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That's one cocktail each from a menu of "starters", "main courses", and "desserts", and they're not food, but all culinary cocktails from a derivative mix of comfort Cantonese and Singaporean dishes.
I've tried nearly the whole menu of cocktails there, and these are my recommendations:
Under the "Drinks" category:
* Longevity Spitzer ($16), an adaptation of the highball with chrysanthemum infused gin, Suze and tonic for a delicate and refreshing sipper.
* Yuen Yeung ($20), is a White Russian take of its namesake with Oolong infused rum, Kahlua and milk foam to convey freshly stirred cups served at coffee houses along the streets.
* Homemade Soup ($22), served in a teacup with a cube of Osmanthus jelly, an oriental expression of Dry Martini with pours of Chrysanthemum gin, Lillet Blanc, Benedictine Dom, wolfberries and dried tangerine.
Under the "Mains" category:
* My Favourite Roast ($22) made with Remy Martin VSOP, homemade char siu syrup, calamansi, cucumber and chili padi. It's an encapsulation of Char Siu Rice, complete with its staple chili sauce.
* Supper Sipper ($22), a teapot of Bak Kut Teh broth with Bulleit Rye, balanced with Oolong syrup and You Tiao.
From the "Desserts" category:
* Herbal Remedy ($22), a medicinal soup of Whisky, Campari, Lillet Blanc, Osmanthus honey and Gui Ling Gao for bittersweet, spirit-forward scoops.
* Narcissus ($18), featuring stirs of Earl Grey Gin, lychee liqueur, St. Germaine and pink grapefruit;
* Sweet Soup ($20), a Cheng Teng-inspired knock-out of Whisky, longan vermouth and pandan syrup.
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