Poached salmon cooked in fragrant coconut sauce, inbrewed with lemongrass, ginger, garlic and lime.

Creamy coconut broth with udon noodles, served with shiitake and oyster mushrooms.

Crispy pan-fried bread rolls with hot dog and cheese

Harvest chicken and vegetables, slow cooked with chicken thighs, potatoes, tomatoes, herbs, asparagus and honey.

Crispy squid deep-fried with flour, coated with pepper, salt and spring onions.

Chinese style crispy pancake with sweet red bean paste filling.

Shanghai style chewy rice cake stir-fry with cabbage, mushrooms and a nice dark gravy.

Twice-baked gruyère & potato soufflé with spinach, self-raising flour and egg.

Salmon chowder, cooked with potato and salmon chunks, served with a crispy salmon skin.

Firm tofu stuffed with minced meat mixture, cooked in a braised black bean gravy. Great to serve with rice!

Chinese style stir-fry with shiitake mushrooms, tender pork butt slices, garlic and ginger.

Korean style steamed rice with beansprouts, cooked with kimchi and marinated pork.