A lot of premium ingredients featured, and not just for the sake of it but  in beautiful dishes that tasted so good.
.
I particularly liked the Baked Caramelised Black Cod Fillet, which was simply melt in the mouth, and the Chilled Premium Birds Nest which I finished down to the last drop. The ginger pieces are meant to be eaten, and gives the dessert a different dimension if you do so.

Here's what we tried:
1⃣Traditional house-made Cured Trout Yu Sheng
2⃣ Double-Boiled Seafood Treasure with Abalone and Morel Mushrooms
3⃣ Baked Caramelised Black Cod Fillet and Miso Glaze
4⃣ Chef Andrew's 12 Treasures Claypot (Pen Cai) with Truffle
5⃣ Chilled Premium Bird's Nest with Ginseng Red Dates and Wolfberries
6⃣ Coconut Malibu Pineapple Tart / Light Foie Gras Pineapple Tart

Various Set Lunches / Dinners start from $68++ per pax.
.
And if you don't feel like eating anything, how about a CNY drink? Bai Shu meaning white rat, is a variation of the Bloody Mary and packs a hidden punch with a translucent yuzu-spiced tomato juice. Hong Shu in contrast means red rat and is a savoury mocktail with Citrus notes from non-alcoholic Seedlip Spice and yuzu juice give it a natural edge, while a dash of rosemary syrup provides herbal aroma. As a tongue-in-cheek nod to the celebrated rodent, the concoction is topped with a torched slice of cheese to seal in its flavours.