An arena of visual decadence is enhanced by the aromas that emanate from Red Lantern's lunch and dinner menus. Flavorful soups pave the way toward crisp salads such as the pawon salad with freshly sliced cabbage and veggies under an organic coconut krachai vinaigrette ($8). A full fleet of regional wines accentuate meticulously designed plates such as pepes udang, a helping of sambal-chili and coconut-milk marinated prawns wrapped in banana leaf ($20), or Sarawak samosas filled with duck and wild mushrooms and partnered with a jicama-and-cucumber salad ($11). Martabak unites a Singaporean griddlecake with spiced lamb and mango chutney like long-lost Siamese triplets ($10). Appetites of the vegetarian persuasion can happily feast upon adobo eggplant tossed in a wok with garlic and lemongrass ($8), among others.