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DOMVS, the Italian Restaurant‘s new chef de cuisine Ee Ming Hwa has taken it upon himself to update the menu with items including smoked ocean trout Carpaccio with mixed fruit salad tossed in wasabi balsamico dressing ($20), homemade squid ink tagliolini with bacon and squid in spicy tomato sauce ($26) and lemon panna cotta with lime-lemon sorbet ($16).
