Saturday, November 12, 2011

Dux Series 3 – Contemporary Standard


I am pleased to announce that Dux Series 3 will begin on November 20th.  There has been a long delay between the previous one due to some recent travel, an overabundance in interruptions in testing and creating items. 

With Dux Series 3, the governing concept was actually derived from a idea from Series 2.  The two are and were always meant to be both a contrast and complement in terms of their flavor profiles and ideology.  While Series 2 was focused on an exploration with familiarity of flavors, Series 3 is the focused on interpreting a set of flavor profiles that are representative of unfamiliar standards. 

Series 3 is meant to present a very modern and technical approach to the ingredients, but at the same time, it should evoke a very traditional response. 


Reservations can be made at  If the date is not available, please send a waitlist request to along with desired dates (important!)  If you would like to book for a group larger than 6, please contact us and it can be accommodated.  Dates are Nov. 20, 27, Dec 4, 11, 18 are all available.


Prospective Menu (subject to adjustments):


Winter Melon Amuse

cucumber “consomme”, mint


Degustation of Bitter

grapefruit, chocolate, coffee, bitter melon gourd

Lobster Chawanmushi

nage dashi and tail, egg white, scallion

Black/White Rice

jujubee, ginger, scallion, lotus, smoke, truffle, chinese charcuterie

Seafood Mousseline Orb Trio

ginger, scallion, red cayenne sambal, house soya, wild shrimp, local cod 


Corn Flakes Cromesquis

milk, corn flakes, toasted cornmeal, almond milk,

S'more 2.0

a contemporary interpretation


      All Courses Will Be Paired Accordingly Without Additional Charge.



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