Avenue 87 serves a Modern Asian cuisine of well-known dishes transformed by the memories, travels, and professional discourse of the two chefs. Many components are prepared from scratch. The local and the artisanal are celebrated, and old and new methods explored and often combined. The results are nostalgic yet contemporary; and always comforting.

The dinner tasting menu, inspired by foods that Glen and Alex loved growing up, comprises either the five or seven courses, with the beverage pairing option specially curated by our team. Glen and Alex recommend the 7-course tasting menu for an immersive gastronomic experience.

LUNCH

3 COURSE 58++

CHEF'S SELECTION 72++

Leave it to our chef to curate a 5 course menu

BREAD

served with shio kombu butter

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BLUE FIN TUNA

taramasalata | mentaiko | watercress

CAULIFLOWER

textures of cauliflower | miso

FOIE GRAS

green Sichuan peppercorn | pear | onion

*SUPPLEMENT – 8++ / 19++

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DUCK LEG

aged-duck leg | house made sambal | brined baby kai lan

BEEF CHEEK

baby cos lettuce | Hong Spices Black kampot | pickled pearl onions

LOBSTER

Thai rendang | nasu | coconut

*SUPPLEMENT – 19++ / 32++

–

NESLO – MISU

nespresso | milo | mascarpone cheese

BANDUNG

rose | lychee | evaporated milk

DINNER

JOURNEY: 125++

with Beverage Pairing 226++

SNACKS
tofu | kueh pie tie | pork jelly

FOIE GRAS
Chinese celery | confit tomato | mandarin orange

DUCK
Sichuan salted vegetables | savoy cabbage | tom berries

BARRAMUNDI
crab roe | ikura | baijiu

DUROC PORK
Vietnamese rice cracker | bkt congee | Nanyang soy sauce

TOAST
kaya | pandan | coconut

SWEETS

*supplements – 28++ / 38++

AGED YAMAGUCHI WAGYU
koji | Taiwanese claypot rice | wild mushrooms

EXPERIENCE: 168++

with Beverage Pairing 312++

SNACKS
tofu | kueh pie tie | pork jelly | laksa | bread & butter

FOIE GRAS
chinese celery | confit tomato | mandarin orange

DUCK
Sichuan salted vegetables | savoy cabbage | tom berries

FROG LEGS
Thai green curry | lemongrass | thai basil

TOOTHFISH
crab roe | ikura | bajjiu