Tastes of menus fit for Epicures

Cinnamon Grand's tranquil fusion restaurant Tao has introduced not one but five new menus for its extraordinary epicurean feast. Having conceptualized five new menus consisting 24 unique creations which blend the flavours of the exotic orient with that of the west, the Tao promises a fulfilling epicurean experience.

Each menu boasts seven starters, three soups, seven main courses and seven desserts, offering a phenomenal spread of artful culinary creations. Starters include chilli pepper hinted home smoked salmon rosette on cream fraiche and keta caviar, thyme and star anise scented breast of duck confit on stewed apple drizzled with port reduction to name a few.

Wash down the starters with the hot and cold soups offered on the respective menus, which list out a chilled rock melon prafe drizzled with vodka, quail double consommé with poached egg and crab rasam with dash of coconut cream, or lemon grass and galangal scented lobster soup, sweet pepper gazpacho with vegetable marmalade on a cracker and roasted onion latte with chervil oil or Mediterranean minestrone with hand pounded pesto and anise scented clear soup of duck with duck boulettes or Sri Lankan fish head soup with coconut cream and more.

The seven main courses follow with an array of items which exemplify the finest of fusion cuisine. The mains served include Thai spice shoe lobster ragout on purple yam roesti with green olive tapenade, Sri Lankan spice chicken kieve on peppery onion mash, curd and mint marinated prawn skewers on harissa jus with mini garlic bread, cheese asparagus mould on carrot and cauliflower cream topped with onion tempura, hot curry spice lamb sausage on Indonesian nasigoreng with prawn crisp to name a few.

Truly tempting treats for dessert such as honey macerated roasted pineapple with vanilla ice cream, blueberry burnt meringue, praline crispy baileys tower, almond crème puff, coconut rum ice cream on a chocolate chip slice and much more are sure to get the tummies rumbling now.

The new menu, rotated on a monthly basis, offers a splendid indulgence of fusion food for the soul, in an ambience of Zen tranquility, which has come to be known as typically Tao.

Available every Thursday between 7pm and 12 midnight and served in the elegant candle lit corners, surrounded by fauna, fresh water ponds and the passing breeze, this culinary voyage promises to be an enchanting one.