Honmaguro Chutoro Tartar

The Madai (Japanese Red Sea Bream) is often a staple during Japanese celebratory occasions such as New Year’s Day and wedding ceremonies as it is symbol of good luck.

Isaki is a type of white fish (not chicken, despite the name) with high fat content that comes into season around June or during the summer season.

Even the simplest tarts are executed with a high level of technicality and finesse. Pastry Chef Cheryl Koh and her team creates artisanal tarts and other confectionaries baked from scratch and made with seasonal ingredients from around the world.

Named after the number of years it takes to age Acquerello rice - a unique product in itself as freshly harvested crop is first aged, then refined and slowly re-integrated with its own germ.

The Burrata Parmigiana is Arévalo’s twist on an eggplant parmigiana, a classic Italian dish that is traditionally made with eggplant layered with cheese and tomato sauce.

The complexity of chocolate shines through in the various textures at play in this plated dessert, completed by the acidity of assorted citrus.

The French classic mixes luscious vanilla pastry cream with a tart raspberry coulis. You can use any fruits of your liking to accompany the dessert, but try to choose ones with less water content

The traditional Provencal stew can be packed with practically any type of seafood; Zoisl opts for a flavourful mix of salmon, cod, mussels and prawns, and cuts the richness with the aniseed flavour of fennel.

A simple pasta dish with many flavours of spring; a duo of green and white asparagus makes for a crunchy flavour base, completed by the earthiness of mushrooms and spinach.

The Cambodian cultivar is highly prized for its unique flavour. When salted, the peppercorn is soft and easily chewed, making it a perfect way to add punch to gorgeously roasted cauliflower.

Slow cooked and gently shredded, the melt-in-your-mouth texture of the salmon pairs well with crisp green apples and the salty burst of roe. The puff pastry adds a final layer of texture to the delightful starter.

The sweet, delicate flavours of Hokkaido sea scallop and blue lobster are accented with lemon juice to imbue the dish with a citrussy note. Add extra virgin olive oil pearls for a peppery-floral hint, and Beluga caviar for a briny depth.

Swap your usual Christmas fowl for turbot. The mild flavoured fish soaks up the creamy, buttery notes of the white truffle nantais sauce beautifully.

Feast your eyes on these colourful poached pears and the accompanying beautiful caramel sugar spun masterpiece.

Creamy rich mascarpone mousse, bitter-sweet almond, fragrant coffee, aromatic spices and a crunchy Speculoos biscuit crumble, what not to love about this dessert?

The white asparagus has a bitter-nutty-earthy profile that makes it a chef’s favourite. Here, it’s wonderfully paired with citrusy orange gel and truffle-scented crème fraîche.

The Barbary duck is thin-skinned, low in fat and has deep red, mildly gamey meat. Coupled with aromatics of orange zest, crushed fennel seeds, cloves, thyme and ginger, it is a dish that will have your guests clamouring for more.

Fresh prawn paste, black and white sesame seeds, and a sweet-tangy chilli sauce make for a dim sum staple that’s equal parts crunchy and addictive.