This nourishing creation by Executive Chef Ben is inspired by the flavors of the sea, filled with premium ingredients of dried Japanese scallops, South African abalone, fresh prawns, chinese mushrooms, goji and a hearty chicken broth which was made by simmering chicken, Chinese ham and pork meat for up to eight hours.
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It is then double-boiled in a fresh coconut shell that takes the place of the double steaming jar, for 1.5 hours minimally, allowing the sweet taste of the coconut flesh to infuse into the flavoursome broth. You can taste the aromatic of coconut immerges in the flavorful broth that’s just so immensely fragrant yet satisfying, and you can scoop out the sweet coconut meat to consume at the same time.
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Available as ala-carte dishes, or part of their refreshed four set lunch and six sex dinner menus, with prices starting from $58++ and $88++ per diner respectively.
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