Book the Cook menu from Tokyo (Haneda)
Stewed seafood in light tomato broth served with saffron potato, rouille and garlic toast.
Roasted Herb and Cheese Lamb Chop
Roasted herb and cheese crusted lamb chops served with basil jus, grilled vegetables and sauteed potato.
Grilled Beef Fillet with Yuzu Kosho
Grilled beef fillet served with yuzu kosho pepper sauce, seasonal vegetables and gratin potato.
Ricotta and spinach cannelloni with vegetable tomato sauce and roasted pumpkin.
Wellness & Healthy Choice
Crepe and Egg
Scrambled egg with ham and cheese wrapped with crepe served with pork sausage, creamy spinach and tomato.
Battered and fried prawn and vegetables on Udon noodle in light bonito broth.
Grilled eel with light sweet soya glaced on steamed rice garnished with shishito pepper, egg julienne and sansho pepper.
Steamed rice in light broth topped with seafood served with pickles and wasabi.
Kaisen Bara Chirashi Sushi
Warmed vinegared rice topped with assortment seafood, wasabi, soya sauce and pickled ginger.
Noodle in creamy pork soup garnished with sliced pork, boiled egg and vegetables.
Singapore Chicken Rice
Poached chicken served with chicken flavoured rice, leafy greens, cucumber, tomato. Chilli sauce, dark soya sauce and ginger-garlic sauce.
Singapore Chicken Biryani
Chicken cook in curry with spiced aromatic basmati rice with raisin and cashew nuts served with boiled egg, papadum and raita.
Pork and shrimp dumpling in light pork and dried sole broth and leafy greens.
Singapore Style Hokkien Mee
Singapore style braised noodle with seafood, egg and beansprout served with sambal.
Simmered octopus, sea whelk, hard boiled egg, hanpen fish cakes, assorted shrimps, duck and crab dumplings, chikuwabu and radish, bamboo shoot in dashi broth. Served with mustard and seven spices.
Available from 1 November 2023 to 29 February 2024