Complementing the mains are signature drinks and desserts infused with Nanyang olives (sarly fruit) and fragrant pandan leaves. Among the highlights are the Taco with Beef, Shrimp, Chicken & Tomato-Avocado Salsa — a crispy taco filled with M3 wagyu rib-eye, white shrimp and boneless chicken thigh, finished with a sweet-spicy avocado-tomato salsa; and the French Toast with Pandan Paste & Matcha Sea Salt Ice Cream — coconut milk-soaked toast pan-seared in butter, drizzled with pandan sauce and topped with matcha sea salt ice cream.
To celebrate the Singapore launch, Tomacado has also introduced exclusive merchandise inspired by the peony and Singapore's national flower, the orchid. The collection features limited-edition floral postcards and peony-scented candles, bringing a touch of Nanyang's charm beyond the dining table.
