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.

Home-made churned lime sorbet using fresh lime juice and sugar syrup.

Classic American eggs benedict with poached eggs, toasted muffins and a light buttery hollandaise sauce.

Prawn balls made with tofu and seaweed, cooked in a prawn stock and oyster sauce gravy.

Very fluffy cheese and onion bread baked with Parmesan cheese, fried onions and cheddar cheese

Tangy chicken marinated with balsamic vinegar, lemon and honey, served with instant noodles

Baked seafood pie with squid slices, prawns, white fish fillet and tomatoes, layered and covered with potato wedges.

Soft and fluffy carrot and honey bread baked with carrot, butter, honey and carrot juice

Italian omelette cooked with risotto and cheese

Easy to cook sweet and sour prawns using tomato sauce and vinegar.

Eurasian pork ribs soup with salted vegetables, tomatoes and fermented black beans.