World Gourmet Summit Exclusive
Available from 2 to 29 April 2018
For the 22nd World Gourmet Summit, Executive Chinese Chef Edward Chong presents a 5-course menu incorporating Australian ingredients. Highlights of this invigorating menu include Wild Caught Roei Abalone in Shell with Kombu and Uni, Australian Barramundi with Ginger Blossom and Mango Salad, as well as Wagyu Beef Oxtail in Truffle Paste.
Available at $88++ per person
For orders, call 6845 1118 or email firstname.lastname@example.org.
Terms and conditions apply