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  • Lobster appetizer (cider sabayon, celery and crispy chicken skin) was probably one of the top lobster dishes I've had. Suckling pig entree was juicy and tender. Dessert.....wow....lime curd with crispy matcha tea cake, strawberries, vanilla and Thai basil.... It was a riot of tastes and colours, all of which complemented each-other. Trying out the various pairings in your palatte was an experience in itself. Highly recommended!
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