Meal And Courses
GARLIC BUTTER BRAZILLIAN STEAK WITH PAPATAS BRAVAS
THE JUICE, THE BUTTER AND THE GARLIC SUPER AMAZING COMBINATIONS
Read MoreCLAYPOT EGG TOFU AND SEAFOOD
BRAISED EGG TOFU, Is an authentic home-cooked dish popular among the Chinese household. It is normally braised in a clay pot which adds an earthy aroma to the dish. If you do not have a clay pot, prepare it in a large pan or the wok. Tofu is an excellent source of protein which makes…
Read MoreGRILLED SALMON BANANA LEAVES POCKET WITH SAMBAL
A SPICY, SLIGHTLY SWEET AND TANGY SALMON DISH IS POPULAR ON MY TABLE, FUSION AS ITS SELF
Read MoreHOMEMADE CANTONESE ROASTED DUCK with Mandarin Pancake
Duck have always a very strong flavour and have been favourite dish among my friends and family so creating a dish is a challenge, since is not an easy recipe. Require patience but the results is just amazing, I even consider opening a special Singaporean house restaurant because of this. Total: 2 hrs 55 mins Prep:…
Read MoreKUNG POW CHICKEN
This traditional Chinese cooking is one of most favorite take out menu. This easy authentic Sichuan Kung pao chicken is my restaurant standard quality recipe. Let’s impress your friends and family with this recipe
Read MoreTWICE COOK LAMB SHANK WITH SPICE INFUSED RICE
Arabian Infused Spicy Roasted Lamb and Goat Meat Served Over curry based Rice
Read MoreBEEF CHOW FUN MY RESTAURANT STYLE
When ever you visited a restaurant, and you love the dish they serve you and you wonder how to make them. That’s what happened to me when I was in NYC around 25 years ago, and I stumble this small Asian restaurant around a corner of my apartment, Since I don’t know what to order.…
Read MorePRAWN PAD THAI
ROAST VIETNAMESE CHICKEN
Rich in flavor a combinations of coriander roots, sugar and other spices serve with Nuoc Cham chili.
Read MoreGRILLED LAMB SHANK TONGSENG
Front legs (lamb foreshank). This section is located from the thigh to the leg. Divided into two kinds, namely the front legs and hind legs. The forelegs are tougher than the hind legs because the front legs have more muscle than fat. Therefore, the processing of the front legs of the goat must be longer…
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