Tan, who has demanding requirements for sourcing food, has made further upgrades to the ingredients used in the new menu. More than 10 dishes have been added into the menu this time, with the white asparagus with soft boiled egg, salmon roe and brioche standing out as one of the most celebrated offerings.

After several field visits to domestic farmers, the chef has selected the finest white asparagus, with stalks as thick as index fingers and a slightly bitter flavor, a hallmark of freshness.

Also, juice from the asparagus is saturated and mixed with soft boiled egg, salmon roe and chicken soup just stewed out of the pan for a delicious combination that recalls a taste of nature with every bite.