EAT ME RESTAURANT

Fresh sea scallops seared until golden brown. Served with a rich lobster soup sauce, spicy sausage, and herbs. Soft texture with savory and smoky flavors.

A refreshing salad featuring warm lobster meat. Combined with citrusy pomelo, creamy avocado, and coconut. A balance of sweet, sour, and nutty flavors.

Toasted bread topped with creamy sea urchin. Garnished with tomato salsa, cured ham, and seaweed. A luxurious appetizer mixing briny, salty, and umami tastes.

Raw yellowtail fish chopped and seasoned. Flavored with citrusy orange, aromatic basil, and a kick of chili. Fresh, light, and zesty.

Six fresh Japanese oysters served raw. Accompanied by an icy champagne topping and vinegar sauce. Briny, sweet, and cold.

Premium caviar served with a Thai twist. Accompanied by chili paste, crispy pork belly, and shallots. A fusion of salty luxury and spicy, crunchy textures.

Tender grilled shellfish with a chewy texture. Served with sweet corn, savory ham, and spicy sauce. A sophisticated seafood dish.

Clams cooked in a flavorful broth. The broth features fermented pork sausage and tangy lime with herbs. Savory, sour, and aromatic.

Lightly seared tuna with a raw center. Seasoned with Thai spicy dipping sauce (Jaew) and citrus oil. Smoky, spicy, and fresh.

A classic Provençal fish stew. Contains monkfish, scallops, and spicy spreadable pork sausage. Rich, hearty, and flavorful broth.

Firm white fish served with a creamy clam soup sauce. Seasoned with paprika and thyme. Meaty texture with mild, comforting flavors.

Creamy Italian rice dish topped with scallops. Flavored with saffron, spicy sausage, and peppers. Rich, aromatic, and filling.

The fatty, juicy collar of yellowtail fish, grilled until charred. Glazed with savory miso butter and aromatics. Rich, tender, and full of umami.

A rice dish topped with premium sea urchin and salmon eggs. Seasoned with citrusy yuzu and pungent wasabi. Creamy, briny, and luxurious.

Thick spaghetti-like pasta served with lobster. Tossed in a spicy, herbal sauce with premium fish sauce. Savory with a spicy kick.

A salad featuring grilled chicory and creamy burrata cheese. Dressed with tangy lemon and sweet sundried tomatoes. A mix of bitter, creamy, and tart flavors.

A cold soup made from spring onions. Garnished with fresh vegetables and Middle Eastern spices. Refreshing and light.

Fresh heirloom tomatoes served with a cold tomato soup base. Topped with anchovies, cured ham, and egg. Savory, fresh, and complex.

Peppery rocket leaves paired with sweet pear and salty Parmesan cheese. Dressed with a luxurious truffle vinaigrette. Fresh with deep earthy notes.

Tender white asparagus topped with caviar. Served with Spanish cheese, saffron, and cured ham. A delicate and elegant appetizer.

Slow-cooked carrots served with warm cheese. Topped with crunchy nuts and tangy vinegar. Sweet, earthy, and creamy.

Smoked maitake mushrooms served with a citrus butter sauce. Enhanced with herbs and smoked oil. Earthy, buttery, and aromatic.

Creamy Italian rice dish flavored with black truffles. Enriched with cream and cheese. Rich, earthy, and decadent.

A large rack of lamb roasted whole for sharing. Served with root vegetables and cheese. Juicy, tender meat suitable for a group.

A massive premium wagyu steak on the bone. Served with rich bone marrow and vegetables. Extremely tender and flavorful beef for sharing.

A serving of premium caviar with classic accompaniments. Served with cream, onions, and toast points. Salty and luxurious.

Caviar paired with smoked creamy cheese. Garnished with herbs and anchovy. A rich combination of smoky, salty, and creamy flavors.

Baked potato and leek dish with cream and cheese. Rich and comforting side.

A simple salad of mixed greens. Fresh and light.

Creamy mashed potatoes. Smooth and buttery.

Fresh asparagus spears grilled lightly. Tender with a slight char.

Thick-cut fried potato chips. Crispy and salty.

A savory cocktail inspired by the spicy Thai pork salad. Features vodka, herbs, roasted rice, and ham garnish. Unique, spicy, and aromatic.

A cocktail mimicking the flavors of the traditional Thai leaf-wrapped snack. Rum base with betel leaf, coconut, and ginger. Sweet, savory, and herbal.

A bold cocktail based on a spicy Southern Thai fish curry. Mezcal base with curry spices and fish sauce. Intense, smoky, and spicy.

A green curry inspired cocktail. Rum mixed with green curry spices, basil, and creamy nut milk. Spicy, creamy, and aromatic.

A cocktail based on Isan-style herbal curry. Vodka infused with dill and lime leaves. Herbal, fresh, and slightly spicy.

A savory cocktail replicating papaya salad with fermented fish. Vodka with garlic, tomato, and fish sauce notes. Funky, sour, and spicy.

The famous spicy prawn soup reimagined as a cocktail. Gin base with prawn essence, lemongrass, and galangal. Savory, sour, and spicy.

A dessert cocktail inspired by Mango Sticky Rice. Rum with sweet mango, coconut oil, and nut milk. Sweet, creamy, and fruity.