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The Executive Chef, Steve Shrimski, and his wife, Eya, serve up a well-curated international menu that pays respect to the Filipino culinary heritage with their inventive use of local ingredients and flavours.
A well thought out sampler can start with the crispy wild mushroom ravioli, which packs a punch with porcini, abalone mushrooms, and spinach with truffle cream sauce.
The smoked marlin with arugula, mesclun, and grilled saba banana with singkamas and wasabi dill sauce is unexpectedly refreshing.
The chicken bringhe with turmeric and vegetable paella cake with coconut, raisins, and sprouts is a popular carbo loader.
Smokey and hearty, the St. Helens beef brisket cooked sous vide style for 72 hours melts in the mouth.