BOSTON LOBSTER KOMBU TAGLIERINI | FRENCH CHICKEN SATAY | AMELA TOMATO SALAD

Handmade Pasta, Hokkaido Scallops, Sakura Ebi, Shellfish Bisque | Cashew Nut Sauce, Japanese Cucumber, Blistered Onions | Calamansi Gel, Kinome Herb, Ponzu Sauce

RED CURRY TASMANIAN SALMON | FRENCH CHICKEN SATAY | GARDEN OF NAOMI

Fresh Seafood, Sofrito, Oyster Leaf, Finger Lime | Cashew Nut Sauce, Japanese Cucumber, Blistered Onions | Raspberry Lychee Rose Entremet, Dragon’s Breath, Juniper Parfait, Sorrel Granite

'FU-PI' TACOS | BOSTON LOBSTER KOMBU TAGLIERINI | CEMPADAK CRÈME BRÛLÉE

Beancurd Skin, Butter Chicken, Chilli Crab Seafood | Handmade Pasta, Hokkaido Scallops, Sakura Ebi, Shellfish Bisque | Cempadak Chutney, Burnt Sugar

Jiak Kim House New lunch menu