A CULINARY TRIP TO FIJI ANDTHE SOUTH PACIFIC

by Chef Colin Chung

Originally from Hawaii, Chef Colin has spent his most recent years in both Fiji and New Zealand. He has a passion for taking the best of nature's bounty from local and sustainable producers to create dishes that will have you dreaming of the Pacific Islands.

Chef Colin Chung's Gala Dinner will take place on Thursday, 22 March 2018.His Kana Vinaka Cookbook Launch and pre-dinner cocktails start at 6:30 p.m. with his Gala Dinner taking place from 7:00 p.m. to 9:30 p.m. at Nimitr on Level 27.

MENUFresh Tuna Sample

Ahi, Seaweed, Avocado Poke Tuna Tataki,Ponzu Island Kokodo and Miti

Dassai Junmai Daiginjo 50 (Organic Ultra-Premium Sake) Japan

Contemporary PalusamiGrilled Island-style Beef Short Rib, Braised Luau,

Young Taro Leaves, Crispy Taro Stack and Lolo & Lime2017 Sileni Cellar Selection Sauvignon Blanc Marlborough, New Zealand

Fresh Pacific Island Prawn SaladFern Shoots, Baby Coconut Noodles and

Lime & Coriander Aioli2015 Sato Northburn Blanc Chardonnay, Viognier, Riesling,

Central Otago, New Zealand (Organic Handcraft Wine)

A Modern Taste Of The Island FeastTaro & Moca Hash Cake

Roast Pork, Tamarind Garni, Crispy-Skin Snapper, Sweet Potato Pillow, Roasted Pineapple Salsa,

Curried Eggplant, Roasted Chicken, Bhindi Bhagi, Suruwa2014 Sato Pinot Noir, Central Otago, New Zealand

(Organic Handcraft Wine)

A Sunset CruiseCoconut Custard Boat, Haupia Cargo, Cane Sugar Sail,

Mango Chiffon Sea and Mango Coulis Waves2013 Sileni Estate Selection Late Harvest, Semillon, New Zealand

Price: THB 4,200++ per person

Price is in Thai Baht and is subject to 10% service chargeand applicable government tax.

A CULINARY TRIP TO FIJI ANDTHE SOUTH PACIFIC

by Chef Colin Chung

Originally from Hawaii, Chef Colin has spent his most recent years in both Fiji and New Zealand. He has a passion for taking the best of nature's bounty from local and sustainable producers to create dishes that will have you dreaming of the Pacific Islands.

Chef Colin Chung's Gala Dinner will take place on Thursday, 22 March 2018.His Kana Vinaka Cookbook Launch and pre-dinner cocktails start at 6:30 p.m. with his Gala Dinner taking place from 7:00 p.m. to 9:30 p.m. at Nimitr on Level 27.

MENUFresh Tuna Sample

Ahi, Seaweed, Avocado Poke Tuna Tataki,Ponzu Island Kokodo and Miti

Dassai Junmai Daiginjo 50 (Organic Ultra-Premium Sake) Japan

Contemporary PalusamiGrilled Island-style Beef Short Rib, Braised Luau,

Young Taro Leaves, Crispy Taro Stack and Lolo & Lime2017 Sileni Cellar Selection Sauvignon Blanc Marlborough, New Zealand

Fresh Pacific Island Prawn SaladFern Shoots, Baby Coconut Noodles and

Lime & Coriander Aioli2015 Sato Northburn Blanc Chardonnay, Viognier, Riesling,

Central Otago, New Zealand (Organic Handcraft Wine)

A Modern Taste Of The Island FeastTaro & Moca Hash Cake

Roast Pork, Tamarind Garni, Crispy-Skin Snapper, Sweet Potato Pillow, Roasted Pineapple Salsa,

Curried Eggplant, Roasted Chicken, Bhindi Bhagi, Suruwa2014 Sato Pinot Noir, Central Otago, New Zealand

(Organic Handcraft Wine)

A Sunset CruiseCoconut Custard Boat, Haupia Cargo, Cane Sugar Sail,

Mango Chiffon Sea and Mango Coulis Waves2013 Sileni Estate Selection Late Harvest, Semillon, New Zealand

Price: THB 4,200++ per person

Price is in Thai Baht and is subject to 10% service chargeand applicable government tax.