Pan-Asian Buffet

Bite-sized spoons of seared tuna, avocado cream, and ponzu gel, topped with sesame seeds and micro herbs

Half-size bao buns filled with shredded crispy duck, hoisin glaze, cucumber ribbons, and spring onion curls

Warm edamame in chilli-garlic oil and sea salt, served in bamboo boats for easy sharing

Chargrilled aubergine glazed with sweet miso, garnished with pickled ginger and black sesame

Crisp tempura prawns and vegetables served in paper cones with yuzu mayo drizzle

Flaked black cod skewers brushed with caramelised miso glaze, finished with pickled ginger

Coconut-based curry with fragrant basil, bamboo shoots, and lime leaf, served in mini bowls over jasmine rice

Tender slices of Wagyu beef marinated in soy, ginger, and mirin, garnished with sesame and scallions

Spicy prawns with garlic, peppercorns, and red chilli, served in lettuce cups for a clean bite

Thick noodles tossed with soy-sesame dressing, shredded vegetables, and chilli oil — served chilled

Sticky-sweet gochujang glaze on chargrilled chicken, topped with spring onion and sesame

Fragrant jasmine rice pressed and lightly crisped, topped with chilli jam and toasted coconut flakes

Creamy matcha cheesecake bites with a sesame-butter crumb and fresh berry garnish

Coconut-infused sticky rice served in small bowls, layered with fresh mango and sesame seeds