Indochine's customized décor, set against a reflective pool backdrop, will simply astound you. The chef has created a menu that blends the best of Indonesian, Thai, Malaysian, Vietnamese and Japanese ingredients and culinary techniques. Start with a Vietnamese spring roll or subtly flavored udon soup with quail eggs. Fish and seafood—fried grouper, black cod, sea bass—highlight the menu, and Peking duck for two is also exquisitely prepared. The service is as refined as the setting.
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