Shrimp and chicken sausages with roasted button mushrooms in chipotle tomato sauce, with kale and butter rice.
Tangy Malaysian-style sea bass with charred brinjal, okra, tomatoes, and Japanese pearl rice.
Fusilli Pasta in Red Pesto Sauce with Trio Mushroom, Cashew Nuts & Feta Cheese.
Sous vide oregano chicken breast with roasted asparagus, carrots, lemon couscous and a roasted sesame dressing.
Boneless chicken thigh marinated in ginger, scallion and sesame oil, with baby bak choy and Japanese pearl rice.