• Type of cuisine: Thai and Japanese
• What’s included: Saturday brunch with soft drinks and optional pool access, or selected house beverages
• Brunch served from 1 p.m. to 4 p.m.

Menu 1

• Live cooking station 1: beef tenderloin (Brazil) | calamari U-10 | hammour fillet (frozen) | chicken thigh | prawns 16/20 (tail on frozen)
• Live cooking station 2: beef (Brazil) | chicken thigh | prawns 16/20 (tail on frozen) | steam rice (basmati rice) | udon noodles | Chinese egg noodles | pad Thai noodles | carrots | white cabbage | beansprout | bottom mushroom | shitake mushroom (dried) | baby corn | broccoli | cauliflower | capsicum 3 colors | red onion | green chili | snow pea | spring onion | fresh egg (whole)
• Hot lamp 1: tuna spring roll with sweet chili sauce)
• Hot lamp 2: roasted salmon whole with lemon garlic batter sauce
• Chef’s selection of sashimi on ice glass box: wasabi | pickle ginger | sushi soya
• Selection of sushi and maki rolls: maki rolls | nigiri
• Salad station: mango papaya salad | kimchi salad | Hiyayakko | tuna tataki | Cesar salad | Greek salad | tuna salad | mix seaweed | white onion | mix lettuce | Iceberg lettuce | cherry tomato | cucumber | cumquat | black olives green olives | sweet corn kernels | lemon wedges
• Salad dressing: balsamic vinaigrette | apple | Thousand Island | olive oil and vinegar
• Shaffing dish: chicken nuggets | seafood gyoza | chicken dumpling | pizza chicken | potato croquettes with mayonnaise, tomato ketchup, sweet chili sauce, Gyoza sauce
• Miso soup
• Bread station: breadbasket display | Arabic bread white and brown | soft roll bread | French baguette | kraft corn loaf | kraft corn baguette | focaccia | white loaf | mini oat roll | stromboli
• Selection of cold cuts and cheese: mild cheddar cheese | Edam cheese | Gorgonzola cheese | turkey ham | chicken mortadella beef pepperoni
• Selection of dessert: fruit slice | fruit cake | chocolate cake | raspberry cake | jelly cake | marble cake | Cream Brulee | fruit yogurt | banana fritters | fruit salad

Menu 2

• Live cooking station 1: beef tenderloin (Brazil) | calamari U-10 | hammour fillet (frozen) | chicken thigh | prawns 16/20 (tail on frozen)
• Live cooking station 2: beef (Brazil) | chicken thigh | prawns 16/20 (tail on frozen) | steam rice (basmati rice) | udon noodles | Chinese egg noodles | pad Thai noodles | carrots | white cabbage | beansprout | bottom mushroom | shitake mushroom (dried) | baby corn | broccoli | cauliflower | capsicum 3 colors | red onion | green chili | snow pea | spring onion | fresh egg (whole)
• Hot lamp 1: mix vegetable tempura with sweet chili sauce and tempura sauce
• Hot lamp 2: roasted boneless lamb leg with pepper sauce
• Chef’s selection of sashimi on ice glass box: wasabi | pickle ginger | sushi soya
• Selection of sushi and maki rolls: maki rolls | nigiri
• Salad station: glass noodles salad with chicken | kimchi salad | Hiyayakko | seafood salad | Cesar salad | Greek salad | tuna salad | mix seaweed | white onion | mix lettuce | Iceberg lettuce | cherry tomato | cucumber | cumquat | black olives | green olives | sweet corn kernels | lemon wedges
• Salad dressing: balsamic vinaigrette | apple | Thousand Island | olive oil and vinegar
• Shaffing dish: vegetable spring roll | seafood gyoza | chicken dumpling | pizza Hawaiian | edamame with garlic chili, sweet chili sauce, Gyosa sauce
• Tom yum soup
• Bread station: breadbasket display | Arabic bread white and brown | soft roll bread | French baguette | kraft corn loaf | kraft corn baguette | focaccia | white loaf | mini oat roll | stromboli
• Selection of cold cuts and cheese: mild cheddar cheese | Edam cheese | Gorgonzola cheese | turkey ham | chicken mortadella beef pepperoni
• Selection of dessert: fruit slice | fruit cake | chocolate cake | raspberry cake | jelly cake | marble cake | Cream Brulee | fruit yogurt | banana fritters | fruit salad