:pluck

chilled tomatoes dashed in mirin and soy sauce, served with :pluck's orange dressing, cashew nuts, quail eggs and reduced balsamic vinegar.

pork ribs marinated in coffee and assorted spices, aburi for a smoky charcoal finish

200g of norwegian salmon, coated with tom yum-infused cereal, oven-baked to light tender pink and served with housemade mentai mayonnaise.

:pluck’s homage to the indian culinary, cauliflowers delicately spiced before deep frying to release an explosion of flavours

brined chicken wing mid-joints deep-fried and tossed in housemade salted duck egg sauce topped off with chicken floss

baby octopus deep-fried to crispy golden perfection, dashed with calamansi, coriander and spicy green chilli

chicken wings coated in :pluck’s crispy batter and served with thai chilli sauce

assortment of abalone, king oyster and button mushrooms grilled to retain its earthy textures, served with :pluck's sweet & spicy dressing

succulent pork belly slices marinated in putrefied prawn paste, cooked to a nice crisp finish.

chicken thigh marinated with sweet honey glaze and five kinds of provencal herbs, sous-vide and slow-baked for a roasted finish

battered fried chicken bites served with a tangy scarlet sweet-and-sour sauce.

180g seabass filet, carefully pan seared and resting on a bed of hongkong style sauce that is full of east asian finesse

two extra-large hokkaido scallops carefully grilled and served with house-made bak kwa (chinese jerky), made with love right here at :pluck

juicy, rolled up chicken that had abit too much to drink last night, cooked with tender loving care.

vodka infused with chamomile tea, lychee liqueur and a dash of honey.

bourbon infused with oolong tea, campari and sweet vermouth.

patron XO café, coffee liqueur, espresso, milk

gin infused with earl grey tea, st. germain elderflower, lemon juice and egg white.