Just got the details in email from Chef Peng Looi. Sounds yummy!
I am launching the menu this Friday and some new items include:
Smoked salmon salad with baby arugula, house made kim chee, bourbon+soy caviar(organic) and hoisin+balsamic vinaigrette.
Miso poached monk fish, sautéed edamame, carrot curry sauce and shrimp oil.
Grilled lemongrass scented mahi-mahi, diver scallop, shiitake polenta, green pea+wasabi puree and chili oil.
Chinese 5 spiced pork tender, grilled asparagus and strawberry+garlic sauce.
Pan seared garam masala diver scallops, chili plum sauce and mustard oil.
Char grilled cocoa angus filet, baby corn, char siu butter sauce and arugula+jalapeno oil.