Sliced sea bass in thai spice and tamarind sauce, with coconut long-grain rice and a poached egg.
Shredded duck ragout with roasted root vegetables, carrot, celery, onions and fusilli pasta.
Braised 5-spice Duck Leg, with Baby Bak Choy with Tofu & Peanuts on a bed of Yam Brown Rice.
Stewed chicken leg and prawns in chipotle sauce, with charred broccoli and butter raisin rice.
Grilled yakitori chicken skewers with pickles, sesame spinach and Japanese pearl rice.