Easter at KU DÉ TA
PUBLISHED March 25th, 2014 01:53 pm | UPDATED May 9th, 2018 03:13 am
Over the long Easter Weekend, spend your day with a sumptuous meal from the kitchen of KU DÉ TA Restaurant where Executive Chef Frederic Faucheux prepares his recently launched Modern Asian brunch dishes.
The brunch features an assortment of the freshest seafood such as Oysters topped with ikura, konbu jelly and apple, and chunks of Salmon Sashimi and Tuna Tataki. One of the stars of the brunch is Chef Frederic’s new recipe Prawn Salad with Glass Noodles, a refreshing dish that brings out a good balance of citrusy and salty flavours. Then guests can select from our list of appetising main dishes such as the Asian Omelette with tuna, Ramen with bacon bits and sunny side up, and the fan favourite Laksa. The selection of main courses are a result of combining the use of typical breakfast ingredients inspired from the Japanese culture and tweaked with a Modern Asian take.
For this weekend only, the dessert table is decorated with Easter-themed sweets like Raisin Hot Cross Buns, pretty pastel coloured Easter Egg Cookies and multi-coloured Chocolate Easter Eggs, and the must-try Coconut Angel Food Cake with layers of coconut sponge and yuzu curd.
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