TUESDAY

8.30am Briefing
8:45am MEP
12.00pm Lunch
1.00pm MEP
3.00pm Clean up
3.30pm Briefing

Course Menu MEP Chef in Charge

Amuse Watermelon Bulgogi, watermelon Watermelon meat Jon
Bouche rind kimchi, ssamjang paste, bulgogi Rind kimchi Jon/Fernando
glaze
Bread Fruit sourdough Fruit sourdough Eason
Charcoal soft roll Herbed cheese spread Eason
Herbed Cheese Spread
1st Appetizer Strawberry gazpacho, strawberry & Gazpacho (macerate) Issac
piquillo pepper salad, seared
strawberry
2nd Appetizer Lentil salad, liver parfait cherries, Liver parfait Pricilla/Fernando
chamomile sherry vinegar jelly, Pickled cherries Issac
pickled cherries, toasted hazelnut, Jelly Issac
hazelnut nougatine, cherry White chicken stock* Priscilla
vinaigrette Toaste Hazelnuts Issac/Priscilla
Main Course Braised beef short ribs, sweet & Crispy beef (marinate) Michelle
sour glaze, crispy beef and shallot Cauliflower crème Yash
salad, gremolata chip, cauliflower anglaise
crème anglaise Beef Stock* (reduce) Yash
Pre-Dessert Passionfruit souffle Souffle base Yash
Dessert Coffee mousse, edible earth, Coffee mousse Joey
meringue mushrooms, hazelnut Hazelnut gelato Joey
gelato, chocolate tuile Edible earth Michelle
Petit 3 Salted caramel in edible wrapper Edible wrapper (1ST Joey
Aerated Chocolate THING U DO)
Passionfruit marshmallow with Salted caramel Michelle
bacon dust Aerated chocolate Eason/Priscilla
Bacon dust Eason/Fernando
 WEDNESDAY
PLEASE HAVE LUNCH BEFORE COMING IN :D

1 PORTION OF EACH BY 6PM PLS

1:00pm Briefing
1.10pm MEP
5.00pm Break
5.45pm FIRE 1 PAX FOR BRIEFING
6.00pm Briefing
6.30pm Set up stations for service
7.00pm Service
9.30pm Briefing

Course Menu MEP Chef in Charge

Amuse Watermelon Bulgogi, watermelon Ssamjang paste Jon
Bouche rind kimchi, ssamjang paste, bulgogi Bulgogi glaze Jon
glaze Grill Watermelon Jon
Refresh lettuce Fernando
Bread Fruit sourdough Fruit sourdough (bake) Eason
Charcoal soft roll Charcoal soft roll Eason
Herbed Cheese Spread Spread (cut) Eason
1st Appetizer Strawberry gazpacho, strawberry & Gazpacho (blend) Issac
piquillo pepper salad, seared Strawberry and pepper Priscilla
strawberry salad
Seared strawberry Fernando
nd
2 Appetizer Lentil salad, liver parfait cherries, Liver parfait cherries Pricilla
chamomile sherry vinegar jelly, (glaze and finish)
pickled cherries, toasted hazelnut, Hazelnut nougatine Issac
hazelnut nougatine, cherry Cherry vinaigrette Priscilla
vinaigrette Lentil Salad Fernando
Main Course Braised beef short ribs, sweet & Crispy beef (fry) Michelle
sour glaze, crispy beef and shallot Cauliflower crème Yash
salad, gremolata chip, cauliflower anglaise (warm)
crème anglaise Sweet and sour glaze Yash
Crispy beef and shallot Michelle
salad
Gremolata chip Yash/Fernando
Pre-Dessert Passionfruit souffle Souffle egg white + Joey
sugar
Dessert Coffee mousse, edible earth, Meringue mushrooms Michelle
meringue mushrooms, hazelnut Chocolate tuile Joey
gelato, chocolate tuile Quenelle gelato Joey
 Petit 3 Salted caramel in edible wrapper Passionfruit Joey
Aerated Chocolate marshmallow
Passionfruit marshmallow with Bacon dust (make into Eason
bacon dust powder)

DURING SERVICE

Course Menu Plating Chef in Charge

Amuse Watermelon Bulgogi, watermelon Pre plate 5 mins before Jon
Bouche rind kimchi, ssamjang paste, bulgogi service
glaze
Bread Fruit sourdough Fruit sourdough (cut) Eason & Fernando
Charcoal soft roll Charcoal soft roll
Herbed Cheese Spread Spread – plated before
1st Appetizer Strawberry gazpacho, strawberry & Salad and seared Priscilla
piquillo pepper salad, seared strawberry placed in
strawberry advanced
2nd Appetizer Lentil salad, liver parfait cherries, Pre plate salad with Issac
chamomile sherry vinegar jelly, garnishing.
pickled cherries, toasted hazelnut, Put parfait cherry just
hazelnut nougatine, cherry before serving.
vinaigrette
Main Course Braised beef short ribs, sweet & Michelle
sour glaze, crispy beef and shallot Yash
salad, gremolata chip, cauliflower Jon
crème anglaise Issac
Pre-Dessert Passionfruit souffle Prepare when amuse is Joey
being served
Dessert Coffee mousse, edible earth, Assemble edible earth Joey
meringue mushrooms, hazelnut and mousse into glasses
gelato, chocolate tuile before service.
When fire, just garnish
with gelato, mushroom
& tuile
Petit 3 Salted caramel in edible wrapper All plated before service Joey
Aerated Chocolate on small black plate
Passionfruit marshmallow with
bacon dust