The arrival of Patrick Lin as head of the kitchen marks a new phase in the development of Senses’ cuisine. Chef Lin has long leveraged his ethnic Chinese heritage and classical French culinary training to create food best known for its East-meets-West signature style. However, his new Senses menu, which took a year to develop, promises more. The new cuisine at Senses goes beyond the mere interweaving of Asian ingredients and flavours in Western dishes. It is an exploration of how traditional Asian food preparation and cooking techniques may be introduced to complement classically Western food and dishes. Some of the protocols and disciplines showcased in this menu are either unknown or never attempted in the western kitchen.

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