epigram

JUL 2017 - SQ346 - SIN-ZRH - F

Supper

À la carte

MAIN COURSE

* Seared Chicken Breast in Buttermilk Puree and Jus
With fondant potatoes, sauteed chicken liver and bacon, crushed green pea

& Singapore Laksa
Rice noodles in spicy coconut milk gravy, garnished with sliced fish cake, prawns, bean sprout, bean curd and egg

^ Consomme of Beef, Sous Vide Tenderloin and Petite Garden Vegetables
This impressive meal is warming, filling and wholesome. Tenderloin beef is lean and contain very little intramuscular fat. As a result, the meat is relatively healthy and a rich source of high quality protein, containing all the essential amino acids. A elegant meal that restores robustness and vigor in the body

Assorted Sushi
Served with pickled ginger, wasabi and soy sauce

Breakfast

À la carte

MAIN COURSE

Selection of Dim Sum
Seafood dumpling in superior soup, steamed pork pot sticker, scallop dumpling, crystal chive-chicken dumpling and vegetarian beancurd roll

& Singapore Nasi Lemak
Malay style coconut rice with spicy prawns, peanuts, ikan bilis, grilled fish cake, omelette and fried chicken
A local favourite served with sambal chilli

Warm Belgium Waffle
With berries compote and whipped cream

Fresh Eggs
Prepared baked, scrambled or boiled
With mozzarella cheese, sliced heirloom tomato and pesto sauce
Choice of ham and bacon or veal sausage

* A dish exclusively created by our International Culinary Panel chef
& Celebrating 70 years with our customers' favourites
^ A 'Deliciously Wholesome' choice