Braised 5-spice Duck Leg, with Baby Bak Choy with Tofu & Peanuts on a bed of Yam Brown Rice.
Tangy Malaysian-style sea bass with charred brinjal, okra, tomatoes, and Japanese pearl rice.
Boneless chicken thigh marinated in ginger, scallion and sesame oil, with baby bak choy and Japanese pearl rice.
Sliced sea bass in thai spice and tamarind sauce, with coconut long-grain rice and a poached egg.
Sliced beef kimchi stew with enoki mushrooms, wakame seaweed, and Japanese rice balls with furikake.