An Evening with Chef Mathew Leong

Hamachi Crudo
A delicate and refreshing first course of rich and buttery raw yellowtail, complemented by the zing of fermented yuzu, the fiery sharpness of wasabi, and the herbaceous notes of verbena oil. This opening dish sets the stage for the interplay of fresh, bold flavours to come.

King Crab Chawanmushi
A silky Japanese-inspired egg custard elevated with an Asiatic shellfish espuma, adding a rich, umami depth. The sweetness of the king crab melds with the delicate brininess of shellfish oil and the pop of ikura (salmon roe), creating a balance of textures and flavours.

BBQ Hand-Dived Scallop
This dish offers a smoky, tender bite of fresh scallop, grilled to perfection and enhanced by a Nordic twist on XO sauce — a powerful umami-packed blend of seafood and spices. The addition of spruce oil infuses the dish with subtle pine and forest notes, giving the dish a fragrant complexity.

Monkfish on the Bone
A succulent and meaty fish cooked to perfection, offering a delicate balance of tenderness and robust flavour. The dish is brightened by seabuckthorn koshu, adding tart, citrusy notes, while the morel mushrooms provide an earthy, nutty contrast.

Pumpkin Ice Cream
Spiced with the aromatic heat of Timut pepper, this creamy, sweet treat is lifted by the floral and fragrant notes of elderflower, while the bright accents of citrus bring a clean and zesty finish to the palate.