Jet flown fresh daily from Yunnan, Cuisine Cuisine's master chefs are taking advantage of seasonal produce to craft a host of special dishes using wild mushrooms.

Dishes include Braised Whole Abalone with Fresh Termite Mushrooms in Supreme Oyster Sauce, Sautéed Sliced Spotted Garoupa with Fresh Catathelasma, Sautéed Sliced Pigeon with Fresh Sarcodon Aspratus, and Sautéed Prawns with Fresh Porcini. Other “wild” creations include Assorted Fresh Wild Mushrooms with Shredded Salmon, Braised Egg Tofu with Morel Mushrooms, Double-boiled Silky Chicken Soup with Fresh Matsutake and Sea Whelk and Pan-fried Calf Steak with Black Truffle Sauce.