Rich chocolate walnut brownie crumble, vanilla bean ice cream, chocolate syrup, pecan & whipped cream.

Brownie Crumble Sundae

The classic, rich, slow baked custard with fresh vanilla bean, topped with caramelized sugar.

Crème Brulee

Rainbow Roll

California Roll

Tuna Tataki

Ebi Shrimp

Roasted duck, de-boned then marinated in red curry sauce, blended with kaffir leaf, basil, pineapple, red and green bell pepper and tomato with steamed jasmine rice.

Roasted Duck with Red Curry

Half chicken marinated in Surin's BBQ sauce, slow roasted and grilled to perfection then served with shrimp fried rice.

Thai Barbecued Chicken

Drunken Fried Rice basil and chicken in spicy garlic chili sauce.

Pineapple Fried Rice

Hot green curry with shrimp, red & green bell pepper, green bean, basil, napa cabbage & zucchini.

Shrimp Curry

Yellow curry with chicken breast, potato, onion and carrot.

Chicken Curry

Red curry with chicken breast, bell pepper, basil and kaffir leaf.

Chicken Panang

Shrimp and chicken stuffed wontons in flavorful soup broth with napa cabbage and garnished with scallion & cilantro.

Wonton Soup

Grilled marinated lean beef, tomato, onion, romaine lettuce and cucumber in spicy sauce.

Spicy Beef Salad

Lightly garnished with cilantro, mushroom and scallion.

Spicy Coconut Soup

Spicy Hot and Sour Shrimp Soup

Grilled marinated lean pork loin filets, served with crisp mixed green & spicy onion-cilantro dipping sauce.

Moo Yang

Ground chicken spiced with basil, onion, lime juice, rice powder, lettuce and chili, served with crisp cabbage.

Chicken Larb

Young and tender calamari lightly battered and served with sweet and sour sauce.

Crispy Squid

Delicate vegetable and pork filled dumplings

Four fried crab and seasoned cream cheese in wonton wraps with sweet and sour sauce.

Crab Angels

Preheat oven to 175°C (350°F). Line an 8x8 inch (20x20 cm) square baking pan with parchment, leaving an overhang; lightly grease parchment with 1 tsp vegetable oil. In a heatproof bowl set over a gently simmering pot of water (double boiler) or in short bursts in the microwave, melt the butter and chopped bittersweet chocolate together until smooth. Stir and set aside to cool slightly (about 5 minutes).

Prepare and melt chocolate

Whisk the granulated sugar into the warm chocolate until combined. Add the eggs one at a time, whisking until fully incorporated and the mixture is glossy. Stir in the vanilla extract. Sift together the flour, cocoa powder and salt, then fold the dry ingredients into the chocolate mixture with a rubber spatula until no streaks remain. Fold in the chopped walnuts.

Mix batter

Transfer batter to the prepared pan, smooth the top with a spatula. Bake in the preheated oven for 20-25 minutes, or until the edges are set and a toothpick inserted in the center comes out with a few moist crumbs (do not overbake). Let the brownie cool in the pan on a wire rack for 30 minutes. Using the parchment overhang, remove the brownie and break it into large pieces. For finer crumble, place pieces in a bowl and gently break into 1/2–1 cm coarse crumbs with your hands or a fork. Reserve.

Bake and crumble

Make the syrup: In a small saucepan, whisk together the cocoa powder and granulated sugar to remove lumps. Add water and a pinch of salt and whisk until smooth. Place over medium heat and bring to a gentle simmer, stirring frequently. Simmer 2–3 minutes until slightly thickened. Remove from heat and stir in the vanilla extract. Let cool slightly; syrup will thicken as it cools. Keep warm or bring to room temperature before assembling.

Portion ice cream: Scoop 2 scoops of vanilla bean ice cream into each serving bowl or sundae glass (total 4 scoops per recipe yields two generous servings or four small servings—see Servings).

Add brownie crumble: Spoon a generous handful (about 60–80 g) of the cooled brownie crumble over and around the ice cream in each bowl, reserving some for topping.

Drizzle with chocolate syrup: Warm the chocolate syrup slightly if chilled, then drizzle about 1–2 tablespoons over each sundae, more to taste.

Finish with toppings: Add a dollop of whipped cream to each sundae, sprinkle with toasted chopped pecans and extra walnut pieces, then finish with a light pinch of flaky sea salt if using. Serve immediately with a spoon.

unsalted butter

bittersweet chocolate (60-70% cacao), chopped

granulated sugar

large eggs

vanilla extract

all-purpose flour

unsweetened cocoa powder

fine salt

walnuts, roughly chopped

vegetable oil (for baking pan)

water

vanilla bean ice cream

whipped cream

pecans, toasted and chopped

extra walnut pieces (optional)

flaky sea salt (optional)

Preheat the oven to 325°F (162°C). Place four 6-ounce (180 ml) ramekins in a deep baking dish or roasting pan that will hold them snugly with some space between.

Preheat and prepare

Split the vanilla bean lengthwise and scrape the seeds with the back of a knife. In a medium saucepan, combine the heavy cream, whole milk, vanilla seeds and pod. Heat over medium heat until just beginning to steam and small bubbles form around the edges (do not boil). Remove from heat, cover, and let steep for 10–15 minutes to infuse flavor.

Heat cream and vanilla

While the cream steeps, whisk the egg yolks, 1/2 cup granulated sugar (for custard), and fine sea salt in a medium bowl until pale and slightly thickened, about 1–2 minutes. Do not aerate excessively.

Whisk yolks and sugar

Remove the vanilla pod from the cream. Slowly pour about 1/3 of the warm cream into the yolk mixture in a thin stream while whisking constantly to temper the eggs. Continue adding the rest of the cream gradually while whisking until fully combined and smooth.

Temper eggs

Strain the custard through a fine-mesh sieve into a clean bowl to remove any cooked egg bits and the vanilla pod remnants. This yields a silky custard.

Strain custard

Divide the strained custard evenly among the prepared ramekins (each should be about three-quarters full). Place the filled ramekins in the baking dish.

Fill ramekins

Carefully pour hot water into the baking dish around the ramekins until the water reaches about halfway up the sides of the ramekins (use the 4 cups hot water, add more if needed). Cover the whole pan loosely with aluminum foil and bake in the preheated oven until the custards are set but still slightly jiggly in the center, 35–45 minutes depending on oven and ramekin size. Start checking at 30 minutes.

Prepare water bath and bake

Using oven mitts, remove the baking dish from the oven and transfer the ramekins to a wire rack. Let cool to room temperature, then cover each ramekin with plastic wrap and refrigerate for at least 2 hours and up to 48 hours to fully set and chill.

Cool custards

When ready to serve, remove the ramekins from the refrigerator and let sit at room temperature for 10–15 minutes to remove chill. Evenly sprinkle about 1 to 2 tablespoons of granulated sugar (from the 3/4 cup reserved for topping) over the surface of each custard so there is a thin, even layer. Use an offset spatula or gently tilt to distribute if necessary.

Prepare sugar

Using a culinary torch, melt and caramelize the sugar by holding the flame about 2–3 inches from the surface and moving in a slow circular motion until the sugar melts, bubbles, and forms an even amber-brown crust, about 1–3 minutes per ramekin. If you do not have a torch, place the ramekins under a very hot broiler set about 3–4 inches from the heat source: position the ramekins on a baking sheet and broil until the sugar melts and browns, watching constantly (about 2–5 minutes).

Caramelize

Allow the caramelized sugar to cool and harden for 1–2 minutes. Serve immediately so the shell is crisp above the cold, creamy custard. If needed, reserve any leftover granulated sugar for future use.

Set and serve

All ingredient quantities correspond to four 6-ounce servings. Ensure cream never reaches a rolling boil to avoid curdling. If custards wobble greatly in the center after recommended baking time, continue baking in 5-minute increments. For a stronger vanilla flavor, split and scrape an additional vanilla bean or substitute 1–1.5 tsp pure vanilla extract added after tempering and before straining.

heavy cream

whole milk

granulated sugar (for custard)

large egg yolks

vanilla bean

fine sea salt

granulated sugar (for topping)

hot water (for water bath)

Place 2 cups short-grain sushi rice in a fine-mesh sieve and rinse under cold running water, stirring with your hand, until the water runs almost clear (about 3–4 minutes). Drain for 10 minutes. Combine rinsed rice and 2 1/4 cups water in a rice cooker or heavy pot. If using a pot, bring to a boil over medium-high, then reduce to low, cover, and simmer 12–15 minutes until water is absorbed. Remove from heat and let sit, covered, 10 minutes.

Rinse and cook

While rice rests, warm 3 tablespoons rice vinegar, 2 tablespoons sugar, and 1 teaspoon salt in a small saucepan or microwave just until sugar dissolves. Transfer rice to a wide shallow bowl (hangiri or large bowl). Gently fold seasoning into rice with a rice paddle or spatula using cutting/fanning motions—do not mash—until evenly coated and slightly glossy. Fan rice while folding to cool to slightly warm (about body temperature). Cover with a damp towel to keep moist.

Season rice

Make crab salad: In a small bowl, mix shredded imitation crab (1 cup) with 2 tablespoons Japanese mayonnaise. Season lightly with a pinch of salt and set aside.

Prep vegetables and fruit: Peel, pit, and thinly slice avocado into long slices (about 1 cup). Julienne 1/2 cup cucumber into long thin sticks. Slice mango into thin strips if using.

Slice fish and shrimp: Using a very sharp knife, slice tuna, salmon, and yellowtail into very thin long strips or sashimi slices roughly 1/8"–1/4" thick and long enough to drape over a roll (reserve on chilled plate). If using shrimp, butterfly or slice lengthwise so it lies flat on the roll.

Toast sesame seeds lightly in a dry skillet over medium heat until fragrant, 1–2 minutes. Set aside to cool.

Lay out your bamboo mat covered in plastic on a clean work surface. Place one nori sheet shiny side down on the mat.

With wet hands (dip in water+vinegar bowl), take about 3/4 to 1 cup of seasoned sushi rice and gently spread it evenly over the nori, leaving a 1-inch (2.5 cm) strip at the far edge free of rice. Press rice gently so it sticks but not too dense. Sprinkle a few toasted sesame seeds over the rice if desired.

Flip the nori sheet rice-side down so the rice faces the plastic-wrapped mat (this is an inside-out roll). Place a thin line of crab salad across the nori about 1 inch from the near edge, then place cucumber sticks and a couple slices of avocado on top of the crab.

Using the mat, lift the near edge and roll away from you, tucking the filling in and pressing gently to form a firm cylinder. Roll until the exposed nori seam is sealed. Press with the mat to shape; do not squeeze too hard.

Slice each sashimi piece (tuna, salmon, yellowtail) into long thin strips if not already. Arrange slices of fish, mango, and avocado in overlapping rows on a clean surface to create a colorful pattern (rainbow).

Place a prepared inside-out roll on top of the layered fish/avocado/mango so the rice side is down and the nori faces up. Gently press the roll into the toppings so the slices adhere to the rice. Repeat for each roll, adjusting arrangement so each roll gets an attractive rainbow of fish, mango and avocado.

Transfer each topped roll to a cutting board seam-side down. With an oiled sharp knife (dip in the water+vinegar between cuts), slice each roll into 8 even pieces. Clean and re-oil the knife between rolls for clean cuts.

Arrange sushi pieces on a serving platter. Drizzle 1–2 teaspoons eel sauce over each piece or a couple tablespoons across the platter. Optionally add small dots or a thin line of Sriracha or spicy mayo for heat. Sprinkle toasted sesame seeds over the pieces.

Serve immediately with soy sauce, wasabi, and pickled ginger on the side. Sushi is best eaten fresh within 30–60 minutes of assembly to preserve texture and flavor.

short-grain sushi rice (uncooked)

water (for cooking rice)

rice vinegar

nori sheets (full size)

avocado

cucumber (English or Persian), julienned, seeds removed

imitation crab sticks (kanikama) or cooked crab meat, shredded

Japanese mayonnaise (e.g., Kewpie)

fresh tuna, sushi-grade

fresh salmon, sushi-grade

fresh yellowtail (or white fish), sushi-grade

raw shrimp (peeled, deveined) or cooked ebi

thinly sliced mango

sesame seeds (white), toasted

soy sauce

wasabi (prepared)

pickled ginger (gari)

sweet eel sauce (unagi sauce) or teriyaki glaze

Sriracha or spicy mayo (optional)

bamboo sushi mat (makisu), wrapped in plastic wrap

sharp knife (oiled)

small bowl of water with a little rice vinegar (for wetting hands/knife)

Place 1.5 cups short-grain sushi rice in a fine-mesh strainer and rinse under cold running water, stirring with your hand, until water runs nearly clear (about 3–4 minutes). Drain. Combine rinsed rice and 1.6 cups water in a rice cooker or heavy-bottomed pot. If using a pot bring to a boil, then reduce heat to low, cover and simmer 15 minutes. Remove from heat and let stand, covered, 10 minutes.

Rinse and Cook Rice

While rice cooks, combine 3 tbs rice vinegar, 1 tbs sugar and 1/2 tsp fine sea salt in a small bowl and stir until dissolved. Transfer cooked rice to a large bowl (ideally a wooden hangiri or wide bowl). Gently fold the vinegar mixture into the rice with a rice paddle or spatula using cutting and fanning motions to cool the rice quickly; avoid smashing grains. Rice should be slightly glossy and sticky. Cover with a damp towel and keep at room temperature until assembly (up to 2 hours).

Season Rice

Prepare crab: If using imitation crab sticks, shred or slice them into long thin strips about 3–4 inches long. If using real crab meat, flake into bite-sized pieces. Place in a small bowl and toss with 1 tbs mayonnaise to lightly bind; set aside.

Prepare cucumber: Trim cucumber ends, then slice lengthwise into quarters. Remove seeds if large, then cut each quarter into long matchsticks roughly the length of the nori (~3–4 inches). Pat dry with paper towel.

Prepare avocado: Halve and pit the avocado. Remove skin and slice each half into 3–4 thin lengthwise slices. Toss gently with 1/2 tsp lemon juice and 1/4 tsp kosher salt to prevent browning and season.

Set up: Place a bamboo mat on your work surface and wrap it in plastic to prevent sticking. Place one full nori sheet shiny-side down on the mat. Keep a small bowl of warm water nearby to wet your fingers so rice won’t stick.

Spread rice: Wet your hands, then grab about 3/4 to 1 cup of prepared sushi rice and gently spread it evenly across the nori, leaving a 1-inch border at the far edge (the edge farthest from you) uncovered. Press rice gently to form an even layer about 1/4 inch thick. Sprinkle 1 tsp toasted sesame seeds over the rice if using.

Flip nori (inside-out/uramaki style): Using the bamboo mat, carefully flip the nori so the rice side is down on the plastic-wrapped mat and the bare nori is facing up. This makes a roll with rice outside (California roll style).

Add fillings: Arrange a line of crab mixture about 1 inch from the near edge of the nori (the edge closest to you). On top of the crab, add a row of cucumber matchsticks and avocado slices.

Roll: Lift the near edge of the mat and begin to roll away from you, tucking the filling tightly as you go. Pull the mat gently as you roll to keep pressure even and create a firm cylinder. Once rolled, press the mat around the roll for 10–15 seconds to shape it.

Slice: Transfer the roll to a cutting board. Wet a very sharp knife with warm water and slice the roll into 6–8 even pieces (clean and wet the knife between cuts to maintain clean slices).

Plate and serve: Arrange pieces on a plate. Serve with soy sauce, wasabi and pickled ginger. Optionally garnish with extra sesame seeds.

imitation crab sticks (or real crab flaked)

ripe avocado

english cucumber

mayonnaise (Japanese Kewpie preferred)

lemon juice

kosher salt

nori sheets (full-size)

toasted sesame seeds (optional)

soy sauce (for serving)

wasabi (optional, for serving)

pickled ginger (optional, for serving)

warm water (for wetting hands/knife)

bamboo sushi rolling mat (sushi makisu) wrapped in plastic

sharp knife

rice paddle or wooden spoon

large bowl

Pat the tuna loin very dry with paper towels. Trim any sinew or uneven edges so you have a neat rectangular piece approximately 1 to 1.5 inches thick.

Prepare tuna

Season all sides lightly with kosher salt and freshly ground black pepper, pressing gently so the seasoning adheres.

Heat a heavy skillet (cast-iron or stainless steel) over high heat until very hot (about 2–3 minutes). Add 1 tablespoon neutral oil and swirl to coat. The oil should shimmer but not smoke heavily.

Sear the tuna: place the tuna loin in the hot skillet and sear for 20–30 seconds on each of the four long sides, rotating with tongs, until the exterior is nicely browned but the center remains rare. Total sear time will be about 1.5–2 minutes depending on thickness. Do not overcook — tataki is best with a rare interior.

Transfer seared tuna to a cutting board and let rest for 3 minutes to allow juices to settle before slicing.

Slice: using a very sharp knife, slice the tuna crosswise into 1/4-inch to 1/3-inch thin slices. Arrange slices on a chilled serving plate, fanning them slightly.

Make the ponzu dressing: in a small bowl whisk together 3 tablespoons ponzu, 1 teaspoon mirin, 1 teaspoon light soy sauce, 1 tablespoon fresh lemon juice, 1/2 tablespoon fresh lime juice, and 1/2 teaspoon finely grated fresh ginger until combined. Taste and adjust: if too sharp, add a tiny extra splash of mirin or a pinch of sugar; if too salty, add a little more citrus or water.

Let the sauce sit for 2–3 minutes to allow flavors to meld. Reserve about 1 tablespoon for drizzling over the plated tuna and serve remaining in a small ramekin for dipping at the table.

Toast sesame seeds in a dry skillet over medium heat for 1–2 minutes, shaking the pan, until fragrant and lightly golden. Remove immediately to stop browning.

Scatter the toasted sesame seeds and thinly sliced scallions over the sliced tuna. Add a few microgreens or cilantro leaves for color if using.

Drizzle the reserved ponzu lightly over the tuna slices (about 1 tablespoon) and, if desired, a tiny drizzle (1/2 teaspoon) of neutral oil to add sheen.

Serve immediately with extra ponzu for dipping, and optional wasabi paste and pickled ginger on the side.

fresh sushi-grade tuna loin

freshly ground black pepper

neutral oil (vegetable or grapeseed)

ponzu (store-bought) or ponzu-style sauce

mirin

light soy sauce

fresh lemon juice

fresh lime juice

finely grated fresh ginger

mirin (optional sweetness adjust)

sesame seeds (toasted, white and/or black)

thinly sliced scallions (green parts only), about

microgreens or cilantro leaves (optional)

wasabi paste (optional, for serving)

pickled ginger (for serving, optional)

neutral oil (for drizzle, optional)

In a medium saucepan, combine 4 cups water, 1 tablespoon kosher salt, 1 tablespoon granulated sugar and 2 tablespoons rice vinegar. Bring to a gentle simmer over medium heat, stirring until salt and sugar dissolve. Do not boil vigorously.

Prepare poaching liquid

Add the peeled and deveined shrimp (tails left on) in a single layer. Simmer gently for 60–90 seconds, until shrimp turn opaque and curl into a loose C-shape. Cooking time will vary by size; do not overcook.

Poach shrimp

Prepare a bowl with 2 cups of ice and cold water. As soon as shrimp are cooked, transfer them with a slotted spoon into the ice bath to stop cooking. Let sit 1 minute, then drain on paper towels.

Shock shrimp

With a sharp paring knife, make a shallow lengthwise cut along the belly of each shrimp and open it so it lies flatter (but keep tail intact). If the shrimps are very curly, gently press each shrimp with the flat side of the knife or palm to slightly flatten for better sushi shape.

Butterfly and press

Brush or lightly spray each shrimp with a small amount of the reserved poaching liquid (strained) or a few drops of rice vinegar to add a touch of seasoning and shine. Pat dry if excess liquid remains.