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yusheng: Hokkaido Sea Urchin, Tomato Water and Olive Oil Ice Cream @ Antoine Room
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yusheng: Confit Foie Gras, Fig Chutney and Poilane Bread @ Antoine Room
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yusheng: 68 Degrees Slow Cooked Egg, Smoked Chantilly and Arugula Caulis @ Antoine Room
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yusheng: Broccolis Veloute, Bonito Flake Custard and Caviar Cream @ Antoine Room
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yusheng: Truffle Risotto @ Antoine Room
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yusheng: Pecan Nut Crusted Scallop, Black Truffle, Sake and Pineapple Broth @ Antoine Room
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yusheng: Pan-roasted Australian Wagyu Beef Tenderloin, Spring Vegetables and Truffled Gnocchi @ Antoine Room
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yusheng: Lemon and Almond Milk Granité @ Antoine Room
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yusheng: Valrhona Warm Chocolate Macaroon, Vanilla Sorbet and Caramelia Pills @ Antoine Room