The tasting menu consisted of seven small courses followed by dessert. All were magnificent.
Fresh XO scallops, mango salsa, sesame leaves
Tom Yum infused prawns, rockmelon and apple
Tofu and eggplant with lemongrass-infused soy broth
Char Siu Bao: Chinese-style roast pork with pickled cabbage
Fish of the day with burnt butter and pickled mustard greens
dressing, plus slow-cooked Wagyu beef 'Kampung style'
(Karin's dessert) Lime and coconut posset, mandarin semifreddo, rose praline
(Andrew's dessert) Warm banana cake, pistachio crumbs, smoked date ice cream
Chinese New Year lasts a whole week. We can thoroughly recommend celebrating it at the Lanterne Rooms!