Rougie Foie Gras
Pan seared Rougie Foie Gras accompanied with Chinese wine infused ginger oriental risotto and tobiko.
Lé Fusion Crispy Pork Roulade
Chef special recipe crispy crusted pork roulade with piquillo yuzu emulsion, Shanghainese sour plum vine baby tomato on bed of fried mantou.
Tsingtao Beef Fillet de Boeuf
Grilled Australian Augustus Beef tenderloin 12-hour infused with Tsingtao beer, cauliflower pommes mash with prawn roe.
Braised Abalone Seafood Rice
Chef’s special gravy poured over rice layered with seafood treasures and Tasmania Abalone.
Imperial Double Boiled Soup
Chef special imperial double boiled herbal soup accompanied with premium nu er hong.
Chef special recipe marinated Sous Vide French quail with Chinese glutinous rice and oriental ratatouille.
Crafted pasta in 3 colourful flavours of green pesto, red chilli crab and sesame squid ink.
Lé Fusion Chendol
Special homemade local chendol topped with coconut milk and Baileys cream.