Crispy kibbeling with a fresh and spicy sweet and sour jalapeño sauce and airy chili oil foam, finished with cornichons, caper powder, and cress.

A contemporary composition of crispy bami snacks, creamy gado gado gel, fried wild rice, and aromatic tom kha kai foam.

Flavourful duck pâté with pistachio, served with homemade quince compote and a fresh cress salad with citrus vinaigrette.

Mussels take on a surprising character on the Big Green Egg. Fully prepared on the kamado.

Chutney with fresh mint, ginger, green peppers and yogurt, seasoned with sugar, salt and a hint of lime juice. Recipe by Paulami Joshi.