Moo goo gai pan (chicken and mushroom stir fry)
Thin slices of chicken are velveted and stir fried with shiitake, snow peas and carrot. A simple sauce made with chicken stock, oyster sauce and starch completes the dish.
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Thai-style dry beef curry
It’s curry with no sauce and it’s one of the most famous dishes in southern Thailand. Called khua kling in the local language, dry curry is cooked with lemongrass, kaffir lime leaves and chili.
Salmon katsu piccata
Japanese katsu meets Italian piccata in this dish of fried salmon tossed in calamansi butter sauce. Coating the fish with panko instead of flour gives it better texture and the crust soaks up the sauce better.
Air fried bacon-wrapped kani
Kani (Japanese imitation crab sticks made from fish paste) is wrapped with thinly sliced belly bacon and air fried at 190C for 12 minutes. Garnished with aonori and served with Japanese mayo, bacon-wrapped kani makes a lovely snack or appetizer.
Cheesy gyudon
A heap of shredded cheese on top of gyudon is torched until melted. It’s our home version of a beef rice bowl preparation popularized by Japanese gyudon chain Sukiya.