Chef Ming Tsai

FOIE GRAS SHUMAI
three vinegar emulsion

KOREAN BEEF SLIDERS
crispy pork belly, gochujang glaze

WOK-STIRRED TUNA POKE SPOONS
watercress emulsion

GOAT CHEESE MUSHROOM CRISPY WONTONS
mango dipping sauce

SHIITAKE-LEEK SPRING ROLLS
three chile dipping sauce

MUSHROOM-CHIVE CRISPY WONTONS
truffle-garlic aioli

SHRIMP CHIPS
fruit salsa and avocado purée

VEGETARIAN SOBA NOODLE SUSHI
wasabi oil and sweet soy

NORWEGIAN SALMON FIVE SPICE ‘SOUFFLÉ’
apricot glaze

AHI TUNA & CAVIAR PARFAIT
yuzu emulsion

BUTTER POACHED SHRIMP AND DAIKON
lemon emulsion

BLUE GINGER LETTUCE CUPS
soy chicken stir-fry with jicama & crispy vermicelli

ASIAN GAZPACHO
lobster salsa

BLUE GINGER SIGNATURE SAKE-MISO MARINATED BUTTERFISH
wasabi oil, soy-lime syrup & vegetarian soba noodle sushi

BRAISED KOREAN BBQ BEEF SHORTRIB
kimchee fried rice

GARLIC-BLACK PEPPER LOBSTER WITH LEMONGRASS FRIED RICE
pea tendril salad with tamari-ginger vinaigrette

KOREAN RACK OF LAMB WITH THREE PEA SALAD
miso panisse & pickled rhubarb

SZECHUAN FRIED CHICKEN WITH HOISIN BARBECUE SAUCE
watercress & celery root slaw

FROZEN LEMONGRASS PARFAIT
pineapple salsa

BLUEBERRY-GLAZED DONUTS WITH LEMONGRASS FROZEN YOGURT
blueberry-lemongrass compote

STRAWBERRY-SHISO CRÈME PUFF
shiso-mascarpone glace, strawberry curd

SESAME MACADAMIA CARAMEL NUT TART
toasted coconut ice cream, house made hot fudge, Goslings rum caramel banana

BITTERSWEET CHOCOLATE CAKE
cardamom ice cream, spiced sugar wafer, chocolate ganache