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What to Expect

At the heart of the night: a Whole 50kg Japanese Bluefin Tuna, carved before your eyes, freshly prepared into Akame, Chutoro and Otoro Sashimi, Maki, and Handrolls.

Our A5 Wagyu Yaki Hamburgs will be grilled over charcoal, using beef flown in from Grand Champion farmer Ushi no Nakayama in Kagoshima. Visiting Wagyu experts will also be on hand to guide the preparation.

Our roasts will be plentiful — Prime OP Rib, Homemade Pastrami, Roasted Pork Belly, Oven Roasted Ocean Trout, Chargrilled Baramundi and Chicken Thigh braised to tenderness.

The Cold Seafood station will spill over with freshly shucked Oysters from USA, France and New Zealand, alongside Snow Crab Legs, Mussels, Clams, and Prawns on ice.

For mains, save space for GFM’s Signature Wellingtons, Peranakan Laksa, Crabmeat Fried Rice and Steak Frites. 

Salads, Antipasti, and Soups will be bright and full of flavour – from Burrata with Pomegranate Vinaigrette to GFM’s Cold Smoked Salmon.

And for the sweetest ending: an Ice Cream station with Homemade Waffle Cones stocked on toppings. Of course, not forgetting fresh fruits and Chef Ryan’s delicious Jackfruit Bubur Cha Cha.