Appetizer

Filipino chicken adobo and quail eggs canapé

A modern way to serve Filipino chicken adobo. Pounded chicken thigh fillets were marinated in adobo sauce, twice fried, laid on lightly toasted pan de sal halves smeared with liver pâté then topped with fried quail eggs, crispy fried garlic and finely sliced scallions.

Cook time: 12

Servings: 6 pieces

Lime butter garlic mushrooms

A delightful appetizer or side dish, this tangy, buttery and not-too-spicy dish cooks in just about 12 minutes—and that includes the preparation time!

Cook time: 8

Servings: 2 people

Rose dumplings

Think gyoza shaped like roses. Round wonton wrappers are filled, stacked and rolled to form dumplings shaped like roses. Cooking is a combination of frying and steaming.

Cook time: 15

Servings: 8 dumplings

Ebi (shrimp) tempura

Succulent shrimps coated in a thin batter, and fried until lightly crisp, are served with a sweet-salty dipping sauce.

Cook time: 10

Servings: 4 people

Chili honey cauliflower

Cut into florets, dipped in batter, deep fried until golden and crisp, then tossed with a sticky salty-sweet-spicy sauce.

Cook time: 15

Servings: 4 people