Traditional dumpling with yam served with Chiu Chow chili paste, Vegetarian dumpling with mushroom and carrot served with Chiu Chow tangerine oil, Carrot and crab meat dumpling served with preserved bean paste.
Squid Ink Gnocchi in triple cheese sauce, featuring chewy potato dumpling balls brightly infused with colours and briny flavours of squid, further laid with extra rich and creamy cheese sauce.
Soave 2013
Ox tongue timbale with gherkin, roasted cherry tomato, sour parsley pesto and balsamic reduction