For each person, dinner includes a choice of appetizer, entree, and dessert from the following menu:


  • Day-boat scallops with cucumber-galangal espuma and cilantro pearls
  • Prawn cakes with long beans and sweet chili sauce
  • Coconut-galangal soup with organic chicken and king oyster mushrooms
  • Barbecue baby back ribs with spiced tamarind glaze
  • Vegetarian green-papaya salad with chili dressing and roasted peanuts


  • Grilled Arctic char in tamarind coconut broth
  • Braised pork cheek with steamed buns and truffle powder
  • Hanger steak with thai hollandaise and roasted beets
  • Soy-marinated tofu with wild mushrooms and tomato confit


  • Chocolate fondant cake with jasmine-tea syrup and lychee sorbet
  • Coconut crème caramel with coconut tuile
  • Chef's selection of ice cream and sorbet