Seafood Wine Dinner | March 25, 2015

• Sassy mussels steamed on a half shell topped with spicy lime sauce, kaffir lime leaf, lemongrass and ground peanut. Was paired up with Chateau de Passavant, Chenin Blanc

  

• Crispy Bong: our famous roll stuffed with mozzarella, cheddar, jack cheese, shrimp and avocado. Paired up with Honig Sauvignon Blanc.

  

• Stuffed squid with squid, shrimp, ginger sautéed in cilantro pesto sauce. Paired up with Rugg Rose, Napa Valley.

  

• Lab Talay - shrimp, scallop, tobiko caviar, jelly noodle, toasted with fish sauce, lime juice, ground chili, rice powder, onion, green onion, mint leaf. Paired up with Cono Sur Bicicleta Pinot Noir.

  

• Basa sole filet topped with herb spiced gravy and lump crab meat served with jasmine white rice. Paired up with Domaine de la Charbonnière, Château neuf de Pape.

  

• Dessert: Sweet sticky blueberry rice, dusted with coco powder and topped with coconut flan. With blueberry-coconut reduction.