Thank you Karl for capturing the mouth-watering sights at QIN Restaurant & Bar's 𝐅𝐨𝐮𝐫-𝐇𝐚𝐧𝐝𝐬 𝐌𝐨𝐝𝐞𝐫𝐧 𝐀𝐬𝐢𝐚𝐧 dinner. 🥢 Read on below for more details! ——————————— Repost @where.is.karl For three nights only, QIN Restaurant & Bar presents a delightful eight-course menu as the grand finale of their Four-Hands Modern Gastronomy series, taking place from 14 to 16 Feb, conceptualised by Executive Chef James Tay and Chef Nixon Low from TungLok Group’s Senior Executive Chef of Western Cuisine & Concepts. • This exclusive Four-Hands Modern Asian dinner is an exploration of sumptuous flavours inspired by local and regional cuisine. The menu is made up of the following dishes: AMUSE-BOUCHE: Little Morsels of Chef's Creations FOIE GRAS: Foie Gras Terrine, Hawthorn Textures, Arbutus Berry, Berry Compote, Tuile HOKKAIDO SCALLOP: Aburi Hokkaido Scallop, Assam Laksa, Pineapple Ginger Salsa, Pink Peppercorns GAROUPA: Seared Garoupa, 12-Year Kairos Caviar, Laksa Leaf Oil, Watercress Fish Broth, Crispy Wakame PAO-CHA: Gunpowder Tea Mushroom Consommé, Brazilian Agaricus, Dumpling, Leek Ash Powder LAMB: Irish Lamb, Curried Beetroot, Lamb us, Carrot CONGEE: Fermented Red Rice Lees, Eight Treasure Grains, Bentong Ginger Chicken, Aged 'Shaoxing' Wine ASSAM: Assam Gelée, Guava Granita, Chilled Assam Soup PECAN: Candied Pecan Tart, Osmanthus Ice-cream, Goji Berry Coulis MIGNARDISE: Sweet Treat • The eight-course dinner will be priced at $180++ per person. Guests can also enjoy a specially selected alcohol pairing menu for an additional $100++ per person. Reservations must be made directly with QĪN Restaurant and Bar via 6980 3535 #tunglokgroup #qinsingapore #tunglokfourhands #fourhandsdinner