers of Mandarin songs, sung almost tone-perfectly! Here he is singing 月亮代表我的心 (The Moon Represents My Heart). Interestingly, we heard this song a lot all over the ship, and even after we left the ship. Seems this old song is back in vogue?

I'm suddenly thinking of Megamind for some reason
Here's Cherie getting a personal photo with David. Hmm, you know what? He could add Megamind impersonation to his list of talents...

Oceanview Room - the double bed easily converts into twin beds!
In between all the food and fun, you need some rest. We had the Oceanview room on level 6. The rooms are quite spacious, beds comfy, and I found lots of storage space - wardrobe, drawers, shelving, cabinets, and a safe! And the beds can be converted from queen to twin. It's really nice to have a "moving picture" for your window - imagine waking up to the sun rising over ocean waves...

The rooms and facilities are kept very clean
The rooms and facilities are kept assiduously clean. You have a specially assigned housekeeper or room steward, who introduces him/herself to you. And the rooms are cleaned and made up twice a day. I don't even get that at most hotels!

A different towel origami pet every night!
And when we got back to our rooms, a surprise awaited on our beds! A towel origami pet! And you get a different one each night. What a nice touch! I can't imagine the work that goes on for this - somewhere within the boat, some people are folding 2,000 of these for the guests, daily!

All decked out for Christmas
The evening soon draws to a close, but even past midnight, there are people out and around enjoying the atmosphere and live bands. The ship is elegantly decked out for Christmas, and it's lovely to see.

Well, this has been a long post, but I have barely covered the tip of the ice berg. Personally, I don't think I'll ever do justice describing the cruise - it has to be something to be experienced yourself. I have at least three more posts coming up, but in the meantime, do head on over to my fellow cruisemates' blogs (all aggregated on's Royal Caribbean minisite) to see their many fascinating photos and perspectives.

That's what happens when you invite bloggers to dinner
I love how you send 10 people on the same adventure, and all will report different things! Very enriching and enlightening.

While you're on the minisite, you might like to enter the contest to win a set of two luggage pieces (oh man, we really wanted the orange ones!). Just vote for your favourite blogger (doesn't have to be me). Do please check out the other bloggers - they have done some praiseworthy posts. Vote the ones you like!

You can vote once every day. Non-Singaporeans can vote too (just fill in your passport or any sort of identification number in the NRIC section) but you have to make sure someone can collect the prize on your behalf.

Next up: Day 2 - We reach Port Klang and go into Kuala Lumpur on a shore excursion. Keropokman and I catch up with some fellow blogger friends up there! More glorious food!

This post is also replicated at Omy - 


Tuesday, October 5, 2010

October is Breast Cancer Awareness month!
October is Breast Cancer awareness month! Our beloved comedienne Koh Chieng Mun (best known to many as "Dolly" of Under One Roof) and chef Samia Ahad (she owns Coriander Leaf and the Screening Room) have come together to present some healthy recipes using Norwegian salmon.

I remember Chieng Mun as one of the four celebrity proponents of the pink ribbon movement and early detection via mammograms, but I did not know she herself was later diagnosed with breast and kidney cancer. Fortunately it was detected early and she is today a happy survivor.

I had my own little health scare earlier this week (hence the lack of posts, sorry). Doctors could not trace the source of my internal bleeding, but one of the many things they considered was indeed cancer. I have to go back for some tests, just to be sure.

Episodes like this of course will make you swear you'll overhaul your lifestyle, but I'd already been wanting to eat healthier way before this. Before I fell sick, I was lucky to meet the two celebrities at a cooking demo held by the Breast Cancer Foundation and Norwegian Salmon Export Council. These two are working together to help promote awareness of breast cancer, healthy eating and personal well-being.

It's Dolly! I mean Koh Chieng Mun
I paid great attention to Chieng Mun when she elaborated on what she ate when she was recovering. "Fresh food," she emphasised. "Nothing old...meaning nothing preserved." Everything fresh and unprocessed, as natural as possible. Of course, lots of fruit and vegetables. Basmati or brown rice is always better than refined white. She ate very little beef and stayed off chicken (hard to find hormone-free varieties, she said).

But hmm, "nothing old" caught my attention. My first thought - does that mean no cheese? Certainly no chye poh (preserved radish), no lap cheong (Chinese sausage) or bacon/ham/sausages/pepperoni/Spam/iberico/all those delightfully cured meats. No salted fish, ikan bilis, dried scallops? No pickles, dried mushrooms, salted vegetables or salted egg? No kiam sng tee (preserved fruits/snacks) for sure. Maybe no wines as well. There's a lot of "old stuff" out there and I'm only scratching the surface.

Saturday, November 21, 2009

Oosh at Dempsey has a new restaurant upstairs of its bar, launched just last month. It serves
Modern European cuisine created by new Head Chef Zulkarnaini Dahlan who has undergone training by Michelin-starred Chefs Eric Guilbert from La Tour d'Argent, Paris and Gilles Marx from Taillevent, Paris for 7 years.

Keropokma, Momo, HungryCow and I had the pleasure of dining there at the invitation of Executive Director Sharon Goh and her colleague Indri who were the most wonderful hosts. It was my first visit to Oosh and was stunned by the vast and lush outdoor zones. The restaurant is air-conditioned, with dark wood and dramatic lighting. The food, as we found out, was pretty good.

Seared Frog Legs
The "Seared Frog Legs" came highly recommended. Frog legs aren't something I would ordinarily order but this dish blew me away. For the first time, I had no guilt eating them. They were so delicious! The well-seasoned crispy exterior gave way to sweetly tender and juicy flesh.

Grilled Portobello Salad
We also loved the Grilled Portobello Salad, with tangy balsamic vinegar dressing. Love the caramelised onions and sliced radishes.

Foie Gras Ballotine with Prune Compote
The Foie Gras Ballotine is like a terrine. I liked it on its own best, without any bread. A tiny sprinkle of salt helped the fatty flavours sing. And after you let the foie gras melt on your tongue, take some of the prune compote - the savoury and sweet mingle beautifully.

Mushroom Soup
I also enjoyed the mushroom soup. The other soup was Vegetable Consomme (not pictured), a clear and homely concoction.

Bread rolls with homemade garlic butter
The bread rolls come with homemade herbed garlic butter (unsalted, it seems). Fans of garlic will love the intense garlic hit.

Tenderloin Rossini: Grilled Tenderloin topped with Seared Foie Gras served with Celery Puree and Bordelaise sauce with Sliced Truffle
Tenderloin Rossini: Grilled Tenderloin topped with Seared Foie Gras served with Celery Puree and Bordelaise sauce with Sliced Truffle. Grilled meat with foie gras and truffle? Luxurious to say the least. We all waxed lyrical about meat. There was a distinct hint of truffle oil as well in this.

Grilled Salmon with Pommes Sarlandaise, Apple Compote and Dill Cream Sauce
Grilled Norwegian Salmon with Pommes Sarlandaise, Apple Compote and Dill Cream Sauce. They did an excellent job with the salmon which remained soft and juicy despite being grilled. They probably poached it lightly first. Clever.

Duck Confit
The Duck Confit is pretty decent, although I prefer a crispier skin (I'm a crispy skin fiend!). The potatoes with browned onions make a good side.

Pacific Dory: Pan-Fried Herbs and Chilli marinated Pacific Dory with Sauted Vegetables and Tomato Butter Sauce
Pacific Dory: Pan-Fried Herbs and Chilli marinated Pacific Dory with Sauted Vegetables and Tomato Butter Sauce. A fairly decent dish, with the unusual chili and tomato flavours, but the other dishes just outshone this one.

Lamb Navarin that's been gently stewed for 36 hours!
Their Lamb Navarin is a stew that's been gently cooked for 36 hours at 60 degrees C. The result - truly tender lamb. Comes with a mound of fragrant al dente rice (a nod to the chef's Indonesian background). But the tomato-based seasoning didn't work as much for me, as I'm not too fond of tomatoes.

Tagliatelle with Fresh Tiger Prawns, sauteed with garlic, chillies and anchovies, topped with Parmigiano cheese shavings
Tagliatelle with Fresh Tiger Prawns, sauteed with garlic, chillies and anchovies, topped with Parmigiano cheese shavings. This sounded good but my tastebuds were probably overwhelmed by the time I tried it, so it was a tad bland for me.

Lemongrass Panna Cotta
We tried quite a few of their desserts too. This one won favour round the table - Lemongrass Panna Cotta with drizzles of fresh Rock Melon Puree and Raspberry Coulis served with Japanese Black Sesame Ice Cream.

Strawberry Souffle
Strawberry Souffle. Light and fluffy, with coarse sugar grains for texture. I should like to try the Grand Marnier version next time I visit.

Coffee Melt - yields to your spoon to reveal a melting centre served with Kahlua Creme Anglaise
Probably my favourite - Coffee Melt - it's like a chocolate fondant, except with super thick coffee lava. Served with Kahlua Creme Anglaise and vanilla ice cream.

Chocolate Cake
Chocolate Gateaux, which was more like a dense chocolate bar. Tangy mango jelly and caramel swirls complement the rich dessert.

Brillat-Savarin Single Cheese Serving with Walnuts, Seedless Grapes and Crackers
Oh the Brillat Savarin. This uber-creamy soft cheese is so heavenly it had me joking that I need to change the name of my blog. One of those "close your eyes and go 'Mmmmm!'" sensations. But it's nice only if you like cheese and can stand stinky cheese. Keropokman and Momo did not touch this.

Thank you once again, Sharon and Indri, for a great dinner. I'm certainly coming back with friends and family. They have very affordable menus for lunch (3-course for S$24), and dinner (3-course S$45; 4-course S$45). If you'd like to splurge, the S$80 gastronomy menu gives you five courses of their best offerings.

22 Dempsey Road
Tel: 6475-0002
Dinner 7pm - 11pm
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