SHANGRI-LA HOTEL, BEIGING, CHINA, RESTAURANT ARIA – Citrus-Cured Salmon, Sea Bass with Oyster Emulsion, Braised Knuckle of Lamb with Eggplant Caviar, Chestnut Nougat Parfait with Vodka-Marinated Persimons
THE RITZ-CARLTON HOTEL, GARDEN RESTAURANT, SEOUL, KOREA – Carprese Salad, Russian King Crab Timbale, Australian Veal Osso Bucco, Grilled French Duck Magret
NADAMAN RESTAURANT, TOKYO, JAPAN – Sliced White Radish with Pot Herb Mustard Salad, Baby Yam with
Tempura Sauce, Grilled Salmon Belly, White Sesame Tofu with Sea Urchin, Red Tuna, Live Abalone, Fatty Belly Tuna
SHANGRI-LA HOTEL, FUJIAN, CHINA – Pancake with Bean Sprout-Leek-Oyster and Shredded Omelette, Braised Shark’s Fin Soup with Smoked Salmon, Crispy Roast Goose, Buddha Jumps Over the Wall (specialty)
FOUR SEASONS HOTEL SINGAPORE – Prawn Wontons, Char Siew Pork, Rice Noodles with Seafood and Egg Gravy, Australian Wagyu Sirloin, Coconut Cinnamon Rice
LE JARDIN RESTAURANT, GOA – Plum Tomato Soup, Traditional Fish & Chips with Mushy Peas, Fettuccini with Norwegian Salmon, Warm Beef Fillet with Savory Mustard Ice Cream
IVORY KITCHEN, SINGAPORE – Lobster stuffed with Cheese and Herbs, Spicy Prawns-Chili Fried Chicken-Red Pepper Lamb, Mushrooms and Onions in Chettinad Marsala, Lalla Mussa Dal their specialty
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