Chef Fannie Lynn

Tamagoyaki Crostini with truffle aioli

Chicken Yakitori Skewers with Truffle Glaze – Japanese street food, fine dining twist

Seared Tuna Tataki Salad Lightly seared tuna slices on a bed of greens, radish, and ponzu-yuzu dressing

Crispy Tofu with Truffle Ponzu – Japanese-inspired, elegant plating

Roasted Kabocha Soup with White Miso – warm, autumn-inspired

Bacon & Miso Chowder – smoky bacon, potato, and Japanese miso for depth

Abura Soba with omega tamago and smoked duck

Cold Soba with Ikura – small portion of buckwheat noodles topped with salmon roe

Chicken Nanban with Tartar Sauce – crispy fried chicken with sweet vinegar glaze, Kyushu specialty

Chirashi Zushi – festive sushi rice bowl with colorful sashimi toppings

Miso Butter Salmon Roasted salmon with miso butter, grilled vegetables, and pumpkin puree

Hamburg steak platter - Mash, grilled veggies, demiglace sauce

Black Sesame Panna Cotta with Caramel miso sauce, dango

Classic Anmitsu Moderné Kanten jelly cubes, azuki bean, seasonal fruits, matcha ice cream, brown sugar syrup

Matcha Panna Cotta with warabi mochi, kuromitsu

Warabi Mochi with Kinako & Kuromitsu – chewy, soft, with roasted soybean flour

Crispy rice cracker with sambal matah & lemongrass shrimp tartare Light, spicy, aromatic start — a nod to Bali and Thailand

Mini chicken satay lollipops with spicy peanut & tamarind glaze (Indonesia)

Green mango & papaya salad roll with sweet-sour dipping sauce (Vietnam)

Mini Lumpia Cigar Rolls — filled with duck, glass noodles, and herbs, served with sweet chili dip

Tuna Larb Tartare — Thai-inspired, with shallot, mint, lime, toasted rice, and crisp rice paper

Mini Banh Mi Sliders — crispy pork belly, pickled carrot, chili mayo, soft brioche bun

Smoked Duck and Green Mango Salad – Thai-style balance of sweet, sour, salty, and spicy, with roasted peanuts and tamarind dressing

Coconut Poached Prawn & Cucumber Salad – With shaved cucumber ribbons, mint, basil, chili, and toasted coconut

Coconut–Corn Soup (Thai–Indo Fusion) Creamy yet light — coconut milk and sweet corn, topped with grilled corn kernels, kaffir lime dust, and a drizzle of spiced oil

Curry Pumpkin Cappuccino – Pumpkin-coconut soup served like a cappuccino, topped with coconut foam and a dusting of curry powder — served in a cup for drama

Grilled snapper in banana leaf — turmeric sambal, pineapple salsa, coconut rice

Tamarind Glazed Pork Belly — with pickled green papaya and sticky rice

Smoked Duck Red Curry — Thai-style curry with lychee and roasted peppers

Lemongrass Chicken with Chili Jam — smoky and bright, served with herb salad

Black Sticky Rice Mousse – Traditional flavor, modern form — black sticky rice blended into a mousse, topped with coconut foam and mango gel

Coconut–Pandan Panna Cotta – Silky coconut panna cotta infused with pandan, topped with mango pearls, passionfruit sauce, and toasted coconut flakes. (Soft, bright, crowd-favorite flavor combo.)

Coconut Tapioca with Passionfruit Curd – Creamy tapioca pearls with tangy passionfruit, lychee, and crispy coconut tuile

Coconut Lychee Pavlova

Arugula & Pear Salad Peppery arugula, thinly sliced pears, candied almonds, shaved parmesan, and a light lemon dijon vinaigrette, with crutons

Asparagus Salad with Truffle Vinaigrette – seasonal, refined, and light

French Onion Pastry

Bruschetta al Pomodoro Toasted bread topped with fresh tomatoes, garlic, basil, and olive oil

Bacon & Miso Chowder – smoky bacon, potato, and Japanese miso for depth

Carpaccio di Pesce – thinly sliced raw fish (snapper, tuna, or branzino) with olive oil and citrus

Italian pasta salad - Fusilli pasta , cherry tomato, bellpeppers, mixed cheese, onion, cucumber with Italian dressing

Loaded Potato Skins Crisp potato halves filled with cheddar, bacon, and chives, topped with sour cream

Bistecca alla Bali – Grilled ribeye steak, kemangi-chimichurri, spiced fries

Beef Ribeye with Mushroom Sauce – Served with truffle mashed potatoes and mixed salad

Beef tenderloin with black peppercorn sauce, asparagus spears, and mashed potatoes/potato wedges

Ribeye steak with truffle soy butter and seasonal vegetables

Black Sesame Panna Cotta

Strawberry Panna Cotta with fresh fruits

Mini Pavlovas (French-style meringues) – with whipped cream & berries

Mousse au Chocolat Noir & Fleur de Sel Rich dark chocolate mousse with a hint of sea salt and whipped crème fraîche