Build Your Own Express Lunch

(1 small, 1 carb or main, 1 dessert)  

Smalls

Wild Sri-Lankan Tiger Prawns | strawberry romesco, liang pi, cherry tomato
Boston Lobster | mee sua kueh, sambal gouda sauce, pickled leeks 
Hokkaido Scallop | carrot kokum sauce, koo chye pesto, koo chye oil
Heart of Palm | corn miso sauce, maitake mushrooms, pickled corn
Steamed Venus Clams | dried fig chicken broth, homemade kimchi, pickled wakame
Magra Lamb Shoulder | anchovy butter polenta, egg yolk gel, preserved lemon vin

Carbs

Charred House-poached Octopus | squid ink pearl rice risotto, salted egg sauce, tobiko
Firecracker Duroc Pulled Pork | shell pasta, habanero pesto (spicy), sour cream
Aged Duck Breast | rice cake, homemade chye poh, chinese chives    

Mains

BVP Quail | fermented white asparagus sebago cream, bulgogi sauce, bokchoy cordycep flower
Fjord Trout | amok sauce puy lentil, pickled starfruit and guava +5
Sakura Sichuan Pork Sirloin | black bean bbq sauce, millet mash, fennel mustard chai boey 
Toriyama A4 Wagyu Chuck Roll | coffee rub, sorrel pesto, caper oil, confit kipfler potato +20

Dessert

Galangal Panna Cotta | strawberry coulis, compressed strawberry, basil oil 
Morsels’ Signature Tiramiso | milo, saratoga dark rum