Storieson a Plate

Amuse Bouche - a playful bruschetta on fita bread pouch, activated charcoal, tomato caviar, pineapple, onion, tomato, cilanro, basil and sprouts.

Nordic Opening Bites - gravlax salmon, crispy salmon skin puff, mini medister.

Seasonal Veloute - winter vegetables refined into a silky veloute, poached carrot with feta cheese mousse, roasted pepitas, crispy sweet basil.

Roselle Sherbet.

The Michelin Dinner - 12 course collaboration.

Closing Bites - irish coffee jelly, baileys cream sphere, citrus basket, lemon confit.

Carrot Confidential - carrot cappellini, carrot sphere, carrot caviar, carrot crème, carrot roll, carrot oil crumble, carrot jelly, carrot glaze, carrot tuile.

Thai Blue Crab Ravioli — inspired by seasonal ingredients in Thailand, Chef’s Table: Winter Edition III.

Khao Hom Mali risotto — jasmine rice reinterpretation of the classic risotto.

Tiramisu Reimagined — from classic to sphere.

Truffle royale pasta.

When vegan meets tartare.

Wagyu Tenderloin with beef jus and butternut purée.

Basque-Style San Sebastián Cheesecake with Seasonal Berries.

Kal-Wrapped Norwegian Salmon — dill-turmeric emulsion, mixed citrus, tapioca crisp.

Roselle Sorbet Bonsai — a playful ode to nature in dessert form.

Ayutthaya River Prawn — coconut-poached with Thai herbs, lemongrass essence, mango sphere, pineapple caviar, and compressed pomelo.

Kagoshima A5 Tartare — Himalayan salt presentation, paired with artisanal corn bread.

Applewood-Smoked A5 Tataki — shiso wrap, yuzu truffle glaze.

Vol-au-Vent of Figs and Orange Marmalade — topped with a cream-filled cocktail apple.

Andaman Island — coconut water essence, cherry mousse, fresh berries, kaffir lime cream within a fishbone tuile.

Apple and Mint Granita — crafted as a refined interlude to refresh the palate.

Green Apple Slaw Roll — pineapple, carrot, red cabbage with a delicate yuzu cream.

Beetroot Elixir — poached root and velouté in harmonious balance.

Chiang Mai Honey Tuile — honey caviar, beetroot and mango gels, whipped feta.

Berries au Rouge Mille-Feuille — layers of crisp pastry and red berry crème.

The Chef’s Signature Dessert — a silent expression of artistry and flavor.

Modern Chicken Mansaf — tender poultry, jameed yogurt essence, aromatic rice, nut medley.

Chilled Cappellini — akami tuna, sweet corn caviar, refined umami balance.

Sous-Vide Duck Breast at 54°C for 120 Minutes, Lychee Liqueur Reduction, Basil Oil, Roasted Pineapple, Beetroot.

Fig Sawadee — fig mousse with chocolate soil, ganache, mango gel.

Fjords Fisherman’s Chowder — Nordic soup with vegetable coulis, salmon, cod, black cod oil, ikura.

Foie Gras Deluxe — perfectly seared with Lychee and Wine Reduction.

A Forbidden Tree — Coconut Sablé, Citrus, Chocolate Soil, Apple Crème Diplomat.

Chocolate Log with Seasonal Fruit Mousse — white sponge and olive oil crumble.

Coconut–Tamarind Grouper Roulade — sous-vide, lemon slaw, citrus finish.

Heirloom Tomato Essence — Chiang Mai inspiration, smoked shallot, butterfly pea gelée.

Feta and Honey Composition — mango-beet gel, lemon tuile, lemongrass aroma.

Wagyu Short Rib “Isaan” — red curry glaze, baby corn, sticky rice tuile.

Kibbeh de Luxe — Black Angus, foie gras, mint yogurt, Arabic spices.

The Land of Desert Pasta — dual-color mega penne, lamb sauce, feta mousse, black lemon.

Masala Chicken and Apple Salad — berries, toasted nuts, pineapple caviar.

Nam Dok Mai Mango Ceviche — barramundi, coconut espuma, crispy tuile.

Mango Sticky Rice Mille-Feuille — caramelized socarrat finish.

Mesa de Postre — tableside interactive dessert showcase.

Pomelo Pearl — lemongrass granita, lime caviar, compressed pomelo.

Northern Coconut Pumpkin Velouté — coconut cream, Thai pumpkin, basil foam.