Since its opening in 2015, Maison Es has impressed its guests with the rare opportunity to indulge in delicate French cuisine in a garden setting in the city. This summer, the restaurant’s head chef Eric Cheung has designed a new series of Asian-inspired summer dishes prepared with premium, seasonal ingredients. Cheung’s new creations include Hokkaido scallop marinated in smoked soy sauce and served with garlic confit, lime crème fraiche and vermicelli cracker; hickory-scented kuruma ebi served with oscietra caviar, avocado, brioche toast, watermelon gazpacho and granita. Guests can also opt for vegetarian dishes such as Jerusalem artichoke velouté and chips served with organic egg, maitake, rocket cress and morel sauce. Fruits play a key role in Maison Es’ new desserts, such as rose tea-poached peach served with peach crumble and peach ice cream, and coconut lychee mousse served with lime sponge, lemon gel and guava sorbet.