The Chinese “bakchang” (glutinous rice dumpling) made halal for Muslim consumption, with chicken and mutton replacing pork

A race car made out of chocolate?

Malay/Indonesian style beef rendang – tender beef in thick spice gravy – a staple of Nasi Padang!

Almond Snow Skin with Advocaat Egg Liqueur Truffle and Black Sesame Paste

A signature staple at most Irish pubs, the Steak & Guinness pie

Satay -charcoal-grilled skewers of beef, chicken, mutton and tripe, marinated with Asian spices

BBQ stingray topped with spicy sambal, sliced raw shallots and okra; all served on banana leaf

Roasted on a spit, these chicken wings are crispy on the outside, and tender within.

Shaved ice decorated with red beans, colourful syrups, jellies, coconut cream, corn, gingko nuts, lotus seeds, and maraschino cherries

Zha Jiang Mian – wheat noodles with minced pork in braised bean sauce. A Northern Chinese specialty.

The Japanese make some of the most delicious appetizers

Pork ribs soup in a hearty, herbal broth. This is Hokkien-style claypot “bak kut teh”.

Some delicious food don’t need cooking. But great skill is still required in handling and slicing of sweet, fresh sashimi.

Nasi Padang offers a whole array of dishes to go with steamed rice. Take your pick!

Luscious noodles fried in a spicy tomato-based sauce, Malay style.

Plump juicy siew mai is de rigueur at a Sunday dim sum brunch!

Gourmet Chinese teas presented like a set of fortune-telling or divining sticks. Will the right tea come to the master who calls for it?

Cantonese-style crispy roast chicken with bronzed skin!

Who can resist expertly done tempura put together with artistic detail?

A sushi array, reminiscent of rainbow colors

Spicy aglio olio with grilled scallops and prawns.

Translucent, cold white noodles called inaniwa udon, served on a bed of shaved ice. Dipping sauce and condiments in the background.