San Miguel

Carlsberg

Coca – Cola

steak

From fresh prawns to salmon, seafood lovers can watch on as their favourite dishes are expertly grilled to order by our Teppanyaki chefs.

prawns

coffee

Enjoy a tipple with your meal or quench your thirst with free refills of your favourite soft drinks.

soft drinks

cocktails

gelato

Italian tiramisu

sweet and sour

From slow-cooked curries to freshly baked breads, every dish is crafted to deliver bold, authentic flavour.

Indian buffet

wine

spirits

classic cocktails

traditional Italian tiramisu

strawberry cheesecake

juicy olives

fresh salads

charcuterie

lamb

turkey

succulent joints of roast beef

Add 2 oz silver tequila, 0.75 oz fresh lime juice, 1 oz fresh grapefruit juice, 0.5 oz agave syrup, and 2 dashes orange bitters into a cocktail shaker.

Prepare cocktail base

Fill the shaker with ice (about 1 cup). Secure the lid and shake vigorously for 10–15 seconds, until the shaker is thoroughly chilled and slightly frosted on the outside.

Strain the mixture through a Hawthorne or fine strainer into a rocks glass or coupe pre-filled with fresh ice (about 1/2 cup).

If using, gently pour 0.25 oz reposado tequila over the back of a bar spoon so it floats on top of the cocktail for added aroma and complexity.

Optional float

If you like a salted rim: rub a lime wedge around the glass rim and dip lightly into coarse or smoked sea salt (about 1/4 tsp) before adding ice.

Express the oils of a grapefruit twist over the drink by holding the twist over the glass and pinching to release oils, then drop it in or perch a grapefruit wedge on the rim.

Serve immediately. Sip and enjoy — the San Miguel balances bright citrus, light sweetness, and tequila character. One serving.

Use a jigger to measure spirits and juices for consistency. If no fresh grapefruit is available, use high-quality bottled grapefruit juice, but adjust sweetness to taste.

Silver (blanco) tequila

Fresh lime juice

Fresh grapefruit juice

Reposado tequila float (optional)

Agave syrup (1:1) or simple syrup

Orange bitters

Ice (for shaking)

Grapefruit twist or wedge

Coarse salt or smoked sea salt (optional rim)

Ice (for glass)

Cocktail shaker

Hawthorne strainer or fine strainer

Jigger or measuring tool

Rocks glass or coupe

Bar spoon (optional)

Place the Carlsberg bottle in the refrigerator for several hours until well chilled (ideally 3–6°C / 37–43°F). If desired, chill the glass in the fridge or freezer for 10–20 minutes before serving.

Chill beer and glass

If you prefer a slight citrus accent, prepare one lemon or lime wedge and set aside.

Hold the chilled glass at a slight angle (about 45°). Open the Carlsberg bottle carefully. Begin pouring the beer slowly down the side of the glass. When the glass is about half full, gradually tilt it upright and continue pouring into the center to create a steady, moderate head of foam (about 1–1.5 inches / 2.5–4 cm).

Open and pour

If using ice (not typical for lager), add a small amount now only if you strongly prefer a very cold drink; otherwise serve without ice to preserve flavor and carbonation.

Garnish: If using a lemon or lime wedge, present it on the rim or squeeze a small amount into the beer to taste, then discard the wedge if not finished.

Serve immediately while cold and carbonated.

Ensure glass is clean and free of detergent residue (which can kill head retention). For best presentation, wipe any condensation from the outside before serving.

Place the glass on a coaster or napkin to catch any drips.

Carlsberg lager beer (chilled)

Optional lemon wedge or lime wedge

Pilsner or chilled beer glass

Ice (optional)

Combine the granulated sugar and 1 cup water in a small saucepan over medium heat. Stir until the sugar is fully dissolved.

Bring to a gentle simmer and let simmer 3–5 minutes to make a light simple syrup. Remove from heat.

Stir in the caramel color until fully incorporated. If using homemade caramel, add 2 tablespoons and whisk to combine. Set syrup aside to cool to room temperature.

In a small bowl or jar, combine the lemon juice, lime juice, vanilla extract, orange zest, and lime zest (or oils) and stir.

Lightly toast (in a dry skillet for 30–60 seconds) the ground spices — cinnamon, nutmeg, coriander, cardamom and crushed star anise — then let cool and add to the citrus-vanilla mixture. Crushing the star anise briefly with the back of a spoon releases more flavor.

Add the thinly sliced galangal or ginger to the mixture to give a sharp, spicy undertone. If using powdered or concentrated flavors (like orange oil or lime oil) add them sparingly — 1/8–1/4 teaspoon if using oil instead of zest, reduce other citrus accordingly.

If you plan to add caffeine (optional), do so only in very small amounts according to safe dosing guidelines; this recipe leaves caffeine as optional and marked 'to taste' because handling pure caffeine is hazardous. For home use, it is safest to omit caffeine and rely on flavor only.

Let the flavor concentrate steep for 30 minutes at room temperature to meld flavors. Strain the concentrate through a fine mesh sieve or cheesecloth into the cooled syrup base to remove solids and zests, pressing gently to extract flavor. Discard solids.

Taste the combined syrup and adjust: for brighter citrus add up to 1 teaspoon more lemon or lime juice; for more spice add an extra pinch of cinnamon or nutmeg; for deeper color add another 1/2–1 tablespoon of caramel color if desired.

Chill the flavored syrup thoroughly in the refrigerator (at least 1 hour) so that it is cold before mixing with carbonated water.

To serve, fill a tall glass with ice. For each 1 cup (240 ml) of cold carbonated water, add 2 tablespoons of the flavored syrup (adjust to taste — some prefer 1.5–3 tbs). This recipe uses approximately 4 cups carbonated water to 1 cup syrup yield (adjust proportions when scaling).

Gently stir once to combine, being careful not to over-stir and lose carbonation.

Garnish with a lime or lemon wedge and serve immediately chilled.

granulated sugar

water (for syrup)

caramel color (homemade or store-bought)

fresh lime juice

fresh lemon juice

vanilla extract

cinnamon (ground)

nutmeg (freshly grated)

orange oil or zest (finely grated)

lime oil or zest (finely grated)

coriander (ground)

cardamom (ground)

star anise (crushed)

galangal or ginger (thinly sliced)

caffeine (optional, pure powdered) — see safety note

cold carbonated water (soda water)

lime or lemon wedge (for garnish)

Trim excess fat and silver skin from the steak. For buffet service, cut into 1- to 1.5-inch thick portions or leave whole (2 lb) for slicing after resting.

Trim and portion

Pat the steak dry with paper towels. Generously season both sides with kosher salt and freshly ground black pepper. Let rest at room temperature 20–30 minutes while you prepare the marinade and heat the grill/pan.

Season

Heat a heavy cast-iron skillet or grill over high heat until smoking-hot. Add neutral oil and swirl. Sear steak 2–3 minutes per side until a deep brown crust forms. Reduce heat to medium-high and continue cooking, flipping every 1–2 minutes, until internal temperature reaches desired doneness: 120–125°F for rare, 130–135°F for medium-rare, 140–145°F for medium (use an instant-read thermometer). For thin flank steak pieces, total cook time will be shorter — aim for 2–4 minutes per side depending on thickness.

Sear and cook

Transfer steak to a cutting board and loosely tent with foil. Rest 8–10 minutes for a whole piece (5 minutes for thinner portions) to allow juices to redistribute before slicing.

Rest

Against the grain, slice steak thinly (1/8–1/4 inch) for flank/sirloin. Arrange slices on a warmed serving tray for the buffet, overlapping slightly for an attractive presentation.

Slice for buffet

In a small saucepan or bowl, combine soy sauce, mirin, sake, brown sugar, grated ginger, and grated garlic. Whisk until sugar dissolves. If cooking the sauce: bring mixture to a gentle simmer over medium heat and cook 2–3 minutes to slightly reduce and mellow alcohol flavors. Remove from heat and stir in toasted sesame oil, sliced scallions, and sesame seeds. Let cool slightly.

Make marinade

If you prefer to marinate the steak before cooking, place steak in a shallow dish or resealable bag and pour 1/2 to 3/4 cup of the prepared marinade over it, turning to coat. Marinate in the refrigerator for 30 minutes to 2 hours (no longer than 4 hours for tender cuts). Bring back to room temperature 20–30 minutes before cooking and reserve remaining sauce for serving.

Marinade option (if marinating before cooking)

If desired, during the last 30–60 seconds of searing, brush a little of the warm sauce onto the steak to glaze. Do not add too much or it will burn. After resting and slicing, spoon remaining sauce over the arranged steak or serve in a small bowl for guests to add to taste.

Finish and glaze

Place lemon wedges and pickled ginger on the buffet table alongside the sliced steak. Keep steamed rice in a covered warmer. Garnish the steak tray with remaining scallion slices and a light sprinkle of toasted sesame seeds. Provide tongs or chopsticks for guests.

flank steak or sirloin steak

kosher salt

freshly ground black pepper

neutral oil (vegetable or canola)

soy sauce (preferably low-sodium)

mirin

sake

brown sugar

grated ginger (fresh)

grated garlic (fresh)

sesame oil

scallions (green parts thinly sliced)

sesame seeds (toasted)

lemon wedges

pickled ginger or gari

steamed rice

Rinse prawns under cold water and pat dry with paper towels. Keep tails on for presentation. Lightly score the underside of each prawn (1–2 shallow diagonal cuts) to help them lie flat and cook evenly. Season both sides with a pinch of coarse sea salt and a light grind of black pepper.

Prepare prawns

Pat salmon pieces dry. If skin-on, press gently so skin lies flat. Season salmon flesh lightly with salt and pepper and set aside on a tray while you make the marinade.

Prepare salmon

Combine soy sauce, mirin, sake, sesame oil, grated ginger, minced garlic, honey (or sugar) and lemon juice in a small bowl. Whisk until honey dissolves and flavors are blended. Taste and adjust: it should be balanced sweet-salty-acidic. Reserve about 3 tablespoons of the marinade in a separate small bowl for finishing sauce; the rest will be used to marinate the seafood.

Place prawns in a shallow dish and pour half of the remaining marinade over them, tossing to coat. Do same for salmon in a separate dish with the rest of the marinade. Marinate prawns and salmon for 10–15 minutes at room temperature (no longer than 30 minutes — seafood will begin to cure). Discard any used marinade that has contacted raw seafood except the reserved 3 tablespoons.

Heat a small non-stick pan over low heat and add the reserved 3 tablespoons of marinade. Bring to a gentle simmer for 1–2 minutes to cook off alcohol and thicken slightly; remove from heat and stir in toasted sesame seeds. Keep warm for basting/finishing.

Preheat a grill, grill pan, or teppanyaki plate to medium-high (about 200–230°C / 400–450°F). Brush the surface lightly with neutral oil to prevent sticking.

For prawns: place prawns shell-side down on the hot surface. Cook undisturbed 1.5–2 minutes until the underside turns opaque and slightly charred. Flip and baste with a little of the warmed finishing sauce and, if using, a small piece of butter. Cook another 1–1.5 minutes until prawns are opaque throughout and slightly firm to the touch. Total cook time ~3–4 minutes depending on size. Remove to a warm tray.

For salmon: place salmon skin-side down (if using skin) and press gently for 10–15 seconds so skin contacts the hot surface. Cook skin-side down 2.5–3 minutes until crisp and you can see color change about two-thirds up the fillet. Flip and baste with finishing sauce and butter; cook another 1–2 minutes for medium doneness (internal ~50–55°C). Adjust time for thicker pieces. Remove and let rest 1–2 minutes.

While finishing, spoon the warm finishing sauce over prawns and salmon to glaze. Sprinkle toasted sesame seeds and sliced scallions over the seafood.

Arrange prawns and salmon pieces on a long platter or individual plates over a bed of microgreens or mixed salad leaves. Garnish with lemon wedges and additional scallions. Serve immediately while hot with extra sauce on the side and optional steamed rice or pickles for a Japanese buffet setting.

jumbo prawns (peeled, deveined, tails on)

fresh salmon fillet (skin on, cut into 12 pieces)

soy sauce (light)

sake (or dry white wine)

grated fresh ginger

minced garlic

honey or caster sugar

lemon juice

toasted sesame seeds

scallions (thinly sliced)

microgreens or mixed salad leaves

neutral oil (vegetable or canola) for grilling

butter (optional, for basting)

coarse sea salt

Measure 7 grams (approximately 0.042 cups) of whole coffee beans for a single 12 fl oz cup (standard drip strength ~1:17 coffee-to-water ratio). Grind beans to the appropriate size for your method: medium-coarse for French press, medium for drip/pour-over, fine for espresso.

Measure and grind

Heat 12 fl oz (about 355 ml) of filtered water to the proper temperature. For drip, pour-over, or French press aim for 195–205°F (90–96°C). If you don't have a thermometer, bring water to a boil and let it rest 30 seconds.

Heat water

If using pour-over or an automatic brewer that benefits from blooming, wet the grounds with about twice the weight of coffee in water (for 7 g coffee use ~14 g water) and let sit 30–45 seconds. This releases trapped CO₂ and improves extraction.

Bloom (pour-over or manual methods)

Pour or run the remaining water over the grounds evenly to finish extraction. Total contact time should be about 3–4 minutes for pour-over, 4 minutes for French press, and ~25–30 seconds for espresso. For automatic drip, follow the machine’s cycle (generally 4–6 minutes).

Brew

Once brewing is complete, pour the coffee into a warmed cup and serve immediately to preserve aroma and temperature.

Serve

Heat 2 fl oz of milk if desired: steam or heat gently on the stove to about 150°F (65°C). Froth if you prefer a foamy texture. Pour milk into the brewed coffee.

Add 1 tsp sugar or sweetener to taste and stir until dissolved. Adjust quantity as desired.

If desired, dust a small pinch (about 1/8 tsp) of ground cinnamon or cocoa on the foam or surface for garnish.

Discard used coffee grounds (compost if possible), rinse equipment, and wipe surfaces. Clean grinder burrs periodically to maintain flavor.

freshly roasted whole coffee beans

filtered water (for brewing)

milk or dairy-free milk

sugar or sweetener

ground cinnamon or cocoa (garnish)

coffee grinder (if using whole beans)

coffee maker, French press, pour-over cone, or espresso machine

kettle or water heater

Pour 4 cups of water into a medium saucepan or kettle and heat over medium-high until it reaches a gentle simmer (small bubbles forming, not a rolling boil).

Bring water to simmer

Add 2 tsp black tea leaves (or 4 tea bags) and 1 tablespoon sliced fresh ginger, if using, to the simmering water. Reduce heat to low so the liquid is just below a boil.

Add tea and ginger

Let the tea and ginger steep in the hot water for 3–5 minutes for medium strength. For stronger tea steep 5–7 minutes. Keep the pot covered to retain aroma and heat.

Steep

While the tea is steeping, warm 1 cup milk separately over low heat until it is hot but not boiling (small steam bubbles at the edges). This prevents curdling when combined with the hot tea.

Warm milk

When tea has steeped to desired strength, remove from heat. Using a fine mesh strainer, strain the tea into a heatproof pitcher or back into the saucepan to remove leaves and ginger. Return the liquid to low heat and gently stir in the warmed milk.

Strain and combine

Stir in 2 tsp granulated sugar and 1 tsp honey (if using) until dissolved. Taste and adjust sweetness as desired. If you prefer a bright, unsweetened profile, omit sugar and add a lemon slice to serve (add lemon only if no milk or use a dairy-free milk).

Sweeten

Pour the finished tea into 4 cups. Garnish each cup with a light dusting of ground cinnamon and an optional mint sprig. Serve immediately while hot.

water

black tea leaves (or 4 black tea bags)

fresh ginger, sliced (optional)

milk (whole or preferred alternative)

honey (optional, to taste)

lemon slice (optional)

ground cinnamon

fresh mint sprig

Fill a 16–20 oz serving glass with about 1 cup of fresh ice cubes to chill the drink and keep dilution moderate.

Prepare glass and ice

Pour 1.5 fl oz of soft drink syrup or cola concentrate over the ice. If using a commercially bottled concentrate, follow the label ratio (this recipe assumes a roughly 8:1 dilution).

San Miguel

Carlsberg

Coca – Cola

Steak

Prawns

Coffee

Tea

Soft Drinks

Cocktails

Gelato

Italian Tiramisu

Sweet And Sour

Indian Buffet

Wine

Spirits

Classic Cocktails

Traditional Italian Tiramisu

Strawberry Cheesecake

Juicy Olives

Fresh Salads

Charcuterie

Lamb

Turkey

Succulent Joints Of Roast Beef