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Cheese Fries

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Passion Fruit Cheese

Jackets

Peach Calpico Milk Tea

Strawberry Cheese Mist Foam Sparkle

Classic Cheese

Cheese Foam Oolong

Jasmine Green

Black Matcha Cream Cloud Cheese Delight

Mushroom Rolls

Matcha Boba Milk

Brown Sugar Boba Milk

Steamed Dumplings

Soup Dumplings

House Specials Shrimp Ground Shumai

A unique take on bubble tea with refreshing green tea flavor.

Green Tea Bubble Tea

A refreshing drink made with tea and chewy tapioca pearls.

Classic Bubble Tea

Classic Milk Tea

In a small bowl, combine warm water, sugar, and yeast. Let it sit for about 5-10 minutes until foamy.

Activate the Yeast

In a large mixing bowl, combine all-purpose flour and salt. Create a well in the center and add the yeast mixture and olive oil.

Mix Ingredients

Mix until the dough starts to come together. Turn it out onto a floured surface and knead for about 10 minutes until smooth and elastic.

Knead the Dough

Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm area for about 1 hour, or until doubled in size.

First Rise

While the dough is rising, slice the bell peppers, onions, and olives. Set aside.

Prepare Vegetables

In a separate bowl, measure out the tomato sauce and mozzarella cheese. Set aside.

Prepare Sauce and Cheese

Preheat your oven to 475°F (245°C). If you have a pizza stone, place it in the oven to heat up as well.

Preheat Oven

Once the dough has risen, punch it down and turn it out onto a floured surface. Roll or stretch it out to your desired thickness.

Shape the Dough

Transfer the shaped dough to a baking sheet or pizza peel. Spread a layer of tomato sauce over the base, followed by mozzarella cheese. Add pepperoni, bell peppers, onions, and olives on top.

Add Sauce and Toppings

Transfer the pizza to the oven (or onto the hot pizza stone). Bake for about 12-15 minutes or until the crust is golden and the cheese is bubbly.

Bake Pizza

Remove the pizza from the oven, let it cool for a couple of minutes, then slice and serve hot.

Slice and Serve

All-purpose flour

Warm water

Active dry yeast

Sugar

Salt

Olive oil

Tomato sauce

Mozzarella cheese

Pepperoni slices

Bell peppers (sliced)

Onions (sliced)

Olives (sliced)

In a medium saucepan, combine 1 cup of quinoa and 2 cups of vegetable broth. Bring it to a boil over medium heat. Once boiling, reduce the heat to low, cover, and simmer for 15 minutes or until the quinoa is fluffy and liquid is absorbed. Remove from heat and let it sit covered for 5 minutes.

Cook Quinoa

While the quinoa is cooking, prepare the vegetables. Dice the bell pepper, red onion, and rinse the spinach under cold water to remove any dirt. Chop the spinach roughly if the leaves are large.

In a small bowl, whisk together 3 tablespoons of olive oil, 2 tablespoons of lemon juice, 2 teaspoons of minced garlic, 0.5 teaspoons of salt, and 0.5 teaspoons of black pepper until well combined.

Mix Dressing

Once the quinoa is ready, fluff it with a fork and transfer it to a large mixing bowl. Add the shredded chicken and drained chickpeas to the quinoa.

Combine Base and Protein

Add the diced bell pepper, chopped spinach, and red onion into the bowl with quinoa and protein.

Add Vegetables

Drizzle the dressing over the quinoa mixture and toss gently until everything is evenly coated.

Dress the Salad

Portion the quinoa salad into serving bowls. If desired, top with crumbled feta cheese and sliced avocado.

Plate the Dish

Serve immediately or store in meal prep containers for a healthy on-the-go meal.

Enjoy

Quinoa

Vegetable broth

Chickpeas, canned

Cooked chicken breast, shredded

Bell pepper, diced

Spinach, fresh

Red onion, diced

Lemon juice

Garlic, minced

Black pepper

Feta cheese, crumbled

Avocado, sliced

In a bowl, combine the olive oil, minced garlic, lemon juice, salt, and black pepper. Mix well. Add the chicken breast to the bowl, ensuring it is fully coated with the marinade. Cover and refrigerate for at least 30 minutes.

Marinate the Chicken

Preheat a grill or skillet over medium-high heat. Remove the chicken from the marinade and discard the marinade. Cook the chicken for 6-7 minutes on each side or until the internal temperature reaches 165°F (75°C).

Cook the Chicken

Once cooked, remove the chicken from the grill or skillet and let it rest for 5 minutes before slicing.

Rest the Chicken

Slice the chicken breast and arrange it on a serving platter. Sprinkle with fresh parsley and add lemon slices for garnish. Serve warm.

Garnish and Serve

Chicken Breast

Olive Oil

Garlic

Lemon Juice

Black Pepper

Fresh Parsley

Lemon Slices

In a bowl, mix the olive oil, minced garlic, lemon juice, chopped rosemary, salt, and black pepper. Add the chicken breasts and coat them well. Cover and let it marinate in the refrigerator for at least 30 minutes.

While the chicken marinates, wash the asparagus and cherry tomatoes. Trim the ends of the asparagus and place them in a bowl.

Prepare the Vegetables

Heat a grill or a skillet over medium-high heat. Remove the chicken from the marinade and place it on the grill. Cook for about 6-7 minutes on each side or until the chicken is cooked through and has nice grill marks.

Preheat the oven to 200°C (400°F). On a baking sheet, toss the asparagus and cherry tomatoes with balsamic vinegar and a pinch of salt. Roast in the oven for 15-20 minutes, or until tender.

Roast the Asparagus and Tomatoes

Once the chicken is cooked and the vegetables are roasted, serve the chicken alongside the asparagus and tomatoes. Sprinkle grated Parmesan cheese on top of the vegetables before serving.

Serve

Chicken breasts

Garlic cloves

Fresh rosemary

Asparagus

Cherry tomatoes

Balsamic vinegar

Parmesan cheese

Wash and peel the russet potatoes. Cut them into uniform fries, about 1/4 inch thick.

Cutting the Potatoes

Soak the cut fries in cold water for at least 30 minutes to remove excess starch. This helps in making them crispy.

Soaking the Potatoes

Drain the potatoes and pat them dry with paper towels to remove any excess moisture.

Drying the Fries

In a large pot, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C). Working in batches, fry the potatoes for about 5-6 minutes or until they are golden brown. Remove them with a slotted spoon and place them on paper towels to drain. Sprinkle salt over the fries immediately after removing them from the oil.

Frying the Fries

In a saucepan over medium heat, melt the butter. Once melted, add the all-purpose flour, stirring constantly for about 2 minutes until it forms a paste (roux).

Creating the Roux

Gradually whisk in the milk, ensuring there are no lumps. Continue to cook while whisking until the mixture thickens, about 5 minutes.

Adding Milk

Reduce the heat to low and add the shredded cheddar cheese and cream cheese. Stir until completely melted and smooth.

Incorporating the Cheese

Add the garlic powder, paprika, and black pepper to the cheese sauce. Stir to combine well.

Seasoning the Sauce

Place the freshly fried fries on a serving platter or individual plates. Generously drizzle the cheese sauce over the fries.

Combining Fries and Sauce

If desired, sprinkle chopped green onions and bacon bits over the cheese fries. Serve with sour cream on the side for dipping.

Adding Toppings

Russet Potatoes

Vegetable Oil

Butter

All-Purpose Flour

Milk

Cheddar Cheese, shredded

Cream Cheese

Garlic Powder

Paprika

Green Onions, chopped

Bacon Bits

Sour Cream

In a bowl, combine coconut milk, lime juice, minced garlic, salt, black pepper, and ground cumin. Whisk together until well combined.

Prepare the Marinade

Place the mahi mahi fillets in a shallow dish and pour the marinade over them. Ensure the fish is well coated. Cover and refrigerate for at least 30 minutes.

Marinate the Fish

Finely chop the jalapeño pepper (remove seeds if you prefer less heat). In a skillet, heat olive oil over medium heat. Add the chopped jalapeño and cook for about 2 minutes until fragrant.

Sauté the Jalapeño

Remove the fish from the marinade (discard the marinade) and add the mahi mahi fillets to the skillet. Cook for approximately 4-5 minutes on each side or until the fish is cooked through and flakes easily with a fork.

Cook the Mahi Mahi

Transfer the cooked mahi mahi to serving plates. Garnish with fresh cilantro, lime wedges, and slices of avocado.

Enjoy your delicious Costa Rica-style mahi mahi with a side of rice or fresh salad!

Fresh Mahi Mahi Fillets

Coconut Milk

Lime Juice

Fresh Cilantro

Jalapeño Pepper

Ground Cumin

Lime Wedges

Avocado

In a large mixing bowl, combine the all-purpose flour and salt thoroughly.

Mix Dry Ingredients

In a separate small bowl, dissolve the yeast in warm water (not hot) and let it sit for about 5 minutes until foamy.

Activate Yeast

Add the activated yeast mixture and olive oil to the flour mixture. Stir until a dough begins to form.

Combine Ingredients

Transfer the dough onto a floured surface and knead for about 5-7 minutes until smooth and elastic.

Place the kneaded dough in a lightly greased bowl, cover it with a damp cloth, and let it rise in a warm place for about 1 hour or until doubled in size.

Let Dough Rise

Once the dough has risen, punch it down and transfer it back to a floured surface. Roll it out into your desired shape and thickness.

Spread a layer of tomato sauce evenly over the dough. Sprinkle shredded mozzarella cheese on top, followed by pepperoni slices and fresh basil leaves.

Place the assembled pizza on a baking sheet or pizza stone and bake in the preheated oven for about 12-15 minutes or until the crust is golden brown and the cheese is bubbling.

Bake

Remove from oven, let cool for a few minutes, slice, and serve hot.

Water

Yeast

Shredded mozzarella cheese

Fresh basil leaves

In a medium bowl, mix together the graham cracker crumbs, melted butter, and sugar until well combined.

Press the mixture into the bottom of a 9-inch springform pan to form an even layer. Use the back of a measuring cup to pack it tightly.

Form the Crust

Preheat your oven to 350°F (175°C). Bake the crust for 8-10 minutes until set and lightly golden. Remove from the oven and allow to cool.

Bake Crust

In a small bowl, sprinkle the gelatin powder over the cold water and let it sit for about 5 minutes to bloom.

Dissolve Gelatin

After blooming, gently heat the gelatin mixture in the microwave for about 10-15 seconds until fully melted. Set aside to cool slightly.

Melt Gelatin

In a large mixing bowl, beat the softened cream cheese until smooth. Add in the sour cream, powdered sugar, and vanilla extract, and mix until well combined.

Mix Cheese Filling

Stir in the passion fruit pulp until evenly distributed. Then, slowly pour in the melted gelatin while mixing continuously until fully incorporated.

Add Passion Fruit

Pour the cheese filling over the cooled crust, smoothing out the top with a spatula. Refrigerate for at least 4 hours or until set.

Pour into Crust

Once the cheesecake has set, cut the fresh passion fruits in half and scoop out the pulp. Distribute the pulp over the top of the cheesecake.