THE MENU

Tease will be a mixed bag of surprises that will leave one intrigued; one may not know what’s going to be on the menu on the next visit – but will be assured an experiential dining soirée with great comfort food, exquisite ambience and heartwarming moments with their loved ones.

MEALS

PETIT TEASERS
TEASE BREAD & BUTTER   |   48
Thyme Brioche and Squash Blossom Focaccia with Genmaicha Butter and Lard Butter

SICHUAN PEPPER CRISPY CHICKEN SKIN   |   48

STARTERS

WARM SNOW PEA SOUP  |   35

Sweet and Sour Coconut Foam, Spiced Homemade Oil, Lightly Poached Apples and Green Peas

TOM YUM   |   35
Clear Broth flavoured with a medley of Mixed Herbs and Spices, served with Cod Fish, Tiger Prawns, Mushrooms and Cherry Tomatoes

THAI CHOP CHOP SALAD   |  70
Roasted Marinated Chicken with Garlic Mix, White Wine and Fish Sauce, paired with Peanut Dressing, an array of fresh Vegetables and Fresh Herbs

FUNKY ASIAN PRAWN VERMICILLI SALAD   |   80
Cold Vermicilli and Romaine Strips Tossed in a Spicy Asian Dressing, Tiger Prawns, Cherry Tomatoes, Shallots, Mini Leaf, Thai Basil and Roasted Almonds

COMMUNAL PLEASURES

HAINANESE CHICKEN RICE ROLL   |   78
Poached chicken and fragrant rice, rolled with cucumber ribbons and Vietnamese rice paper served with home-made chicken rice chilli, sesame soy sauce and spring onion-ginger dip

LAO GAN MA BLUE MUSSELS   |   90
Stir Fry of Succulent Blue Mussels with Shallots, served with Sauce made of White Wine, Huadiao and Lao Gan Ma

SLICED “NUTS” PORK COLLAR   |   80
Grilled Pork Collar marinated in a mix of Coconut Milk, Asian Spices, Seafood Sauce, topped with Crush Cashew Nuts, accompanied with a mix Fruit and Vegetable Salad

BEIJING RAVIOLI   |   98
Fresh Prawns, Lime Zest, Spring Onions and Cream wrapped in Dumpling Skin, drizzled with Fragrant Browned Butter of Sichuan Pepper

THE TOFU BLOOMS   |   70
Japanese Cold Tofu nestled on freshly-blended Century Egg Sauce laced with Salted Egg Yolk, Crispy Lotus Root Slivers and Tobiko

HOUSE TRUFFLES FRIES   |   78

FULFILLING

PAMPUNG BEEF RENDANG  |   138
Premium Beef slow-braised in an heirloom Rendang recipe, accompanied with Butterfly Pea Coconut Rice, garnished with grated Coconut fried with a Medley of Aromatic Spices

GREEN CURRY SEABASS   |   138
Freshly made Curry Paste, Fillet of Seabass, accompanied by locally farmed Cauliflowers, Mushrooms, Asparagus, Barley, Black Rice and Couscouss

ASSAM SNAPPER   |   118
Fillet of Red Snapper paired with a Freshly made Assam Sauce, accompanied with Herbed Rice and Cucumber Salad

CURRY OF LAMB   |   118
A blend of aromatics and spices, Chick peas, paired with Thyme Brioche

BLACK TRUFFLE RISOTTO   |   88
Arborio Rice cooked in homemade Vegetable Stock, sauted with Truffle Sauce, garnished with Crispy Slices of Ginger Baked Oyster Mushrooms and Parmesan Cheese

GRANDPA’S FRIED CHICKEN & GRANDMA’S NOODLES   |   88
Crispy 13-Spice Fried Chicken Thigh, accompanied by Noodles tossed in Fried Shallot & Light Soy

TRADITIONAL PERANAKAN LAKSA   |   98
Quintessential Laksa served with Fresh Prawns, Quail Eggs, Chicken Thigh and Fish Paste, simmered in a signature rich Coconut Laksa Broth

 

THE SWEETEST TEASE

TEASE CHOCOLATE CAKE   |   70 
Devilish Decadent Chocolate Cake with 72% Bittersweet Dark Chocolate Ganache and Guanaja Dark Chocolate Shards, accompanied with a Home-made Salted Caramel Sauce, Pink Himalayan Sea Salt and a scoop of Young Coconut Sorbet

DURIAN DOME   |   65 
Base of Genoise Sponge, topped with White Chocolate Mousse and Fresh Durian Paste, enveloped within a White Chocolate Crust and a Pristine Mirror Glace

THE PEKING OPERA   |   65
Vanilla Chantilly Cream with an insert of Raspberry Cremeux & Passionfruit Curd, enveloped within a Pristine Mirror Glace, sitting upon a bed of Peanut Joconde & Sable Breton Base, accompanied with Dark Chocolate Ornaments

TIPSY CHESTNUT   |   70
Mousse of Pure Chestnut Puree & Praline, accompanied with Chestnut Gel and Caramelized Chestnut bits, Topped with a scoop of Rum & Cinnamon Ice Cream

CREME DE MOUTAI   |   75 
An Ice Cream Concoction of Caramelised Cream and Moutai, paired with a Black Sesame Praline Crisp and Caramelised Meringue Shards

SEASONAL & EXPERIMENTAL   |   75

A SCOOP OF CONTRASTING CONCOCTIONS    |   
Young Coconut & Pandan (Dairy Free)   |  35

 

*Ice Cream is not available for takeout

DRINKS

ARTISANAL TEA BLENDS

VANILLA BOURBON   |   25
Red Tea from South Africa blended with Sweet Vanilla. This theine-free tea can be served warm or iced at any time of the day

ETERNAL SUMMER   |   25
A fragrant South Africa Red Tea embellished with notes of Sweet Summer Rose Blossoms accented with Raw Berries, with a lingering aftertaste reminiscent of Ripe Tuscan Peaches

SILVER MOON   |   25
A blend of Green Tea accented with a grand Berry & Vanilla Bouquet. Refined with just a hint of spices

MILK OOLONG   |   25
Lightly fermented and highly aromatic, this tea offers a delicate aroma that is both toasty & milky

**All hot teas come with one complimentary refill

HAND CRAFTED COFFEE

ESPRESSO   |   25

ESPRESSO MACCHIATO   |   25

LONG BLACK   |   25

FLAT WHITE   |   30

CAPPUCCINO   |   30

CAFÉ LATTE  |   35

CAFÉ MOCHA  |   35

**extra shot of espresso +10

SPECIALTY LATTE

MADAME BUTTERFLY BLUE LEMONGRASS LATTE   |   35

BLACK SESAME LATTE   |   40

ROSE LATTE   |   35

SALTED CARAMEL LATTE (caffeinated)   |   40

HEIRLOOM HOME BREWS

LEMONGRASS & PANDAN   |   30

DRIED LONGAN & RED DATE   |   30

CRAFT BEER

– GREAT LEAP BREWERY –

HONEY MA GOLD ALE   |   34

LITTLE GENERAL IPA   |   34

THE OTHERS

ANTIPODES STILL WATER (1L)   |   85

ANTIPODES SPARKLING WATER (1L)   |   85

COCA COLA   |   18

COCA COLA (LIGHT)   |   18

SPRITE   |   18

GINGER ALE   |   18

WINES

REDS

RAFAEL CAMBRA, SOPLO, |   60/Glass   230/Bottle
Valencia, Spain · 2014

1421, MONTSANT  |    330
Terragona, Spain · 2016

PIKE & JOYCE, RAPIDE PINOT NOIR   |   400
Adelaide Hills, Australia · 2016

TERROIRS, BORDEAUX   |   450
France · 2015

WHITES

VINA ERRAZURIZ, CHARDONNAY SAUVIGNON BLANC |   65/Glass   280/Bottle
Valle De Aconcagua, Chile · 2017

AMANCAY, CHARDONNAY  |    230
Central Valley, Chile · 2017

CAVES YVES CUILLERON LES VIGNES D’A COTE, MARSANNE,  |   390
Rhone Valleey, France · 2016

FRITZ HAAG, BRAUNEBERGER RIESLING KABINETT  |   500
Mosel, Germany · 2016

SPARKLING WINES

SCHWANSEE, ROSE   |   290
Mosel, Germany · N/V

CODORNIU, MEDITERRANIA, BRUT CAVA   |    300
Spain · N/V

1421, MOSCATO D’ASTI   |    290
Cuneo, Italy · 2016