Beast & But­ter­flies

Pay­ing homage to flam­boy­ant Asian in­flu­ences

Golf Asia - - LUXE POSH NOSH -

As its name sug­gests, the restau­rant's re­vamped menu is di­vided be­tween two cat­e­gories, 'Beast' and ‘But­ter­flies'. The for­mer fea­tures hearty, ro­bust dishes brim­ming with bold flavours and tex­tures; while the lat­ter shows re­straint with lighter cook­ing styles in­tended to ac­cen­tu­ate the nat­u­ral flavours of fresh in­gre­di­ents.

Whet your ap­petite with the Tomato Latte put to­gether with frothy cap­sicum foam, crunchy ba­con bits and bursts of basil oil pearls for a re­fresh­ing palate cleanser. The Scal­lop Carpac­cio is a gen­er­ous starter of thinly sliced Hokkaido scal­lops treated to a yuzu and se­same mari­nade, topped with crispy gar­lic bits and fried shal­lots ex­udes a con­fi­dent Can­tonese in­flu­ence; as does the Col­la­gen Soup, a thick, nour­ish­ing broth of fish car­ti­lage and pork bones served with an earthy mush­room ravi­oli and sliced garoupa.

New mains in­clude the Scal­lion Soy Bar­ra­mundi and Cod Fish. The firm, flaky bar­ra­mundi is baked with spring onions and gin­ger, ac­com­pa­nied with sautéed Hong Kong choy sum, shimeiji mush­rooms, U.S. as­para­gus and car­rots. The At­lantic cod, is deep-fried to a quick crisp while re­tain­ing its del­i­cate flesh coated with a grat­i­fy­ing gravy and served with a choice of crispy egg noo­dles or egg fried rice. Meat lovers can sa­ti­ate their crav­ings with the Szechuan Lamb Steak, a hunky lamb T-bone mar­i­nated with clas­sic Sichuan flavours, served atop

Beast & But­ter­flies In­te­rior

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