A Farm-to-Table Experience

Immerse yourself in the lush surroundings of Royal China this August and savour Executive Chinese Chef Ling Heng Yao’s farm-to-table menu. Available for both lunch and dinner, this curated dining experience highlights the freshest seasonal ingredients.

The multi-course menu (S$138++ per person) opens with a refreshing local farm garden salad in yuzu vinaigrette and an onsen egg with pickled chilli. This is followed by deep-fried local farm fresh Lion’s Mane mushroom coated with truffle mayonnaise.

The experience continues with a comforting poached sliced Mandarin fish with snow vegetables in chicken broth, and a steamed silken egg with fresh crab meat, crab roe and abalone mushroom. Afterwards, you will be served a savoury Chinese spinach with dried prawn, dried scallop and roasted garlic in a superior consommé, followed by fragrant wok-fried rice with “dot shrimp” and scallops in XO chilli sauce. To conclude, a dessert of chilled steamed silken egg white with milk and fresh mango offers a delightful finale.