Premium Lunch Set Recipe

Chill the salmon until very cold. Using a sharp knife, slice the salmon across the grain into very thin slices about 2–3 mm thick and arrange in a single layer on a chilled plate.

Whisk together olive oil, lemon juice, salt and pepper. Spoon the dressing evenly over the salmon slices.

Scatter capers and microgreens over the salmon. Serve immediately chilled with a lemon wedge.

If using dried seaweed, rehydrate according to package instructions, drain and squeeze out excess water; chop to bite-size if needed.

Whisk rice vinegar, sesame oil, soy sauce and sugar until sugar dissolves. Toss the seaweed with the dressing, sprinkle toasted sesame seeds and red pepper flakes if using. Chill briefly and serve.

Combine mizuna and cucumber in a bowl. Drizzle ponzu and sesame oil over the leaves, add sliced scallion and gently toss to coat.

Sprinkle sesame seeds and serve immediately to retain crispness.

Make filling: combine ground shrimp, shiitake, napa cabbage, soy sauce, sesame oil, cornstarch and salt in a bowl. Mix until slightly sticky.

Lay a wrapper on a work surface, place about 20–25 g filling in the center. Fold and pleat to seal (make 2 dumplings). Lightly oil the steaming tray to prevent sticking.

Steam over rapidly boiling water for 6–8 minutes until filling is cooked and wrapper is translucent. Serve hot with a light soy-vinegar dipping sauce.

Mix ground pork with garlic, ginger, soy sauce and cornstarch until combined. Place about 15–20 g filling in the center of each wonton wrapper and seal into desired shape.

Heat neutral oil in a small pan to 170–180°C. Fry wontons, turning once, until golden and crisp, about 1.5–2 minutes. Drain on paper towel and serve immediately.

Preheat a small claypot or ovenproof skillet over low heat and add oil. Lightly sear the cod, skin-side down, for 1 minute to render fat.

Mix miso, mirin, sake and sugar. Add dashi to the pot along with shiitake and baby bok choy. Place the cod in the broth, spoon a little miso glaze over the top.

Cover and simmer gently for 6–8 minutes until cod is opaque and flakes easily. Serve in the claypot with some of the broth spooned over.

Heat a small claypot or skillet with a little sesame oil. Add firm tofu and sear briefly to color.

Add assorted vegetables and vegetable stock, season with soy sauce. Cover and simmer for 5–7 minutes until vegetables are tender-crisp. Serve hot in the claypot.

Toss diced chicken with cornstarch until evenly coated.

Heat neutral oil in a wok or skillet over high heat. Add dried chilies and fry briefly until fragrant (be careful not to burn). Add chicken and sear until nearly cooked through, about 3–4 minutes.

Add garlic, ginger and scallion, stir-fry 30 seconds. Add soy sauce, vinegar and sugar; toss to coat. Stir in roasted peanuts and remove from heat. Adjust seasoning and serve immediately.

Bring dashi to a simmer in a saucepan. Add soy sauce and mirin to the broth.

Add prawns and cook until pink, about 2 minutes. Add udon noodles and baby spinach, simmer 1–2 minutes until noodles are heated through and spinach wilted.

Ladle noodles and broth into a bowl, garnish with sliced scallion and a few drops of sesame oil. Serve hot.

Arrange pickled ginger, extra soy sauce and lemon wedge on a small dish. Provide these alongside the selected main items so guests can season to taste.