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SEOW TZI QIN
Chef Partner, Jiak Kim House
Culinary Director, The Brewerkz Group & Café Iguana
TRIO OF EGGPLANT (V)
Grilled Miso Eggplant, 5-Spiced Fritter, Ginger Sesame Eggplant Dip, Almonds
HERBAL SCALLOPS BEURRE BLANC
Hokkaido Scallops, Angelica Root, Rice Puffs, Ikura, Dashi Buerre Blanc
LAKSA ULAM HERB FETTUCCINE
Ulam Mixed Herb Pasta, Obsiblue Prawn, Mud Crab, Laksa Bisque, Sambal
KAM HEONG SAMBAL GROUPER
Live Tiger Grouper, Black Pepper Sambal, Cilantro Rice, Mangosteen Salsa
GARUM QUAIL PANGGANG
Butterflied Quail, Cauliflower Bhaji, Celeriac Puree, Truffle Sauce
CHALLANS DUCK TWO WAYS
Duck Breast, Salted Vegetable Risotto, Angelica Root, Sour Plum Sauce
MISO MARMITE IBERICO PORK CHOP
Miso Marmite Glaze, Potato Mousseline, Lemon Mustard Jus, Mango Habanero Salsa
MDM LEE’S LOTUS LEAF RICE & AYAM TALIWANG
Turmeric Grilled Chicken, Mum’s Rice, Acar, Dried Scallops Sambal
TANDOORI LAMB RACK
Lumina Lamb, Cumin Carrots, Curried Lamb Mash, Mint Coriander Ganoush
WASABI GREENS TENDERLOIN BOWL
Tokachi A4 Wagyu Cubes, Root Vegetables, Wasabi Greens, Bordelaise Sauce
BEEF TONGUE-TO-TAIL
Rendang Short Ribs, Braised Oxtail, Torched Tongue, Domino Potatoes, Rojak Salad
Jiak Kim House
Grand opening menu (Mains)
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