The Crisp Air Roll reinvents Chef Edward’s signature appetiser through the spices and aromatics of otah, a grilled fish cake popular across Southeast Asia.

The Bak Kut Teh Inspired Buddha Jumps Over the Wall presents Chef Edward’s interpretation of the classic delicacy, inspired by Singapore’s bak kut teh traditions.

Bringing together the familiar flavours of Singapore’s Hainanese chicken rice with inspiration from Chef’s travels to Shunde in Guangdong, China, a region renowned for its raw fish dishes.

Inspired by Yellow Wine Chicken (黄酒鸡), the dish features crab claw and Inaniwa udon in a rich chicken broth infused with dang gui, ginger and Hakka yellow wine for a delicate aromatic sweetness and warmth.

Chef Edward looks to his own Hakka roots when creating this signature dish. Shredded Hakka salted chicken takes centrestage, forming the foundation of a savoury “lo hei” - the chinese tradition of tossing to good fortune.

Air-dried for more than 2 days and gently heated at 40°C to achieve a delicately crisp skin, Chef Edward's signature smoked duck is a crowd-pleaser. It is complemented by an aromatic Buddha Fig Root sauce for added depth and fragrance.

Winner of the 2025 Annual Dish Award at the Black Pearl Restaurant Guide Ceremony, this creation is flash-fried à la minute to perfection, its skin rendered crisp while the flesh remains tender.