Course 1: roasted duck, nut meg, curry paste & sawtooth coriander served on a rice cracker
Course 2: ‘koi pla’ ceviche, lime leaf, chili & galangal relish
Course 3: Hokkaido scallops, longan, sea urchin & young coconut
Course 4: watermelon rind and fish roe soup with sea bass & jicama dumplings
Course 5: pomelo salad with char-grilled river prawn, chili jam & gapi khoei plankton paste
Mains (sharing): smoky southern yellow curry with blue swimmer crab, hummingbird flowers & Thai samphire
Braised beef
Side: stir-fried mushrooms with lemon basil & roasted herb relish
Dessert: smoked coconut noodles with palm sugar sabayon, lemon basil seed, dried pineapple
by Affectionate-Mix8201