From 2 to 29 June, enjoy a refreshing seasonal menu inspired by the versatility of melons, available during lunch and dinner services. Thoughtfully crafted with a focus on wellness and innovation, the menu features seven varieties of melon, woven into each dish to offer a revitalising dining experience that is both nourishing and flavourful.
Bitter gourd, known for its ability to regulate blood sugar levels, boost immunity, and support healthy digestion, features in hearty dishes such as Wok-Fried Egg Omelette with Minced Pork and Bitter Gourd, and Wok-Fried Angus Beef with Black Bean Sauce and Bitter Gourd.
Angled luffa, valued for its delicate texture and traditional medicinal benefits, appears in dishes like Braised Angled Luffa with Trio Eggs and Squid, and Braised Angled Luffa with Flower Crab Meat, Crab Roe, and Tobiko. Winter melon, celebrated for its cooling and hydrating properties, is featured in Claypot Winter Melon with Chicken and Chee Hou Sauce, as well as Steamed Winter Melon with Prawn and Dried Scallop.
Brinjal, rich in antioxidants, adds depth and character to Oven-Roasted Brinjal with Duo Garlic and Shrimp Paste, and Stir-Fried Brinjal with Salted Fish in Sichuan Sauce. The prized shark fin melon, known for its silky texture, completes the experience with dishes such as Collagen Fish Maw Soup with Sliced Fish and Osmanthus Fried Eggs with Crab Meat.
Designed to highlight the natural qualities of each ingredient, this limited-time menu offers a well-balanced dining experience that blends tradition, nutrition, and culinary creativity.
A Feast of Seasonal Gourds
2 to 29 June
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