This intriguing dining experience presents guests with an interactive concept that customizes a menu based on flavor profiles and textures rather than conventional courses and tastes. These include crunchy, juicy, zesty, smoky, spicy, silky and saucy after which diners pick portion sizes: XS, XM or XL.
Starting at tasting tapas portions, most items can be made into sharing portions with dishes like seared pork knuckle with pickes ($12-31), saucy braised wagyu short ribs ($15-28), a silky fusion lobster and scallop laksa risotto ($39-62) and even a smoky smoked salmon with vodka and caviar ($18-38). There’s also a dessert section with sweet treats like lemon and marshmallow ($15), as well as banana and passionfruit ($17).
Head chef Anne-Cecile Degenne also has quite the pedigree having trained at Jean-George Vongerichten and Michel Bras’ kitchens, as well as being in the final six of France’s Top Chef competition.
