Longtail

A comprehensive tasting menu designed for two people to share. Includes a selection of bread, appetizers, a rice or pasta dish, a main course, and dessert. Offers a variety of flavors showcasing the chef's fusion cuisine.

Fresh sea urchin served on top of crispy rice crackers with nori seaweed. Seasoned with citrusy ponzu sauce and aromatic shiso leaf. A bite-sized snack offering a mix of creamy and crunchy textures.

Dumplings filled with creamy ricotta cheese and savory dry-cured fish. Accompanied by pickled daikon radish for a tangy crunch. A fusion snack blending Italian cheese with Asian dumpling wrappers.

Duck leg slow-cooked in fat until tender, seasoned with aromatic five-spice powder. Served with taro and a herbaceous lovage mayonnaise. Rich and savory bites.

Toasted bread topped with sweet figs and creamy ricotta cheese. Drizzled with a port wine reduction and garnished with lemon balm. A sweet and savory appetizer.

Raw fish chopped and seasoned with spicy chili crunch and zesty finger lime. Served with cilantro and crispy rice crackers. A fresh dish with a spicy kick.

Tender grilled squid served alongside a refreshing papaya salad and sweet watermelon. A light dish balancing smoky, sour, and sweet flavors.

Deep-fried soft shell crab coated in a rich salted egg yolk sauce. Aromatic curry leaves add fragrance. Crispy texture with a savory, umami-packed flavor.

Mini burgers featuring shrimp patties. Topped with tangy pickled onions, spicy sriracha sauce, and fresh arugula. A fun and flavorful finger food.

Tender ox tongue served in a fluffy steamed bun (gua bao). Garnished with spicy scallions and crushed peanuts. A modern take on a classic Taiwanese snack.

Roasted pork belly with a crispy skin and tender meat. Glazed with a sweet and savory Taiwanese barbecue sauce and served with corn. A rich and hearty main dish.

Fresh grouper fillet served with crisp snap peas and wild greens. A lighter main course highlighting the natural flavor of the fish.

Pasta tossed with premium XO sauce (spicy seafood sauce) and shrimp roe, topped with tender abalone. A luxurious seafood noodle dish with deep umami flavors.

Pan-seared duck breast served with a smooth scallion purée. Seasoned with green Sichuan peppercorns for a unique numbing citrus aroma. Tender meat with sophisticated seasoning.

Beef short ribs cooked until tender, flavored with fermented black soybeans. Accompanied by pickled mustard greens to cut through the richness. Deeply savory and tender.

French toast flavored with Kaya (coconut jam), served with soy caramel sauce and coffee ice cream. A sweet dessert with Southeast Asian influences.

Ice cream made from red dates, paired with whiskey-infused longan fruit and a small almond cake (financier). A dessert combining traditional Asian ingredients with Western pastry techniques.