Seared shrimp tossed with thin egg noodles & mixed veggies

Curry Shrimp

Kiwi

Pina Colada

Fig Bliss

San Pellegrino Products

Iced French Coffee

Bottled Water

Hot Tea

Hot Sake

Iced Green Tea

Iced Thai Tea

Coke Products

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Daiquiris

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White Chardonnay

House Wine

Pina Colada Lychee

Thai Margarita

Chicken Sandwich

Chicken Street Salad

Seaweed Salad

Pat shrimp dry with paper towels. In a medium bowl combine soy sauce, rice vinegar, cornstarch, salt, and black pepper. Add shrimp and toss to coat. Let sit while you prepare other ingredients (10–15 minutes).

Marinate shrimp

When ready to cook, heat 1 tablespoon neutral oil in a large skillet or wok over medium-high heat until shimmering.

Add shrimp in a single layer and sear without moving for 1 minute, then flip and cook another 30–60 seconds until just opaque and cooked through. Remove shrimp to a plate and cover loosely; reserve skillet with any fond for the sauce.

Bring a pot of salted water to a boil and cook egg noodles according to package directions until al dente. Drain and toss with a little oil to prevent sticking. Set aside.

In a small bowl whisk together coconut milk, stock, red curry paste, fish sauce, brown sugar, and lime juice until smooth. Taste and adjust — add more curry paste for heat or a touch more sugar if too tart.

Prepare sauce

Wipe skillet if it has excess residue from shrimp, then return to medium-high heat and add remaining 1 tablespoon neutral oil.

Add garlic and ginger and sauté 20–30 seconds until fragrant, being careful not to burn.

Add sliced onion, bell pepper, and carrots. Stir-fry 2–3 minutes until vegetables begin to soften but retain some bite.

Add peas or snap peas and cook another 1 minute until heated through.

Give the sauce a quick stir and pour it into the skillet with the vegetables. Bring to a gentle simmer and cook 1–2 minutes to slightly thicken and marry flavors.

Add the cooked noodles and seared shrimp back into the skillet. Toss gently with tongs or two spatulas to coat noodles and shrimp evenly in the curry sauce. Cook 1–2 minutes just to heat everything through and allow flavors to meld.

Turn off heat. Drizzle sesame oil over the dish and add crushed red pepper flakes if using. Toss briefly to distribute.

Transfer to serving plates and garnish with sliced scallions and chopped cilantro.

large shrimp (peeled, deveined, tails optional)

soy sauce

rice vinegar

cornstarch

salt

black pepper

thin egg noodles (dried or fresh)

coconut milk (or light coconut milk)

vegetable or chicken stock

red curry paste

fish sauce

brown sugar

lime juice

neutral oil (vegetable, canola, or peanut)

garlic (minced)

fresh ginger (minced)

yellow onion (thinly sliced)

red bell pepper (thinly sliced)

carrot (julienned or thin matchsticks)

frozen peas (thawed) or snap peas (halved)

scallions (sliced, for garnish)

fresh cilantro (optional, chopped)

sesame oil

crushed red pepper flakes (optional)

Choose 2 ripe kiwifruit that yield slightly when gently pressed. Rinse the kiwis under cool running water to remove any dirt from the skin. Pat dry with a towel.

Select and prepare

Using a small paring knife, trim off both stem ends of each kiwi. Insert the spoon between the flesh and skin at one trimmed end, rotate the spoon around the fruit to separate skin from flesh, then slide the peeled kiwi out. Alternatively, peel with a vegetable peeler. Slice each kiwi crosswise into 6–8 even rounds (about 12–16 slices total).

Peel and slice

Place the kiwi slices in a small bowl. Sprinkle 1 tsp granulated sugar, 1 tsp lemon juice and a pinch of sea salt evenly over the slices. Gently toss with a spoon to coat—this brightens flavor, balances acidity and reduces bitterness.

Dress and balance

Transfer the dressed kiwi to a serving dish or leave in the bowl. Serve immediately at room temperature or slightly chilled for 10–15 minutes.

Serve

For a fresh accent, tear 4 mint leaves and scatter over the kiwi just before serving. For a creamy variation, dollop 1 tablespoon plain yogurt on the side or over the kiwi. For crunch, sprinkle 1 teaspoon toasted sliced almonds on top.

ripe kiwifruit (medium)

lemon juice

granulated sugar

sea salt

fresh mint leaves

plain yogurt

toasted sliced almonds

Chill a hurricane or large cocktail glass by filling it with ice and cold water; set aside while you mix the drink.

Prepare blender

Discard the ice water from the glass. In a blender, add 1.5 cups ice, 0.5 cups fresh pineapple chunks, 4 oz pineapple juice, 1.5 oz cream of coconut, 2 oz white rum, and 0.25 oz fresh lime juice (if using).

Combine ingredients

Secure the blender lid and pulse 2–3 times to break up the fruit, then blend on high for 10–15 seconds until smooth and slightly frothy. The texture should be thick but pourable — add up to 1–2 tablespoons cold water or more pineapple juice if too thick.

Blend

Taste the mixture. If it needs more coconut sweetness, add 0.25 oz more cream of coconut. If it’s too sweet, add a splash more lime juice. Blend for 3–5 seconds after adjustments.

Taste and adjust

Pour the blended Pina Colada into the chilled glass. If using the dark rum float, gently pour 0.5 oz dark rum over the back of a spoon held just above the drink to create a dark-rum layer on top.

Skewer a maraschino cherry onto a pineapple wedge. Slide the pineapple wedge onto the rim of the glass and place the cherry on top. Optionally, add a short straw and a cocktail umbrella.

white rum

dark rum (optional float)

pineapple juice

cream of coconut

fresh pineapple chunks

fresh lime juice (optional)

pineapple wedge

maraschino cherry

Remove stems from 3–4 ripe black mission figs and chop. Place in a small saucepan with 1 tablespoon water and 1 teaspoon sugar. Warm over medium-low heat, stirring, until the figs break down (3–5 minutes). Mash with a fork or blend briefly to a smooth, spoonable puree. Cool to room temperature and measure 0.75 oz for the cocktail.

Make fig puree (if not using store-bought)

Chill a coupe or Nick & Nora glass by placing it in the freezer or filling with ice water.

In a cocktail shaker, add the fig puree, plum wine (umeshu), lemon juice, simple syrup, and dry curaçao. Add 2 dashes of Angostura bitters.

Fill the shaker with ice (enough to come halfway up the shaker). Secure the lid and shake vigorously for 10–12 seconds to chill and slightly dilute the mixture. If you prefer a less aerated, silkier texture, stir gently with ice in a mixing glass for 20–30 seconds instead of shaking.

Empty the chilled serving glass of ice/water. Double-strain the mixture into the glass using a fine mesh strainer over a julep strainer to remove fig solids and small ice shards.

If you want a lighter, spritz-style version, top the drink with 1 oz club soda and gently stir once to integrate.

Garnish by floating a halved fresh fig or placing a dehydrated fig wheel on the rim. Express a lemon twist over the drink to release oils, wipe the rim with it, then drop it in or rest it on the glass.

Junmai or Ginjo sake

Plum wine (umeshu)

Black mission fig puree

Fresh lemon juice

Simple syrup (1:1)

Dry curaçao or triple sec

Angostura bitters

Club soda (optional, for a lighter serve)

Fresh fig (halved) or dehydrated fig wheel

Thin lemon twist

Refrigerate all San Pellegrino bottles (sparkling mineral water, Limonata, Aranciata, Pompelmo) for at least 2 hours before serving so they are well chilled.

Chill bottles

Select 4 tall glasses. Add 1–2 ice cubes to each glass if you prefer chilled over-ice service (adjust ice quantity to preference).

Prepare glassware

Pour one chilled 330 ml bottle of San Pellegrino sparkling mineral water into a glass. If serving with food, offer additional bottles on the side.

Serve sparkling water

For variety, pour 1 bottle each of Limonata, Aranciata, and Pompelmo into separate glasses as desired. If serving multiple guests, distribute bottles so each guest can choose.

Serve fruit sodas

Garnish Limonata with a lemon wedge, Aranciata with an orange slice, and Pompelmo with an orange or grapefruit wedge. Add a mint sprig to any glass as desired. Serve immediately while chilled and fizzy.

Garnish and finish

San Pellegrino sparkling mineral water (330 ml bottle)

San Pellegrino Limonata (lemon soda)

San Pellegrino Aranciata (orange soda)

San Pellegrino Pompelmo (grapefruit soda)

Ice cubes

Lemon wedges (for garnish)

Orange slices (for garnish)

Fresh mint sprigs (optional garnish)

If using freshly brewed strong coffee: combine 0.5 cup coarsely ground dark roast coffee with 1 cup boiling water in a French press or pour-over and brew for 4 minutes (press or pour). If using cold brew concentrate, skip to chilling step. Aim for a final yield of 2 cups strong coffee once strained.

Brew coffee

Once brewed, immediately pour the coffee into a heatproof container and chill quickly by placing the container in an ice bath or refrigerating until cold (about 10–15 minutes). If using cold brew concentrate, dilute as needed so you have 2 cups of drinkable strong coffee (concentrate to water roughly 1:1, adjust to taste).

While the coffee cools, prepare simple syrup if you don't have it ready: combine equal parts sugar and water (for example 1/4 cup each) in a small saucepan, heat gently until sugar dissolves, then cool. Measure 3 tablespoons of simple syrup and stir in 1/2 teaspoon vanilla extract and optional 1/2 teaspoon grated orange zest. Taste and adjust sweetness; add more syrup if you prefer a sweeter iced coffee.

Add the vanilla-syrup mixture to the chilled coffee and stir well to combine.

Fill a tall glass or a 16- to 20-ounce serving vessel with 1 cup of ice cubes.

Pour 2 cups of the flavored chilled coffee over the ice, leaving some room at the top for milk and foam (leave about 2–3 tablespoons of headspace).

In a separate small jar or milk frother, combine 1/2 cup whole milk and 2 tablespoons heavy cream. Froth vigorously with a handheld frother, French press (pump rapidly), or shake in a sealed jar for 20–30 seconds until slightly thickened and foamy. If you prefer, simply pour cold milk without frothing.

Slowly pour the frothed milk over the iced coffee so it forms a layered look. If using un-frothed milk, pour gently to combine.

Lightly grate 1 teaspoon dark chocolate over the top or dust with a pinch of cocoa powder. If desired, float 2–3 whole coffee beans on the foam for presentation.

Serve immediately with a straw or stirrer. Stir before drinking if you want a uniform flavor.

strong brewed coffee (or cold brew concentrate)

boiling water (if brewing hot)

coarsely ground dark roast coffee (if brewing)

simple syrup (1:1 sugar to water) or to taste

vanilla extract

optional orange zest

whole milk (or milk alternative)

heavy cream (for a richer top)

ice cubes

grated dark chocolate (or cocoa powder)

whole coffee beans (optional)

If not already cold, place the sealed bottle of water in the refrigerator for at least 30 minutes, or chill quickly by submerging the sealed bottle in an ice water bath for 10–15 minutes.

Chill the bottle (optional)

If you prefer your water on ice, fill a clean glass with about 1 cup of ice cubes. If you want a citrus accent, cut a fresh lemon or lime into wedges and have one wedge ready.

Prepare serving items (optional)

Uncap the chilled or room-temperature bottle. Hold the bottle steady and pour the water into the prepared glass over ice if desired. For direct drinking from the bottle, simply drink from the bottle after removing the cap.

Open and pour

If using a citrus wedge, squeeze lightly over the glass to release a few drops of juice, then drop the wedge into the glass or serve alongside. Serve immediately.

Garnish and serve (optional)

Recap any unfinished bottled water and store it upright in the refrigerator to maintain freshness. Discard open bottled water that has been left at room temperature for more than 24 hours.

spring or purified bottled water (still)

ice cubes (optional)

lemon or lime wedge (optional)

Pour 2 cups (about 475 ml) of cold fresh water into a kettle or small saucepan. Bring to a rolling boil over medium-high heat.

Boil water

Optional: Pour a little boiling water into your teacup, swirl, then discard. This helps keep the brewed tea hot longer.

Preheat cup

Place 2 tea bags (or 2 teaspoons loose tea in an infuser) into a teapot or cup. Pour the boiling water directly over the tea. Cover the teapot or cup and steep for 3 to 5 minutes depending on desired strength (3 min for light, 5 min for strong).

Steep tea

After steeping, remove the tea bags or lift out the infuser to stop the extraction. Gently squeeze the tea bags against the side with a spoon if you prefer a slightly stronger cup.

Remove tea leaves

If you like your tea sweetened, stir in about 1 teaspoon of sugar, honey, or maple syrup while the tea is hot so it dissolves fully. Adjust to taste.

Sweeten

For milk tea: add 1–2 tablespoons of milk or cream and stir. For lemon tea: add one slice of lemon. (Do not add lemon and milk together — lemon can curdle dairy.)

Add milk or lemon

If using fresh mint, bruise the leaves lightly and add them to the cup. If using spices (cinnamon stick or crushed cardamom), add them to the kettle during boiling or drop into the cup while steeping for a spiced note.

Add herbs or spices

Taste your tea and adjust sweetness, milk, or lemon as desired. If too strong, add a splash of hot water; if too weak, brew next time a bit longer or use more tea.

Serve the hot tea immediately in a warmed cup. Garnish with lemon slice or mint sprig if desired.

water

black tea bags (or loose-leaf equivalent, 1 tsp per cup)

sweetener (sugar, honey, or maple syrup)

milk or cream

lemon slice

fresh mint sprig

spices (optional: cinnamon stick or crushed cardamom)

Measure 1 cup of sake. If you prefer a gentler flavor or a lower alcohol concentration, measure an additional 1/4 cup water to dilute (optional).

Measure

Prepare any optional aromatics: peel a small strip of yuzu or lemon, thinly slice a few slivers of fresh ginger, and slice a scallion very thinly.

Combine the measured sake and optional water in a small saucepan. Add the ginger slices if using. Heat gently over low to medium-low heat, monitoring the temperature with a kitchen thermometer if available. Heat until the sake reaches 104–122°F (40–50°C) for warm sake or 122–131°F (50–55°C) for hot sake. Do not let it boil or simmer; bubbles forming at the edge indicate it’s getting too hot. Remove from heat as soon as it reaches the desired temperature.

Stovetop method (recommended)

Place the bottle or a heatproof container of sake into a pot of hot (not boiling) water for 3–5 minutes until the liquid reaches the desired 104–131°F (40–55°C) range. This preserves delicate aromas better than direct heat.

Hot-water bath (alternate gentle method)

Strain out the ginger pieces if used, unless you want them to remain in the cup. Pour the warmed sake into a pre-warmed ochoko (small sake cup) or a small teacup.

Garnish with a small twist of yuzu or lemon peel, or float a few thin scallion slices on top for a subtle aroma. Serve immediately while warm.