1929 by Guillaume Galliot interprets contemporary French cuisine through the lens of East-West fusion, menu adapting from Chef Guillaume’s classic dishes.
Land and Sea Tartare Australian Wagyu Beef and ľÉmeraude oyster, Perseus N2 Cavia
The work of my journey to Singapore, laksa with king crab and calamansi
Duck consommé, tortellini, mix vegetables
Blue lobster Shaoxing wine sauce, gnocchi, mint emulsion
Embark on a tantalizing journey along the historic Spicy Road, where the vibrant flavors of East and West converge in a symphony of taste. This menu is a tribute to the ancient trade routes that once bridged distant cultures, bringing exotic spices and unique ingredients to our cocktails. Each drink is carefully crafted to reflect the rich heritage and bold flavors inspired by this legendary path.
SHANGHAI
TAIPEI
HONG KONG
SINGAPORE
BOMBAY
SAÏGON
MACAU
Comte cheese and ham sandwich, salad
Mussels sauté saffron or Shaoxing wine sauce, country brea
Provençal pastry topped with onion,anchovies and olives
SHANGHAI
TAIPEI
HONG KONG
SINGAPORE
BOMBAY
SAÏGON
MACAU
Comte cheese and ham sandwich, salad
Mussels sauté saffron or Shaoxing wine sauce, country brea
Provençal pastry topped with onion,anchovies and olives