Seafood seduction

TWO local chefs are also offering their own modern Chinese menus as part of the World Gourmet Summit.

At Orchard Hotel, Hua Ting restaurant head chef Lap Fai offers two menus priced at $118++ and $138++. Check out his elaborate creations including a fluffy egg white blanket filled with sauteed bird's nest in a moat of thickened broth; angel hair pasta with seafood in truffle sauce; and lobster with hawthorn berry jelly and deep fried scallop.

Meanwhile, Majestic Bay's head chef Yong Bing Ngen has devised a Seafood Extravaganza menu with highlights such as pan-seared king sea prawns and stewed mee sua with fresh crab meat and steamed Empurau fish with minced garlic and chopped fresh chili. The promotion ends on April 5. The lunch degustation menu is priced at $68++ per person and the dinner menu is priced at $98++ per person.