Chef Mako's Table

A word about the Experience

Chef Mako’s flair for making the ordinary, extraordinary is his signature style. As Co-Founder of Chefs-à-Porter, his mixed ethnicity brings Cultural diversity to the team as to his cuisine. This half Japanese half Malayali Chef has added French and European Cuisine to his repertoire since 1999. He has developed his own brand of cuisine with a focus on
artisanal cooking using the best quality ingredients.

This menu is inspired by traditional Japanese food with a few inspirations from his French and international food experience to the traditional menu.

Say Cheers

MUGICHA

Roasted barley tea.

Something Savoury

MIXED VEGETABLE GYOZA (V)

Pot stickers filled with a mix of vegetables, wrapped in a dim sum wrapper (has gluten), cooked in a special technique of pan sear and steam at the same time, served with a gyoza sauce.

RAMEN (V)

Ramen made with a stock of mushroom and kombu dashi and soy sauce, served with a mix of exotic mushrooms and Agae tofu (fried tofu).

OR

CHICKEN GYOZA (NV)

Pot stickers filled with a mix of vegetables & chicken, wrapped in a dim sum wrapper (has gluten), cooked in a special technique of pan sear and steam at the same time, served with a gyoza sauce.

CHARSUI RAMEN (NV)

Ramen made with a stock of chicken and pork dashi and soy sauce, served with a mix of charsui slices, onsen egg, fish cake and Agae tofu (fried tofu).

Something Sweet

MITARASHI DANGO

Grilled mochi (from glutinous rice flour) balls on a skewer with a sweet, caramelized soy sauce.

**V-Vegetarian