Pandan cake with young coconut jelly and rice custard crème brulee

Buddha rolls, smoked eggplant with jimica and dill ponzu, sesame seed sauce.

Nasturtium leaf dumplings stuffed with spring pea and mint snap and snow pea, sweet corn broth

Hmong style spicy beef tartar with artichoke chips, Dalat artichoke soup and pork and prawn dumplings.

Deep fried black sesame icecream with palm sugar caramelized figs

Butterfly school whiting, crispy fried with green mango and pomegranate salad, cumquat and Hanoi five spiced salt.

Duck legs, braised with sugarcane, pineapple and chilli Kampot peppered pineapple salad, saw-tooth coriander.

Dalat coconut curry with broccoli, lemongrass & galangal