East Meets South Pacific Private Dining
A rustic communal feast inspired by family and history in Asia and the Pacific. Indulge in an eclectic mix of Pacific Island ceviches and smoked seafood; Cantonese soups, stirfries and roasts; and spicy curries, dumplings and hot sambals.
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8–10 Pax Private Group Dinner at $150 per pax
APPETISER
1A. Kokoda Fish Ceviche
Inspired by Fiji Ceviche, fresh fish or shrimp cured in lemon juice and seasoned with our Poon’s Fragrant Chilli and coconut cream.
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1B. Pearl Oyster Mushroom Ceviche
Vegetarian take on our Fiji inspired fish ceviche, made with locally grown organic Pearl Oyster Mushrooms.
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1C. Garlic Butter Chilli Clams
Fresh sweet clams panfried in butter, garlic and Poon’s Fragrant Chilli.
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1D. Sambal Ponzu Sea Whelk
Fresh Tiger Clams (Sea Whelk) tossed in butter, homemade sambal and Ponzu sauce.
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ENTREE
2A. Chicken Momo Dumplings
Signature chicken dumplings, mildly spiced and served with fresh tomato chutney and sour cream.
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2B. Duck Liver & Shrimp Rolls
Fried beancurd rolls with duck liver and prawn filling, served with chilli plum sauce.
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2C. Fried Mutton Dumplings
Fried mutton dumplings, mildly spiced and served with fresh tomato chutney and sour cream.
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2D. Spicy Fishcakes
Home-made fragrant and spicy fish cakes with fresh herbs and a sichuan peppercorn kick.
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1E. Dry + Fry Beef Truffle Chips
Flavourful beef steak cuts, dried then fried, with curry leaves and black truffle oil drizzle.
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SOUP
3A. Salmon Coconut Soup
Inspired by Cantonese Lou Fo Tong (Old Fire Soup) with salmon head, kombu, dried oyster, carrot, wine.
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3B. Ox Tail & Radish Soup
Inspired by Cantonese Lou Fo Tong (Old Fire Soup) with ox tail, ginger, radish, black pepper and scallion.
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3C. Cured Duck & Pumpkin Congee
Cantonese congee reimagined as a rice soup, with cured duck leg, pumpkin, salted egg and soy beans.
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3D. Herbal Mutton Soup
Hearty Mutton Soup slow-boiled with Chinese dried herbs and fruit peels.
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3E. Papaya & Lentil Dahl Soup
Lightly spiced vegetarian soup, lentil slow-boiled with sweet papaya, tomato and spinach.
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MAINS
4 Mains served with Fragrant Butter Rice
4A. Choice of Signature Curry: Seafood, Goat, Lamb Shank, Duck or Chicken
Our signature curries are made with freshly ground chilli turmeric pastes and serves up a banquet of fresh shellfish, Australian goat meat and offals, chunky lamb shanks, juicy duck or kampung chicken – take your pick!
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5A. Siu Yuk Roast Pork
Signature Crispy Roast Pork, seasoned with our own ground Five Hot Spice, roasted crispy and served with an Au Jus Sauce.
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5B. Homemade Corned Beef Stew
Corned Beef homemade from 7-day brined beef brisket, stewed gently with carrots, potatoes, root crop leaves, wine and coconut cream.
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5C. Smoked Wok-Lovo Fish
Inspired by Fijian Lovo earth pit smoking – Whole fish wrapped in banana leaf with herbs and coconut cream, and smoked with sweet apple wood.
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5D. Honey Soya Chicken with Salted Fish
Juicy chicken thighs marinated in sweet honey soya sauce, then shallow-fried with Cantonese salted fish.
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6A. Salt & Pepper Quail
Singapore farm quail and quail eggs fried and tossed in our shiok spicy savoury seasoning.
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6C. Drunken Tiger Prawns
Fresh Tiger Prawns gently poached in a sweet fruit and herbal wine broth.
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6D. Fried Chilli Peppercorn Frog
Singapore farm frogs fried with chilli and peppercorns.
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6E. Paper Wrapped Chicken Wings
Chicken Wings two ways – Honey Plum and Cumin Chilli, wrapped and fried to umami perfection.
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7. Chef’s Choice Stir-fried Vegetable
Chef’s pick and stir-fry of fresh vegetables from Tiong Bahru Markets.
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DESSERT
8A. Steamed Cassava Pudding
A sweet Fijian pudding made from steamed cassava, gula melaka and coconut cream.
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8B. Pacific Purini Coconut Cake
A lush cake enjoyed in the Pacific, made from coconut cream, ginger and brown sugar.
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8C. Seasonal Fruit Platter
Platter of fresh seasonal fruits.
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$150 per pax / 8–10 Pax Group Bookings
BYO welcomed, corkage waived.
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BOOKING Terms
100% Full Payment required for booking. Refund Policy: Full refund with at least 2 weeks notice, 50% refund on less than 2 weeks notice.
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Contact us for Enquiries.
