Favorite spread of all time!

Seared scallop in barley and squid ink crumble.

Beef fillet & corn and maize salad.

With abalone jelly!

Sakura pork belly slow cooked for an hour in Salt.

the most refreshing drink-ish, dessert by Mauro Colagrecco.

Butter toast ice cream, condensed milk foam, peanut butter and apicot ice, kaya marshmallow and ying-yang (hot mill tea and cold coffee).

By Chef Gunther

By Alvin Leong

Yellowtail with black truffle soya.

Seared scallop in barley and squid ink crumble.