Taste Chef Lee’s best creation across :
💕8 course Simmer Menu ($198++ per pax)
💕5 course Infuse menu ($158++ per pax)
And also available lunch 2 course $58++ and 3 course $68++.

Feature : Simmer menu
💕Snack- Oyster mousse, drunken chicken and century egg crab
💕Second course - Smoked yellowtail
💕Third course - Abalone
💕Fourth course - Horse Mackerel
💕Bread - Malai Bread
💕Fifth course - 21 days aged fermented bean wagyu rump cap.
💕sixth course - Squid sausage claypot rice
💕Pre dessert - Strawberry sorbet
💕dessert - Yuba Pavlova

Overal experience was pleasant, the meal was great and balanced in term of flavours , the service excellent.
My fav dish would be Abalone. Although look simple but consist of complixity flavour and texture. Light custard made from ginkgo nut, cream and kelp powder, covered with Chinese ham and dried mushroom reduction:
The abalone is seared over binchontan and served with brown butter, pear, in-house fermented cabbage relish and preserved green chilli paste and roasted pine nuts.

Don’t forget to have wine pairing, to elevate the dining experience

📍Imbue
32 Keong saik rd.