Exclusive dinning experiences for Chinese New Year eve at J. W. Marriott with four hands omakase curated by chef Raymond Goh Chin Yan of Pearl Chinese Restaurant & chef Nishiura of Asuka Japanese Dining.
Menu yang dipesan: Fragrant Harvest Fried Rice “Lap Mei” wrapped in lotus leaf, Aromatic Roasted Pigeon, Seafood Symphony, Salmon Yeesang, Chef Raymond’s Gourmet Grouper, Asari No Suimono, Asuka’s slow simmered delicate seafood dashi broth, Shanghai Noon, Chef Nishura’s Tempura Crispy Ebi and Shitake Mushrooms, Red Wine Jelly Grape Ice Cream
