"Extra" Sinfully Seafood by Chef Shen Tan
"Extra" Sinfully Seafood
Mee Siam Ceviche with Uni
premium uni, botan ebi, hokkaido scallop grouper cured in calamansi lime and mee siam rempah, mixed with pineapple, cucumber, coriander, spring onions, chilli, chinese chives tau pok croutons
Oyster Fritters with Salted Egg Yolk Aioli
whole shucked oysters battered and deep fried served with housemade salted egg yolk aioli
Seafood Tau Pok Paw
otak mousse stuffed in tau pok with torch ginger flower, leeks and deep fried, served with housemade garlic chili lime (Sng Ngee)
Luxe Hae Mee Tng
rich crustacean broth made with pork bones, carrots, swimmer crab, prawns and clams, served with jumbo prawns, grilled with crustacean infused lard, hand made oyster pasta, topped with crispy shallots and lardons
Green Pepper Curry Clams with Nasi Lemak
mild lemak curry cooked with local clams and kampot green peppercorns, twice steamed nasi lemak and sambal belachan
Grilled Salted Egg Cured Barramundi
salted egg cured barramundi with grilled vegetables in laksa leaf pesto
Durian Tempoyak Mussels and Bacon
mussels cooked with fermented durian (durian tempoyak), leeks and bacon
Dessert
crab and mango crepes with kaffir lime leaf lychee sorbet, salted egg yolk ice cream, grated salted egg yolk

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