EAST QUARTER INVITES DINERS ON A JOURNEY THROUGH ASIA

Images courtesy of East Quarter

Unveiling A New Menu that Promises A Memorable Culinary Journey Across Asia

What is new from East Quarter? Since opening at Grand Indonesia in 2023, East Quarter has quietly established itself as one of the mall’s most compelling dining destinations, renowned for its chef-driven, contemporary interpretations of Asian cuisine. During an intimate private media luncheon on Thursday, July 16, 2026, East Quarter unveiled A Journey Through Asia, its fourth menu refresh that reimagines iconic regional dishes through a refined Pan-Asian perspective.

Beef Sisig

Guided by its philosophy of Elevating Asian Flavors, Chef Owner Alnico Andreas avoids simply fusing cuisines for novelty. Instead, each dish pays homage to its cultural roots while introducing refined techniques and contemporary presentation. The result is a menu that feels sophisticated yet approachable, balancing authenticity with creative expression.

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Beef Cheek Massaman Curry | Avocado Tempura

Among the standout dishes, Beef Cheek Massaman Curry is arguably the strongest showcase of the kitchen’s technical precision. Wet-brined for 24 hours before spending 36 hours sous vide, the beef achieves remarkable tenderness, complemented by a fragrant Massaman curry enriched with potatoes, eggplant, coriander, and roasted cashews.

Presented by Magran Living

Equally memorable is the Prawn Butter Masala, where succulent grilled tiger prawns meet a velvety tomato-butter masala sauce. Served with flaky paratha, pickled shallots, garlic chives, and fried cauliflower, the dish delivers comforting Indian flavours with polished execution.

Banoffee

The Beef Sisig offers a richer interpretation of the Filipino classic, combining beef cheek, minced beef, tendon, and roasted bone marrow before being brightened with calamansi, shallots, cilantro, crispy beef chicharon, and a spicy sisig soy sauce.It successfully captures the spirit and boldness that define the beloved original.

Japan inspires two of the collection’s highlights. Nori Butter Udon cleverly marries Italian vongole influences with Japanese ingredients, layering brown butter, dashi, and nori over chewy udon alongside tiger prawns, crab, shimeji mushrooms, zucchini, and walnuts for a nuanced balance of richness and umami. Returning by popular demand, Avocado Tempura has since earned its place as one of East Quarter’s signature appetisers, pairing creamy avocado with a light, crisp tempura coating, smoked jalapeño aioli, lime, and togarashi for a vibrant interplay of creamy, smoky, and citrusy notes. Both are among the collection’s must-order dishes.

Nori Butter Udon | Prawn Butter Masala

Representing China, the Five Spices Smoked Duck showcases tender, slow-cooked duck infused with the aromatic complexity of traditional Chinese five-spice.

The dessert arrives in the form of a comforting Banoffee (using cocoa from Sulawesi), where fresh banana, caramel namelaka, sable, whipped ganache, and toffee sauce provide a fittingly indulgent finale.

A Journey Through Asia succeeds in introducing thoughtful innovation the continent’s diverse culinary heritage through East Quarter’s own contemporary identity. The new menu reflects  a genuine understanding of and respecting for —the traditions that make Pan-Asian cuisine so rich and memorable.

Available from 20 July 2026, East Quarter’s vibrant new menu offers a delightful culinary journey across Asia—one that goes beyond expectations.