For the customers, lunch begins after midday, but in our kitchen, preparations start at 9:00 am. Casual light snacks with a 3 or 4-course “fast” lunch for those in a hurry – som tum spring rolls, crisp and brown croquette de camembert with mango chutney flavored ginger – and of course, the always offers the comfort of an extensive à-la-carte lunch for long lazy lunches.

At dinnertime, the lights are dimmed to create a different ambience, and the menu offers sophisticated dishes to be enjoyed at leisure. Dinner is a romantic occasion – people come to soak up the atmosphere and take their time choosing from the sumptuous à-la-carte menu. This is when the brigade of six chefs can show off their skills to their best advantage, using extravagant ingredients; pan-seared goose liver with port wine reduction flavored raspberry, moules farcies, arugula salad with blackened tuna, bouillabaisse, lemongrass-encrusted racks of lamb with shallot red wine gravy, lava stone grilled angus rib-eye with café de paris butter and home cut fries and others delicious creations of seafood, pasta and dessert…

It is a fact of life that people form their first impression of others from their outward appearance as a member of the hospitality industry. At the ici , we have come up with a “cross-dressing” concept for our front-of-house staff members….. like nowhere else you could ever experience!

It is this, we believe, which makes the difference.

FOR EXCELLENCE,  WE STRIVE.

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