Udang tumis serai berempah (Stir fried ocean prawn with lemongrass, cumin and turmeric) Oriental vegetarian bean curd dumpling with vegemite sauce
Dome
Ayam percik with coconut lemongrass cream (Free-range chicken thigh marinated in turmeric and lemongrass, roasted and glazed with coconut percik sauce)
Prawn jingga masala
Slow-braised lamb cooked in Indian spices,
yoghurt and coriander leaves
Braised vegetarian vermicelli bean curd roll with sweet citrus sauce
Ikan merah bakar air asam limau kasturi (Sustainable red snapper fillet, refined tamarind reduction, onion, chili, calamansi and torch ginger)
Assorted highland vegetables with sliced mushrooms and vegetarian oyster sauce
Nasi minyak (Aromatic pilaf ghee rice, crispy fried shallot, golden raisins and fresh mint leaves)
Steamed white rice (healthy choice)
Dessert
Chilled lime lychee panna cotta with
lemongrass pineapple compote (vegan)
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