A coming together of two different cultures in a shared symbol of the rooster.

The Gallic rooster, an emblem of France and the ubiquitous folk art rooster found in standard Chinese ceramic bowl in Asia.

Akin to the rooster symbolism, shades of similairties can be found in the cuisines of these two menus. In spite of the fact that one is distinctively French and the other characteristically Chinese.

Born and raised in Sabah, Malaysia, the head of Racines' Chinese culinary brigade sparked an interest in gastronomy at the young age of seven as he watched his father cook up a storm for familial celebrations. With influence from his hometown, he takes diners on a culinary journey by injecting fresh new elements to De-Light satisfy their ever-changing palates. ( V ) Vegetarian Chef Jean-Charles Chef Andrew Chong ( N ) Contains Nuts A recipient of the prestigious Chevalier de l'Ordre du Merite Agricole award, Chef Jean-Charles draws Guests with food allergies or special dietary inspiration from his family, his childhood and his roots. requirements, please inform our ambassadors of your French His journey in gastronomy started in the kitchens run Chinese dining requests at Racines. by his father, which provided him with a greater sense All prices are in Singapore dollars and subject to a of appreciation forPLEASE fresh ingredients and a profound CLICK THE TABS service charge and GST. respect for produce. TO VIEW THE MENUS

A coming together of two different cultures in a shared symbol of the rooster.

The Gallic rooster, an emblem of France and the ubiquitous folk art rooster found in standard Chinese ceramic bowl in Asia.

Akin to the rooster symbolism, shades of similairties can be found in the cuisines of these two menus. In spite of the fact that one is distinctively French and the other characteristically Chinese.

( V ) Vegetarian ( N ) Contains Nuts Guests with food allergies or special dietary requirements, please inform our ambassadors of your dining requests at Racines.

All prices are in Singapore dollars and subject to a service charge and GST

Born and raised in Sabah, Malaysia, the head of Racines' Chinese culinary brigade sparked an interest in gastronomy at the young age of seven as he watched his father cook up a storm for familial celebrations. With influence from his hometown, he takes diners on a culinary journey by injecting fresh new elements to De-Light satisfy their ever-changing palates. ( V ) Vegetarian Chef Jean-Charles Chef Andrew Chong ( N ) Contains Nuts A recipient of the prestigious Chevalier de l'Ordre du Merite Agricole award, Chef Jean-Charles draws Guests with food allergies or special dietary inspiration from his family, his childhood and his roots. requirements, please inform our ambassadors of your French His journey in gastronomy started in the kitchens run Chinese dining requests at Racines. by his father, which provided him with a greater sense All prices are in Singapore dollars and subject to a of appreciation for fresh ingredients and a profound service charge and GST. respect for produce. A coming together of two different cultures in a shared symbol of the rooster.

The Gallic rooster, an emblem of France and the ubiquitous folk art rooster found in standard Chinese ceramic bowl in Asia.

Akin to the rooster symbolism, shades of similairties can be found in the cuisines of these two menus. In spite of the fact that one is distinctively French and the other characteristically Chinese.

2-Course : $30++ | 3-Course : $38++

SELECT ONE Born and raised in Sabah, Malaysia, the head of Racines' Chinese culinary brigade sparked an interest in gastronomy at the young age of seven as he watched his father cook up a storm for familial celebrations. With influence from his hometown, he takes diners on a culinary journey by injecting fresh new elements to De-Light satisfy their ever-changing palates. FRENCH APPETIZER CHINESE APPETIZER ( V ) Vegetarian Chef Jean-Charles Chef Andrew Chong ( N ) Contains Nuts A recipient of the prestigious Chevalier de l'Ordre du Merite Agricole award, Chef Jean-Charles draws Citrus-pickled Watermelon Organic Salad ( V ) Guests with food allergies or special dietary inspiration from his family, his childhood and his roots. requirements, please inform our ambassadors of your French His journey in gastronomy started in the kitchens run Chinese with Cucumber, Rosemary Feta Cream, with Pickled Chinese Pears, Edamame Beans dining requests at Racines. by his father, which provided him with a greater sense Smoked Haddock and Caviar and Roasted Sesame Dressing All prices are in Singapore dollars and subject to a of appreciation for fresh ingredients and a profound service charge and GST. respect for produce. Duck Liver Pâté Boiled Seafood Treasures with Toast and Fig Marmalade with Conpoy

FRENCH MAIN COURSE CHINESE MAIN COURSE

8-Hour Chargrilled Australian Braised Huaiyang Pork Meatball Beef Hanging Tender (Additional $10++) Stuffed with Salted Egg with Glazed Seasonal Vegetables, and Stewed White Cabbage Truffle Mashed Potatoes and Bordelaise Sauce

Premium Seafood Ragout Pasta Fried Ee-fu Noodles ( V ) Infused with Saffron, with Black Olives, Grated Smoked Cheese and Parsley Chinese Mushrooms and Beancurd A coming together of two different cultures in a shared symbol of the rooster.

The Gallic rooster, an emblem of France and the ubiquitous folk art rooster found in standard Chinese ceramic bowl in Asia. DESSERT Akin to the rooster symbolism, shades of similairties can be found in the cuisines of these two menus. In spite of the fact that Fluffy Nespresso Sponge ( N ) Baked Peanut Financier ( N ) one is distinctively French and the other with Chestnut Mousse, Coffee Soil with Jasmine Tea Ganache characteristically Chinese. and Vanilla Ice Cream and Rice Croustillant

Born and raised in Sabah, Malaysia, the head of Racines' Chinese culinary brigade sparked an interest in gastronomy at the young age of seven as he watched his father cook up a storm for familial celebrations. With influence from his hometown, he takes diners on a culinary journey by injecting fresh new elements to De-Light satisfy their ever-changing palates. ( V ) Vegetarian Chef Jean-Charles Chef Andrew Chong ( N ) Contains Nuts A recipient of the prestigious Chevalier de l'Ordre du Merite Agricole award, Chef Jean-Charles draws Guests with food allergies or special dietary inspiration from his family, his childhood and his roots. requirements, please inform our ambassadors of your French His journey in gastronomy started in the kitchens run Chinese dining requests at Racines. by his father, which provided him with a greater sense All prices are in Singapore dollars and subject to a of appreciation for fresh ingredients and a profound service charge and GST. respect for produce. 3-Course : $58++ | 4-Course : $68++

SELECT ONE

FRENCH APPETIZER CHINESE APPETIZER

Foie Gras Terrine Mesclun Salad ( V ) with Crispy Farmer’s Bread with Crispy Eggplant, Organic Corn and Pickled Cherries and Yuzu Dressing

FRENCH SOUP CHINESE SOUP

Classic Lobster Bisque Tomato Soup ( V ) with Ravioli, Micro Cress with Vegetarian Dumplings and Trout Roe

FRENCH MAIN COURSE CHINESE MAIN COURSE

Yellow Chicken Breast Baked Tamari Butter Cod Fillet with Glazed Seasonal Vegetables, with Glazed Broccolini, Crispy Lotus Chips, Truffle Mashed Potatoes and Bordelaise Sauce Smoked Caviar and Bonito Emulsion

Mapo Tofu ( V ) with Steamed Jasmine Rice

DESSERT

Fluffy Nespresso Sponge ( N ) Baked Peanut Financier ( N ) with Chestnut Mousse, Coffee Soil with Jasmine Tea Ganache and Vanilla Ice Cream and Rice Croustillant ENTRÉES

Pan-seared Foie Gras | $22 with Caramelized Fig and Duck Rillettes on Chargrilled Sourdough with Sour Cherry Port Jus

French-style Locally Farmed Frog Legs | $22 sautéed with Parsley Butter, Wild Mushroom Fricassée and French Pink Garlic Confit

Classic Lobster Bisque | $22 with Ravioli, Micro Cress and Trout Roe

Organic Salad ( V ) | $16 with Pickled Chinese Pear, Edamame Beans and Roasted Sesame Dressing

Szechuan-style Locally Farmed Frog Legs | $22 Wok-tossed with Leeks, Dried Chilli, Sliced Garlic and Chinese Wine

Deep-fried Eggplant ( V ) | $16 Coated in Flaxseed Batter with Curried Aioli

Jerusalem Artichoke Velouté ( V ) | $22 with Steamed Tofu, Vegetarian Dumplings and Black Garlic MAIN COURSE

Red Wine infused Slow-cooked Australian Wagyu Beef Cheek | $42 with Truffled Mashed Potatoes and Confit Sweet Onion

Barramundi | $34 with Sautéed Japanese Artichoke, Kohlrabi Mousseline, Caramelized Beetroot and Carrot Emulsion

Pan-seared Confit Duck Leg | $34 with Green Peas, Glazed Artichoke Ragout, Beurre Noisette and Natural Jus

Singapore-style Stewed Hokkien Noodles | $32 with Seasonal Seafood, Roasted Pork, Homemade Sambal and Fresh Calamansi

Baked Tamari Butter Cod Fillet | $40 with Glazed Broccolini, Crispy Lotus Chips, Smoked Caviar and Bonito Emulsion

Seafood Laksa | $38 with Coconut Broth, Pan-seared Hokkaido Scallops, Fried Rock Lobster and Onsen Tamago

Braised Chinese Tofu ( V ) | $22 with Beancurd Skin, Seasoned Buckwheat, Sesame, Broccolini and Crispy Quinoa

Traditional Singapore Hainanese Slow-cooked Capon Chicken | 22 with Condiments, Pickled Vegetables and Cabbage Bouillon MAIN COURSE

Truffle Fried Rice ( V ) | $18 with Chinese Olives and Pine Nuts

Crab Meat Fried Rice | $18 with Egg

SIDES

Wok-fried Broccoli | $10 with Garlic and Chinese Wine

French Fries | $10

DESSERTS Valrhona Chocolate Fondant Cake | $16 with Tahitian Vanilla Ice Cream

Baked Light Soufflé | $18 with Cointreau and Red Bean Ice Cream

Sticky Rice Pudding | $14 with Sliced Thai Honey Mango and Coconut Sorbet

Raspberry Sorbet | $14 with Seasonal Mixed Berry Compote

Selection of Ice Cream | $6 per scoop Chocolate, Vanilla, Strawberry, Pistachio, Green Tea, Red Bean

Selection of Sorbet | $6 per scoop Raspberry, Lychee, Coconut $78++ serves 2 with Choice of Nespresso Coffee or TWG Tea

Green tea Adzuki Bean Cake

Macarons ( N )

Pralines ( N )

Vanilla Panna Cotta with Berry Compote

Scones with Cream and Jam

Jivara Raspberry Tart

Peanut Butter Financier

Truffle Egg Mayo Sandwich

Oven-baked Chicken Sandwich

Camembert Cheese on Waffle Croissant

House-cured Salmon Tartare on Buckwheat Blinis

Marinated Crab-Meat Salad Tartlet