Executive head chef Nicky Ng of Mitzo Restaurant & Bar has prepared two-tailored six-course set menus, Ode to Spring I ($78) and II ($98) from 1 April to 30 June. It features a scrumptious array of dishes which creatively incorporate edible flowers, such as chrysanthemum, zucchini flowers, butterfly pea, saffron and more. Experience a whole new take on authentic Cantonese cuisine with highlights like their baby abalone and pork dumpling topped with ginger flower bulb (Ode to Spring I) and double-boiled chrysanthemum pork ribs and clam soup (Ode to Spring II). Both menus will include the roselle aiyu pudding dessert to end off the meal. 270 Orchard Road, Grand Park Orchard, Level 4. Tel: 6603 8855
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