Pan Asian BBQ

Dinner
/
4 courses
/
$ 181.00
/
7 - 12 people

Pan Asian BBQ Menu by Chef Eric Low | Clubvivre

Choose any 8 items

CANAPES

WASABI CRAB

Wasabi crabmeat with avocado and trout caviar pearls

PORK WRAP

Pulled pork wraps on crostini with pickled onions

DUCK BREAST

Smoked duck breast with yuzu chili and lychee pearls

CRISPY MUSHROOMS(V)

Crispy mushrooms with truffle mayo

SIDES

ROSEMARY POTATOES(V)

Rosemary and garlic toast baby potatoes

SWEET CORN(V)

Grilled sweet corn with cajun seasonings and shaved parmesan

MAINS

BEEF LOIN

Slow grilled beef loins with red wine sauce

MARINATED SEABASS

Chermoula marinated seabass with tomato coulis

GOMA SHRIMP

Shrimp and romaine salad with Japanese goma dressing

OKOMOMOYAKI

Japanese savoury pancake with smoked lardons

DESSERT

MANGO BERRIES

Chilled mango puree with summer berries, lychee pearls and vanilla ice cream

GETUK UBI

Selection of steamed tapioca cake, kweh koswee and onde onde

Chef Clubvivre Team's reviews

John Seetoh

I was very impressed with Chef Genevieve's food, she was very punctual, meticulously prepare her food and delivered great flavour and food presentation. The miso glazed beef was absolutely tasty and my wife and I enjoyed it very much. We highly recommend Chef Genevieve for lovers of French cuisine.

Lim Wei Ming

I booked my condo bbq pit for a casual gathering with my family and friends. It was my first time trying a Caribbean BBQ and Chef Hasan's food was very good. I like that set-up was prompt and the service team were independent and meticulous. Looking forward to trying the service again.

Ling Wei Kong

The BBQ was great. Chef Rinat did a fantastic job! The meat was brilliantly done! He brought some great flavour and personal touch from his hometown and we all loved it! All my guest were amazed by the food and asked me for the details! The fruit was cut and presented nicely. I will definitely have Chef Rinat over again when I have the BBQ party next time!

Jan

The dinner was great! Everything went well. Compliments to the dedicated Chef Fabrizio who went to lengths to get 8 ducks to get enough fat to prepare duck confit for my guests. He woke up very early to prepare the ingredients and made sure everyone enjoyed. A very obliging and polite chef who has no airs. We enjoyed our wine and champagne session with him joining us at the end of dinner. He is someone who takes pride in cooking and is very humble when exchanging pointers on different styles of cooking. Truly commendable. On the hindsight, I should have discussed with him and changed the menu(to pasta etc)since the chef was different. To a menu more suited for him to cook.