Tom Kha Kai, cooked with a fragrant coconut soup base using lemongrass and coriander roots, served with chicken and Japanese pumpkins.

A hotpot of stew cooked with gyoza, kimchi, tofu, vegetables, mushrooms, cabbages and a gochujang soup base.

Tasty fried rice made with roasted and blitzed cauliflower, stir-fried with prawns & sausages.

Stir-fry of chicken with roasted cashew nuts, served with a delicious soy sauce gravy.

Japanese sushi wrapped in bacon, stuffed with cheese, and pan-fried till brown and crispy. Served with a garnish of leek and onion gravy.

Soft serve berry ice-cream, blended with a mix of frozen berries, bananas, yogurt and honey.

A warm bowl of brown rice garlic and thyme stock, cooked with mushrooms and chicken stock. Perfect for the cold weather!

Tartlets baked with orange blossom and almond cream, served with sugared orange slices.

Simple Chinese style macaroni stir-fry with prawns, chicken breast and loads of vegetables.

Golden brown prawn cutlets, deep-fried with big juicy prawns, egg and breadcrumb batter and a hint of 5-spice powder

Sweet steaming Filipino rice cake made with rice flour and coconut milk, topped with a slice of cheese

Chicken stir-fry with crunchy bell peppers, onions with a nice soy sauce gravy

Steamed Chinese mushrooms, stuffed with minced fish and shrimp, served alongside broccolis and a light soy sauce gravy.

Instant noodles with sunny side up, bacon bits and a to-die-for gravy sauce.