Recipe Card - A la Carte - EN

CLASSIC DISHES

INGREDIENTS

Romaine Lettuce

Pork Bacon*

Grated Parmesan

Fresh Egg

Caesar Dressing

Croutons

Chicken Breast (Optional)

DRESSING

Caesar Dressing

Caesar Salad

Preparation For Serving

Wash the romaine lettuce and soak with ice water 01

Drain the lettuce and place in the food container with kitchen cloth to dry 02

Tear the lettuce and add the caesar dressing, toss lightly 03

Get a chilled salad bowl and built up the salad 04

Place the grilled chicken breast, bacon and egg on top of the lettuce 05

Shaved some parmesan cheese and sprinkle with croutons 06

QUANTITY

100g 30g 20g 1pc 30g 10g 200g

ALWAYS WASH YOUR HANDS BEFORE PREPARATION!

ALSO SEE RECIPE FOR CAESAR DRESSING

ALA CARTE - WESTERN

INGREDIENTS

Sole/Cod Fish Fillet

Fish Batter

French Fries

Tartar Sauce

Salt

Black Pepper

Lemon Wedge

Fresh Lemon Juice

Fish & Chips

Preparation For Serving

Marinate the fish fillet with salt, black pepper and lemon juice 01

Dip the fish fillet with flour and then into the batter, covering completely 02

Deep fry the fillets at 180degrees to make it golden and crispy 03

Leave it on oil filter paper then sprinkle with salt and season with black pepper 04

Plate the fried fish and chips onto a plate, add lemon wedge and tartar sauce at the side 05

QUANTITY 150g 100g 150g 100g 2g 3g 1pc 5g

ALWAYS WASH YOUR HANDS BEFORE PREPARATION!

ALSO SEE RECIPE FOR FISH & CHIPS BATTER

Club Sandwich

Preparation For Serving

Toast the bread till it is golden on both sides 01

Spread mayonnaise on the toast 02

Shred lettuce mix and place it on the toast, followed by tomato slices and grilled bacon 03

Cover with a piece of toast and add roasted chicken breast, fried egg on the second layer 04

Cover with another piece of toast and cut off the hard edges of the toast 05

Cut the sandwich into 2 triangles

Plate it with french fries and tomato ketchup on the side

CONDIMENTS Tomato

DRESSING

Honey Mustard

Beef Burger

Preparation For Serving

Sprinkle salt, black pepper and a little olive oil onto the patty 01

Grill it till it turns golden on both side, then put it in the oven and cook well 02

Slice the bun into two and spread a little butter, bake it till it turn crisp 03

Spread the bun with honey mustard 04

Melt the cheese slices on top of the beef patty and grill the bacon until crisp 05

Put the lettuce, tomato, onion and beef patty onto the bun

Cover the bun with the top portion

Plate it with french fries and ketchup on the side

ALWAYS WASH YOUR HANDS BEFORE PREPARATION!

ALSO SEE RECIPE FOR HONEY MUSTARD

INGREDIENTS

Mixed Button & Shiitake

Mushrooms

Olive Oil

Butter

White Onion

Garlic

Celery

Chicken Stock

Whipping Cream

Bay Leaf

Salt

Black Pepper

Crouton

Crispy Mushrooms

Mushroom Soup

Preparation For Serving

Slice onions, celery, garlic and mushroom, then set aside 01

02

Heat butter and olive oil to fry the vegetables and mushrooms till it becomes tender and concentrated

Add chicken stock and bring it to a boil over high heat 03

Adjust to low heat for 30 minutes, then add light cream. 04

Stir and break the cream, then filter the soup 05

Deep fry the sliced mushrooms to crispy 06

Add the fried mushroom and croutons to the soup 07

QUANTITY

ALWAYS WASH YOUR HANDS BEFORE PREPARATION!

Spaghetti Bolognese

Preparation For Serving

Heat the pan with olive oil

Stir fry tomatoes and add bolognese sauce, a little vegetable stock 02

Let it boil 03

Heat the cooked pasta in hot water, drain the water and add it to the sauce 04

Add butter and continue to stir fry 05

Season with salt and pepper, cover the pasta with sauce

Add parmesan cheese to the pasta and a small amount of olive oil

ALSO SEE RECIPE FOR BOLOGNESE SAUCE

INGREDIENTS

Diced Chicken

Ginger Garlic Paste

Hung Curd

Lemon Juice

Deggi Chilli Powder

Mustard Oil

Chaat Masala

Chicken Tikka

Preparation For Serving

Marinate the chicken with salt, lemon and ginger garlic paste, then rest for 6 hours 01

Mix deggi chilli powder in warm mustard oil, then mix it with chaat masala and hung curd. 02

03

Mix the marination with marinated chicken, bell pepper and onion, then rest for another 6 hours

Use a tandoori skewer and arrange the marinated chicken, bell pepper and onion 04

Cook in a tandoor for 12 - 15 minutes 05

06

After the chicken is cooked, marinate it with melted butter, cream, black salt, chilli powder, chaat masala and plate it

GARNISH

Mint Chutney Lime Slice/Wedge

Add onion paste and ginger garlic paste, sauteed till it turns golden in colour

Season the gravy with salt, chilli powder, turmeric powder, fenugreek and garam masala

Add chicken tikka into the gravy, simmer for 10 minutes

Top it with heavy cream, ghee and butter

INGREDIENTS

Chicken Thigh

Soy Sauce

Sake

Ginger Juice

Minced Garlic

Katakuriko Potato Starch

Cooking Oil

CONDIMENTS

Lemon Wedge Mayonnaise

Chicken Karaage

Preparation For Serving

Cut the chicken thigh into bite size pieces 01

02

Put the chicken pieces, soy sauce, sake, garlic and ginger in a ziplock bag, then seal it

Rub them altogether and leave it for at least 20 minutes 03

Drain the marinated liquid of the chicken and dust it with Katakuriko potato starch 04

Heat the oil in deep frying pan to 180°C and cook it till golden brown 05

QUANTITY

400g 1.5tbsp 1.5tbsp 0.5tbsp 0.5tbsp 3tbsp 500ml

INGREDIENTS

Nasi Goreng

Preparation For Serving

02

03

04

Heat a large wok over high heat, then add a little oil and swirl around the wok

Add eggs one at a time and cook on both sides till golden brown and ensure yolk is still runny, then remove and set aside

Add a little more oil and stir fry prawns and chicken until golden brown, ensure that it is cooked through, then remove and set aside

Add remaining oil and stir fry with sambal belachan, garlic and onion for 2 minutes or until paste is fragrant

Add rice, pepper and stir fry until well combined, then stir in half of the onions, cooked prawns as well as chicken. 05

06

Topped with a sunny side up eggs and plate it with prawn crackers, achar, fried chicken, satay with peanut sauce

Garnish with coriander and chilli with sambal chilli serve on side

QUANTITY

Rice Eggs

Red Onion

Diced Carrots

AsparagusCubes

Ikan Bilis

Prawns

Chicken Cubes

Choy Sum

Chicken Powder

Sugar

Dark Soya Sauce

Sambal Belachan

Chicken Drumstick

Chicken Satay

Peanut Sauce

Achar

Prawn Crackers

Hainanese Chicken Rice

Preparation For Serving

To prepare the chicken, lightly rub salt on the outer part of the chicken 01

Rinse and pat dry with a paper towel, then pour soya sauce into the chicken and spread it evenly 02

03

Boil chicken in a pot with enough water to cover it, then add spring onions and radish

Once soup boils, turn the chicken over and cover the pot to let it simmer for 20 minutes 04

05

06

Remove chicken from pot and dip it into a bowl of iced water for 10 seconds, then leave aside

Mix sesame oil and 1/2 tablespoon of salt to glaze the skin of the chicken, at the same time, continue to simmer the broth for at least another 40 minutes

To prepare the chicken rice, render some chicken fats for its oil at medium heat 07

Saute garlic, ginger and shallots until fragrant, then add soy sauce, sesame oil, pandan leaf and rice to the pot and mix well 08

Add broth that was used to cook chicken to the pot of rice, the ideal ratio of rice to water should be 2:1 09

Cook over high heat and once it boils, reduce heat to the minimum and simmer until rice is cooked, which should take about 20 minutes 10

To prepare the soy sauce, mix sugar, shaoxing wine, sesame oil and chicken broth together 11

12

To prepare chilli sauce, mix raw chilli sauce with a tablespoon of chicken broth

Portion the chicken, pour the soy sauce mixture over 13 Serve rice and chicken along with fresh slices of cucumber, accompanied with chilli sauce and a bowl of soup 14

CONDIMENTS

Chilli Sauce

Soya Sauce

ALWAYS WASH YOUR HANDS BEFORE PREPARATION!

ASIAN INGREDIENTS

Chicken Satay

Preparation For Serving

Blend all the marination ingredients in a food processor, add a little water as needed 02

Combine the chicken and marination for 6 hours in the chiller or best overnight 03

When ready, thread 3-4 pieces of meat on a bamboo skewers 04

Grill the satay skewers for 2 - 3 minutes on each side until the meat is fully cooked 05

Ensure that the surface is nicely charred on both sides 06

Baste and brush with some oil while grilling 07

08

Plate with peanut sauce, fresh cucumber pieces, onions and ketupat

ALA QUANTITY 300g 50g 10g 100g 100g 20g 5g 10g 1pc 2g

CONDIMENTS

ALSO SEE RECIPE FOR PEANUT SAUCE

INGREDIENTS

Short Grain Rice

Beef Sirloin (Optional)*

Garlic Cloves

Sugar

Sesame Oil

Sliced Carrots

Spinach

Bean Sprouts

Sliced Mushrooms

Sliced Zucchini

GochujangSauce

Eggs

Vegetable Oil

Toasted Sesame Seeds

GARNISH

Sesame Seeds

Classic Bibimbap

Preparation For Serving

01

Mix beef, garlic, soy sauce, sugar and sesame oil in a mixing bowl, then leave it to marinate for at least 30 minutes

02

Heat a skillet over medium-high heat and add the marinated beef, then cook for 3 - 5 minutes until browned and cooked through, then set aside

03

In the same skillet, add 1 tbsp of vegetable oil and saute the carrots, spinach, bean sprouts, mushrooms and zucchini for 2 - 3 minutes until cooked through and still slightly crunchy, then set aside

Fry eggs as a sunny side up 04

05

Portion the rice and then top it with beef, vegetables and a fried egg, then drizzle with sesame seeds

Serve with gochujang sauce at the side 06

tbsp

tbsp

tbsp

tbsp

ALA CARTE - KOREAN

INGREDIENTS

Sweet Potato Noodles (Dangmyeon)

Beef

Thinly Sliced Small Onion

Julienned Carrot

Julienned Red Bell Pepper

Thinly Sliced Green Onions

Cloves of Minced Garlic

Soy Sauce

Sugar

Sesame Oil

Vegetable Oil

GARNISH

Toasted Sesame Seeds

Japchae

Preparation For Serving

Cook the sweet potato noodles, then drain and rinse in cold water

Cut the noodles into shorter lengths with Scissors 02

Cut the beef strips and season with salt and pepper 03

In a large wok, heat the vegetable oil over medium-high heat 04

Add the beef and cook until browned, then remove and set aside 05

In the same wok, add onion, carrot and bellpepper and cook till the vegetables are softened

Add in the garlic and green onions and cook for another minute

Add the cooked noodles and beef to the wok

Use a small bowl to mix soy sauce, sugar and sesame oil then pour the sauce over the noodles and vegetables

Stir until everything is evenly coated and cooked for another 2-3 minutes

Garnish with toasted sesame seeds

QUANTITY

tbsp

1 tbsp 1 tbsp

1 tbsp