This four-course culinary adventure starts with Thai red curry chicken in a red curry paste and coconut milk broth with Thai basil leaves, cilantro, onions, red bell peppers, garlic, ginger and green beans, served with jasmine rice; mouthwatering vegan green curry with cassava roti bread, featuring a green curry and coconut milk broth with sliced eggplant, firm tofu, lime leaves, Thai basil and bell peppers, served with fresh, Arc-made cassava roti bread; yellow fish curry with yellow curry and fish broth, snapper, shallots, peppers, garlic, coriander, cumin, turmeric, ginger, dried chili peppers, cinnamon and lemongrass, served with rice noodles; and saffron pannacotta with tropical fruit.