Boneless chicken thigh marinated in greek yogurt and spices, with pulao rice and chickpeas.
Shredded duck ragout with roasted root vegetables, carrot, celery, onions and fusilli pasta.
Shrimp and chicken sausages with roasted button mushrooms in chipotle tomato sauce, with kale and butter rice.
Grilled yakitori chicken skewers with pickles, sesame spinach and Japanese pearl rice.
Braised 5-spice Duck Leg, with Baby Bak Choy with Tofu & Peanuts on a bed of Yam Brown Rice.