Presenting an exciting and alternative slant to existing dishes – Menu Degustation – Tasting Menus of New Asia Cuisine consists of a wide collection of New Asian recipes, to be served as a tasting menu. The recipes are presented in serving order, starting from appetisers and intermezzos to main courses and desserts. It ranges from a sample 5-course to 12-course dinner menu. This way, different dishes can be selected and prepared as a menu degustation for a complete gastronomical experience.

Inspired by Japanese Kaiseki-ryori cuisine, author and chef, Anderson Ho believes in a simple approach, using the freshest produce to create complex tastes, textures and colours. Based in Singapore, Anderson - best known for his New Asian approach to food which marries Eastern and Western cooking techniques and interplays diverse ingredients - had travelled extensively for competitions and events overseas and had taken the opportunity to exchange ideas with foreign chefs and to experience the wide range of cuisines of the places that he visited.

Always eager to offer an alternative slant to existing dishes, he has a penchant for reinterpreting recipes in order to present unlikely yet compatible inter-marriages of Eastern and Western ingredients.

A sample 6-course dinner menu includes:

• Cauliflower Espuma with Sevruga Cavia
• Salad of Sweet Water Marron with Honey Tomato, Mesclun Salad and Japanese Whitebait Crisp "Tatami Iwashi"
• Green Pea Cappuccino with Green Tea Sorbet
• Braised Lamb Shank with Parsnip "Bone" Chanterelle Mushrooms and La Ratte Potato
• Earl Grey Tea Ice Cream with Churros