Pickled Roasted Shimeji, Wild herb emulsion, Vegan Truffle Mayo, Crispy Shiso leaf

Vietnamese fusion beef tartare with salted egg yolk cream and crystal quartz

Fresh Oyster, Pickled Shallot, Trout Roe, Wasabi Radish, Jalapeño, Shiso Oil

Beef tataki with Thai chimichurri, kumquat gel and coconut Crème fraîche

Scallop Tataki With Coconut Yeast Sauce, Coriander Oil, Ashes Oil, Roasted Plum Puree, Black Root Chips, Rehydrated Pink Peppercorn In Beet Dashi

Cured white fish, Watermelon x Guava broth, Basil oil and Jalapeño.

Stir-fried corn with dried tomato, tofu and miso butter foam

Crispy broccoli with fermented broccoli sauce

Crispy lollipop chicken with salty tomato jam

Bulgogi Iberico pork with grilled watermelon and kimchi glaze

Udon with Dashi Beurre Blanc and Pan-seared Scallop, cured Trout Roe, Umeboshi powder

Tempura COD, Spicy Milky Sauce, "Mắc khén" peppercorn, lime leaf

Steamed & Rolled Red Cabbage With Soya Garum, Pickled Shimeji Mushroom in Whiskey Gochujang and "Dỗi" yogurt

Crispy Cauliflower With Tom Kha Flavored Cauliflower' Steam Emulsion, Pickled Daikon in Sea Buckthorn and House made Furikake

Pan Seared Duck Breast With Fermented Bean Curd Sauce, Lime-Grass Oil, Mint Pesto And Pickled Mustard Seeds

Reindeer Skewers, Pork Cake, Brown Rice Vermicelli in Vietnamese Style Reindeer Broth

Dark chocolate Nakelaka, Green cardamom crumble, Poached Rhubarb, Meringue