Perfect for welcoming and farewell parties [Luxurious Premium Plan] 10-course Singaporean cuisine course with 3 hours of all-you-can-drink! Including Bak Kut Teh

Course details

Perfect for welcoming and farewell parties [Luxurious Premium Plan] 10-course Singaporean cuisine course with 3 hours of all-you-can-drink! Including Bak Kut Teh

6000 yen(Tax included)

10items
3persons-

All-you-can-drink available: All-you-can-drink menu♪

A luxurious course that includes 10 items of Singapore's famous cuisine, including chili crab! It's very filling, with everything from seafood to vegetables! Of course, it also comes with the ever-popular appetizers, Bak Kut Teh, and Hainanese chicken rice. It also includes a generous 3 hours of all-you-can-drink.(Draft beer included, of course!) Perfect for welcoming and farewell parties, banquets and other events! All-you-can-drink can also be extended.

Course menu

● Tropical cold salad

● Stir-fried seasonal Asian vegetables over high heat (varies depending on the season, e.g. water spinach, etc.)

●Carrot cake (fried eggs and daikon mochi)

●Asian pickles

●Stir-fried shrimp with black pepper sauce and steamed bread (ka-po)

● Asian Ebisen

Chili Crab

● Bak Kut Teh

●Hainanese chicken rice (Singapore chicken rice)

●Seasonal Asian desserts

All-you-can-drink menu

·beer
・Draft beer/Mango beer/Pineapple beer
·wine
· Glass of wine red / white
·Highball
·Highball
·Cocktail
・Cassis Soda/Cassis Oolong/Cassis Orange/Malibu Pineapple/Mango Peach/Guava Peach/Peach Fizz/Peach Orange/Peach Oolong/Orange Blossom
Shaoxing wine
· Chinese sake
・Anroshu (Rock Sour)
·sour
・Oolong High/Cola High/Ginger High/Lemon Sour/Jasmine Tea High
·Plum wine
・Soda/Rock
·Soft drink
・Oolong tea/Jasmine tea/Cola/Orange juice/Ginger ale/Mango juice/Pineapple juice/Guava juice/Guava soda/Lychee juice/Iced coffee
・Hot soft drinks
・Jasmine tea

Available days for reservation: Monday to Sunday, holidays, days before holidays

Length of stay: 3 hours

Reservation deadline: Until 16:00 on the day of your visit

Confirm availability / make reservation for this course

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2025/03/28 update