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CHEF'S RECOMMENDATIONS

LAURIAT

Cold Cuts Platter
California Maki
Shrimp Cocktail with Wasabi Dip
Lechon Kawali
Spicy Jelly Fish Salad


Soup
Crab Meat with Fish Maw Bouillon with Bamboo Pith


Salad
Hot Prawn Cold Salad with Mango


Main Course
Chilean Seabass with Superior Sauce
US Diver Scallops in XO Sauce and Sautéed Broccoli Flowers
Five Spiced Squab, Quarter Cut
Philippine Crab with Garlic Crisps
Seafood Noodle Guisado


Dessert
Mango Salad Shots
Strawberry-Lychee Panna Cotta


Drinks
Tjioe Iced Tea
Hot Tea
Purified Water

STILL UNDECIDED?

READY TO BOOK?

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