Have you tried Restaurant Aurora’s latest tasting menu?

Fun and innovative snacks show off the kitchen’s playful side—there’s sake-cured tuna, tomato meringue, lime kosho; curried carrot foam, roasted carrots, pai tee; foie gras mousse with strawberry curd, brick pastry; and Angus beef tenderloin, with a wasabi egg yolk, and a potato nest. A soft-poached French oyster with calamansi jelly and fermented aguachile came next, while a beautifully smoked red snapper with ginger emulsion, ikura and orange-coconut sauce followed, highlighting the team’s technical prowess.

The Angus short rib braised for 48 hours is accompanied by an aromatic red curry, making it perfect with multi-grain rice. And while the peach mango dulce ice cream was a lovely way to end the meal, the bar’s well-crafted mocktail and cocktail pairings are convincing arguments to cap off the evening with a drink or two. Refreshing signatures such as the kaffir lemongrass soda, cucumber green apple, yuzu moscato and a pisco pineapple cocktail demonstrate Calangian and the team’s mastery of mixology and show that coming to Restaurant Aurora early for cocktails should always be part of the evening’s plan.

This new menu accurately captures not only the kitchen’s distinct culinary style but also the creative vision of Aurora’s founder—delicious and elegant dining with soul. It honours the beloved woman the restaurant was named after while offering discerning diners fresh, contemporary takes on familiar Asian classics. Sometimes, an homage gets trapped in the past, but not Restaurant Aurora.

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