Taro

Crispy-skinned duck leg confit, paired with a bright and tangy kumquat marmalade, resting on a bed of creamy parsnip puree.

A rich, decadent chocolate lava cake with a molten matcha green tea center, served with a scoop of vanilla bean ice cream.

Slow-braised pork belly, melt-in-your-mouth tender, finished with a savory-sweet koji glaze and served with seasonal pickled vegetables.

Perfectly pan-seared scallops atop a creamy, vibrant saffron risotto, garnished with fresh herbs and a drizzle of lemon oil.

Delicate handmade dumplings filled with an earthy blend of wild mushrooms and black truffle, served in a light, aromatic broth.