Savour the exquisite fusion of vibrant flavours from around the pacific coast.
HighHouse draws on flavours from around the Pacific Coast.
Executive Chef Sam Chin presents a tantalising Pan-Asian
menu of sharing plates that spotlights fresh seafood, tropical
fruits, and root vegetables. The palate pleasing selection
includes creations like Ceviche in Fijian-Style, Dutch Kingfish
Carpaccio, Whole Spanish Dover Sole with Homemade Chai
Poh and Sakura Pork Belly in Massaman Curry served with
The small and large plates are best paired with signature sips
by Jay Gray, award-winning bar specialist and beverage
consultant to HighHouse. Inspired by the theme “Origin of
Flavour”, the draft cocktail programme celebrates ingredients
that are synonymous with communities from around the Pacific
Coast, focusing on high impact flavour from single or multiple
ecological sources in the region. The result is familiar and
imaginative concoctions like Sticky Mango Highball, Roselle,
Café Con Fuego, and Maple & Smoke.