This spring, our Executive Chef Billy has meticulously prepared for you the "Hakata Kitchen - Spring Vegetable, Sea Whelk and Abalone Dinner Buffet" from January to February.
Chef Billy has handpicked the canola flower from Japan Hakata, fresh sea whelk and abalone, creating an array of mouthwatering dishes including Double Boiled Hamachi Broth with Green Tea shabu –shabu, Deep Fried Canola Flower, Baked Abalone and Sea Whelk Cheese Tart, Braised Sea Whelk in Osmanthus Honey on White Wine Jelly, Abalone Okonomiyaki, Canola Flower Raindrop Cake and Crystal Canola Flower Fruit Jelly.
The delicious seasonal desserts capture the essence of mandarin and strawberry, which include Baked Strawberry Chocolate Pudding, Mandarin with Milk Chocolate Mousse Cake, Strawberry Almond Cake, Mexican Strawberry Jelly, Mandarin Mousse with Strawberry in Chocolate Ball , Mandarin Napoleon, Mandarin Red Bean Pastry and more!
Reservation: 2132 3502
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From now till 28 February 2017