Hibiscus (roselle) juice
Inspired by a drink I first encountered at a Museum Cafe back in 2014, this iced cranberry-tasting drink is made by boiling and steeping the sepals of roselle (Hibiscus sabdariffa) flower.
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Tuna macaroni salad
Toss boiled pasta, pineapple, pickle relish, celery, carrot, Japanese mayo and cheese, chill, garnish and enjoy. We love it with buttered toast.
Crowne Plaza Hong Kong-style congee
Served with chopped mushrooms, Chinese sausage and century eggs, Hong Kong Crowne Plaza Hotel’s congee transformed this congee non-fan into an aficionado.
Hainanese chicken congee
Inspired by Hainanese-style white chicken, the poached chicken is served on top of the congee with the traditional ginger-scallion sauce, sweet soy sauce and chili sauce.
Spicy pasta tinapa with sweet mangoes
Salty and tangy with the inimitable smokiness of tinapa and the unrivaled sweetness of fully ripe mangoes harvested at the height of summer.