Slow-cooked pork belly with brussels sprouts, mustard cauliflower, sautéed celery, and a lemon wedge.
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Slow-cooked pork belly with brussels sprouts, mustard cauliflower, sautéed celery, and a lemon wedge.
French-style chicken stew with button mushrooms, and truffled cauliflower mash.
Sautéed chicken cube with spinach in cream sauce served with konjac noodle, cabbage salad, and bitter gourd with black bean sauce.
Sautéed chicken cube with spinach in cream sauce, cherry tomato confit, roasted button mushrooms, and roasted broccoli.
Baked creole salmon with wombak cherry tomato salad, baked broccoli, purple cabbage and lemon wedge.
Crispy chicken gyoza served with achar, sauteed cabbage with ear fungus, and steamed brown rice.