Roasted Whole Crispy Skin Chicken in Milk & Yogurt Curt with Ricotta Cheese & Herbs

Grilled Beef Tenderloin Satay Marinated in Tamarind & Kecap Manis Indonesian Sweet Soy Sauce, Served with Chili Sambal Relish

Salmon Sous Vide with Braised Tofu Skin Stuffing, Lemon Orange Sauce & Asian Black Rice Salad

Kobe Wagyu Beef Sous Vide, Served Cold with Kaffir Limes Shoyu Ponzu Sauce, Bean Sprout & Sigolchu Korean Chili Thread

Salt Crust Herbs Roasted Beef Sirloin Wrapped in Salted Meringues. The most tender, succulent and juicy meat I’ve ever tasted!

Aglio Olio Spaghetti alla Bottarga di Tonno (Salted Tuna Roe) with Sousvide Confit Crayfish Lobster Tail

Scallops Rockefeller, Broiled Half Shell Scallops with Cheesy Basil Parsley Chives Herbs Crust & Creamy Spinach Puree.

Veal Sirloin Steak Sous Vide with Spicy Beef Rendang Sauce, Mashed Sweet Potato, Taro French Fries, Yam Chips & Sous Vide Carrot

Beef Brisket 24 Hour Sousvide on Rice Cooker & Ziplock Untill Tender, Served with Salsa Romesco Roast Chili Pepper, Pine Nuts & Garlic Pesto

Taiwanese Oyster Omelette, Crispy, fluffy, not greasy fried egg with fresh oyster & spicy sweet & sour chili peanut butter sauce

Yukhoe Korean Steak Tartare with Sousvide Raw Beef Tenderloin, Asian Pear, Pine Nuts, Sesame Seed, Garlic & Spicy Gochujang.