Whole Lobster Pasta

Chef Kelvin Chua highly recommends this dish served Aglio Olio in style and Asian Peranakan
in attitude.

Traditional ingredients may be used as in Aglio Oilio pastas, like chopped garlic and chilli flakes,
but our cooking manner holds more thought than just a sauté original.

Instead, this fusionist pasta dish breathes a Peranakan presence in the frying technique used in
preparing Hokkien Mee. Here, pasta replaces the usual yellow noodle for its purposes. White wine and prawn stock are gamely poured into the pan with the pasta, and immediately covered to induce a reduction process. The result is a nice slightly wet texture with a pleasant sticky consistency.

The Whole Lobster Pasta is not meant to taste al dente, but a glocalised version of our local
Hokkien Mee and Italian Pasta.




Crispy Prawn

The proud satisfaction of this house special is literally in its bite. Prawns deep fried to a crisp, they are immediately topped with a special wasabi-influenced sweet sauce which needs a mix of 15 Western and Asian ingredients and herbs to create. To add more punch to the dish, fragrant sunflower seeds are scattered on top of our wasabi sweet sauce to enhance your exclusive experience with us.

This side dish is definitely no side-kick, but a knockout, in all senses of the word.







Grilled Ribeye in Chinese Mushroom Braised

This salivating dish is another house pride of ours. How often can you find steak prepared in a cross-manner of Chinese and Western techniques?

Our specialty cuts are brought in from New Zealand and quality is our top priority.

The marinating process of this fascinating Ribeye is flagged unapologetically with Dang Gui (angelica) and traditional Western herbs like rosemary, oregano, and thyme.

It is then grilled with impeccable control as how you would like it done, whether it is well done, medium, medium-rare, or rare. However, we recommend that steak should be consumed medium-rare.

Finally, the Ribeye Steak is served elegantly with a generous drizzling of our special Chinese Mushroom Braised Sauce.




Red Wine Braised Lamb Shank

Lamb is very special sort of meat which requires a skilful hand to control its strong scent and flavour in a dish. It is not an easy meat to prepare, and to prepare it well, is another matter.

Our quality cut hails from New Zealand, and is first drowned in red wine with many Chinese herbs and vegetables, and then with Western herbs, and left overnight to fully absorb the flavours.

Together with its marinate, it is sealed and braised continuously for three hours until it reaches a very tender texture.

It is then served with a touch of mint cream for an extra ‘zing’ to the flavour.

One bite of this and you will FORGET that lamb can have a very strong flavour on its own.