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This plate of eggy and fragrant fried rice was how Chef Wu Hai Feng made a simple dish so outstanding. He uses four types of grains and stirred fried them with scallops and crab meat. For added texture, he topped these off with crunchy gold dusted rice puffs and tobiko. Indeed excellent.
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The dishes in this 6 course meal include:
1. Imperial Feast Trio Appetizer Platter: abalone with wasabi; passionfruit prawns; jellyfish in aged vinegar.
2. Chrysanthemum Tofu Soup (pictured)
3. Spanish Kurobuta Pork with Yuzu
4. Fried Cod Fish with Green Puree
5. Tobiko Egg White Fried Rice with Crab Meat and Scallop
6. Dessert (possibly Double Boiled Roselle Flowers with Red Dates & Dried Longan).
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