Finger Chili, Crispy Garlic, Oyster Sauce

SALT & PEPPER PORK CHOP

CRISPY SHRIMP

BEEF SHORT RIB

SZECHUAN CHICKEN STIR-FRY

WAGYU BEEF

SINGAPORE MAI FUN

SHRIMP PAD THAI

PORK BANH MI*

KUNG PAO CHICKEN WING

SHORTRIB DUMPLING

NAPA CABBAGE & CALAMARI SALAD

NY STRIP

KOREAN BBQ BEEF SATAY

KIM CHEE FRIED RICE

KOBE SLIDER (2)

CHEESESTEAK BAO

CRAB RANGOON

TEMPURA CAULIFLOWER

TOFU TACO

MUSHROOM LO MEIN

SALMON

Roasted Branzino

CHAR SIU SALMON

PORK POTSTICKER

Season the pork chops on both sides with salt and black pepper. Let them marinate for about 15 minutes.

Prepare the Pork Chops

While the pork chops are marinating, prepare the garlic and finger chili. Slice the finger chili into thin rings.

Prepare the Garlic and Chili

In a large skillet, heat 1 tablespoon of oil over medium heat. Add minced garlic and sauté until golden brown and crispy. Remove and set aside.

Fry the Garlic

In the same skillet, add the remaining tablespoon of oil. Increase the heat to medium-high. Add the pork chops and cook for about 4-5 minutes on each side or until they are golden brown and cooked through.

Cook the Pork Chops

Once the pork chops are cooked, reduce the heat to low. Drizzle the oyster sauce over the pork chops and add the sliced finger chili. Toss gently to coat the pork in the sauce.

Add Oyster Sauce and Chili

Serve the pork chops hot, topped with crispy garlic and additional finger chili if desired.

Serve

Pork chops

Salt

Black pepper

Finger chili

Garlic, minced

Oyster sauce

Oil for frying

In a large bowl, season the shrimp with salt and pepper. Set aside.

Prepare the Shrimp

Prepare three bowls: one with flour, one with a beaten egg, and one with panko breadcrumbs.

Set Up Breading Station

Dredge each shrimp in flour, dip it in the beaten egg, and then coat it with panko breadcrumbs. Ensure each shrimp is well-coated.

Bread the Shrimp

In a deep skillet or pot, heat the vegetable oil over medium-high heat. Once hot, carefully add the breaded shrimp in batches and fry until golden brown and crispy, about 2-3 minutes per side. Remove and drain on paper towels.

Fry the Shrimp

In a medium bowl, combine mayonnaise, yuzu juice, and chili paste. Stir until well combined.

Make the Chili Aioli

Plate the crispy shrimp and serve with sliced radishes and chili aioli on the side.

Shrimp (peeled and deveined)

All-purpose flour

Cornstarch

Panko breadcrumbs

Radishes (sliced thinly)

Yuzu juice

Chili paste

Mayonnaise

Pepper

Vegetable oil (for frying)

Preheat the oven to 300°F (150°C). Season the beef short ribs with salt and pepper. In a large skillet, heat sesame oil over medium-high heat. Sear the short ribs on all sides until browned. Remove and set aside.

Prepare the Beef Short Ribs

In the same skillet, add soy sauce, brown sugar, minced garlic, grated ginger, and beef broth. Stir well and bring to a simmer.

Make the Braising Liquid

Place the short ribs back into the skillet with the braising liquid. Cover and transfer to the preheated oven. Braise for about 2.5 to 3 hours, or until the meat is tender.

Braise the Ribs

While the beef is braising, cook the lo mein noodles according to package instructions. Drain and set aside.

Cook the Lo Mein Noodles

In a separate pan, sauté the yu choy in a little sesame oil over medium heat for 3-4 minutes until tender. Season with salt and pepper.

Sauté the Yu Choy

In a small bowl, mix panko breadcrumbs with a drizzle of sesame oil. Toast in a dry skillet over medium heat until golden brown.

Prepare the Panko Topping

Once the short ribs are done, shred the meat and serve over a bed of lo mein noodles. Top with sautéed yu choy and sprinkle toasted panko breadcrumbs on top.

Assemble the Dish

Beef Short Ribs

Soy Sauce

Brown Sugar

Ginger, grated

Beef Broth

Lo Mein Noodles

Yu Choy

Panko Breadcrumbs

Sesame Oil

Salt and Pepper

Slice the chicken breast, chop the Yu Choy, and slice the cucumber. Mince the garlic and ginger.

Prepare the Ingredients

In a large skillet or wok, heat the vegetable oil over medium-high heat.

Heat the Oil

Add the sliced chicken to the skillet and stir-fry for about 5-7 minutes until cooked through and lightly browned.

Cook the Chicken

Add the minced garlic, ginger, and Szechuan peppercorns to the skillet. Stir-fry for another minute until fragrant.

Add Aromatics

Stir in the Yu Choy and cucumber, and cook for an additional 2-3 minutes until the vegetables are tender but still crisp.

Add Vegetables

Pour in the soy sauce and chili paste, and stir well to combine. Cook for another minute.

Season the Stir-Fry

Remove from heat, drizzle with sesame oil, and toss in the Thai basil leaves. Adjust seasoning with salt and black pepper to taste.

Finish with Herbs

Serve immediately hot, garnished with additional Thai basil if desired.

Chicken breast, sliced

Yu Choy, chopped

Thai basil leaves

Cucumber, sliced

Vegetable oil

Ginger, minced

Szechuan peppercorns

Soy sauce

Sesame oil

In a small saucepan over medium heat, combine apricot jam, soy sauce, mirin, rice vinegar, sesame oil, minced garlic, and grated ginger. Stir until the mixture is well combined and begins to simmer. Reduce heat and let it cook for about 5-7 minutes until thickened slightly. Remove from heat and set aside.

Prepare the Yakitori Glaze

Season the Wagyu beef steaks with salt and black pepper on both sides. Let them sit at room temperature for about 15 minutes before cooking.

Prepare the Wagyu Beef

Heat a grill or skillet over high heat. Add the Wagyu beef and cook for about 3-4 minutes on one side, then flip and cook for another 2-3 minutes for medium-rare, or until desired doneness. During the last minute of cooking, brush the apricot yakitori glaze over the beef.

Cook the Wagyu Beef

Remove the beef from heat and let it rest for a couple of minutes. Slice the Wagyu beef and drizzle with any remaining yakitori glaze. Garnish with chopped green onions before serving.

Wagyu beef steak

Apricot jam

Mirin

Rice vinegar

Green onions, chopped

Soak the rice vermicelli noodles in hot water for about 5-7 minutes or until soft. Drain and set aside.

Prepare the Noodles

In a large skillet or wok, heat the vegetable oil over medium-high heat. Add the sliced chicken breast and stir-fry until cooked through, about 5-7 minutes.

Add the minced garlic and curry powder to the skillet. Stir and cook for about 1-2 minutes until fragrant.

Add Garlic and Curry

Add the sliced bell pepper and julienned carrot to the skillet. Stir-fry for another 3-4 minutes until the vegetables are tender.

Add the soaked vermicelli noodles, chicken broth, soy sauce, salt, and black pepper to the skillet. Toss everything together until well combined and heated through.

Combine Ingredients

Garnish with chopped green onions and serve hot.

Rice Vermicelli Noodles

Chicken Breast, sliced

Curry Powder

Vegetable Oil

Chicken Broth

Bell Pepper, sliced

Carrot, julienned

Green Onion, chopped

Black Pepper

Soak the rice noodles in warm water for about 20-30 minutes or until they are soft. Drain and set aside.

Prepare the Rice Noodles

In a large skillet or wok, heat 1 tablespoon of vegetable oil over medium-high heat. Add the cubed tofu and cook until golden brown on all sides. Remove and set aside.

Cook the Tofu

In the same skillet, add another tablespoon of vegetable oil. Add the minced garlic and cook for about 30 seconds until fragrant. Add the shrimp and cook until they turn pink, about 3-4 minutes. Remove and set aside.

Cook the Shrimp

In the same skillet, pour in the beaten eggs and scramble until fully cooked. Remove and set aside.

Scramble the Eggs

Add the drained rice noodles to the skillet. Pour in the soy sauce, fish sauce, sugar, and lime juice. Toss to combine and heat through.

Combine Noodles and Sauces

Return the cooked shrimp, tofu, scrambled eggs, and sliced green onions to the skillet. Toss everything together until well combined. Adjust seasoning with red pepper flakes as desired.

Add Remaining Ingredients

Serve the Pad Thai hot, garnished with crushed peanuts and cilantro.

Shrimp, peeled and deveined

Rice noodles

Tofu, firm, cubed

Eggs, beaten

Peanuts, crushed

Green onions, sliced

Fish sauce

Sugar

Lime, juiced

Red pepper flakes

Cilantro, for garnish

Preheat your oven to 300°F (150°C). Season the Berkshire pork belly with salt and black pepper. Place it in a baking dish and cover with foil. Bake for 2-3 hours until the meat is tender.

Prepare the Pork Belly

Julienne the carrots and place them in a bowl. In a separate bowl, mix rice vinegar, sugar, and a pinch of salt. Pour this mixture over the carrots and let it marinate for at least 30 minutes.

Pickle the Carrots

Prepare the Cucumber

Once the pork is done, let it rest for a few minutes before slicing it thinly. Cut the baguette in half lengthwise. Spread mayonnaise on both sides, layer the sliced pork, pickled carrots, cucumber slices, and fresh cilantro.

Assemble the Banh Mi

Drizzle soy sauce over the assembled sandwich, close it up, and enjoy!

Final Touches

Berkshire pork belly

Carrots

Cucumber

Baguette

Fresh cilantro

In a large bowl, toss the chicken wings with cornstarch, salt, and black pepper until evenly coated. Set aside.

Prepare the Chicken Wings

In a small bowl, mix together soy sauce, rice vinegar, sesame oil, garlic, ginger, and red pepper flakes. Set aside.

Make the Sauce

In a large pot or deep fryer, heat vegetable oil over medium-high heat. Once the oil is hot, fry the chicken wings in batches until golden brown and cooked through, about 8-10 minutes. Remove and drain on paper towels.

Fry the Chicken Wings

In a large skillet, add the fried chicken wings, chopped celery, and sauce. Toss everything together over medium heat for about 2-3 minutes until heated through.

Combine Everything

Remove from heat and stir in chopped basil and peanuts. Serve immediately while hot.

Garnish and Serve

Chicken wings

Celery, chopped

Fresh basil leaves, chopped

Peanuts, roughly chopped

In a pot, boil the beef short ribs until tender. Once cooked, remove the meat from the bones and shred it finely.

Prepare the Filling

In a mixing bowl, combine the shredded beef with soy sauce, black vinegar, chili oil, minced garlic, minced ginger, chopped green onions, salt, and pepper. Mix well.

Mix the Ingredients

Take a dumpling wrapper, place a spoonful of the filling in the center, and fold the wrapper to seal, pinching the edges to ensure it's tightly closed. Repeat with remaining wrappers and filling.

Salt & Pepper Pork Chop

Crispy Shrimp

Beef Short Rib

Szechuan Chicken Stir-fry

Wagyu Beef

Singapore Mai Fun

Shrimp Pad Thai

Pork Banh Mi*

Kung Pao Chicken Wing

Shortrib Dumpling

Napa Cabbage & Calamari Salad

Ny Strip

Korean Bbq Beef Satay

Kim Chee Fried Rice

Kobe Slider (2)

Cheesesteak Bao

Crab Rangoon

Tempura Cauliflower

Tofu Taco

Mushroom Lo Mein

Salmon

Roasted Branzino

Char Siu Salmon

Pork Potsticker