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Spatchcocked duck roasted in a tamarind and honey glaze, served with a charred mango and pak choi sesame salad.
Pork tenderloin roasted with honey and soy, coated in crushed cashews, served over sliced pineapple with crispy deep-fried cabbage.
A vibrant vegetarian omelette filled with spicy stir-fried aubergine, tofu, and sesame, seasoned with lime and soy sauce.
Deep-fry rice noodles until golden and crisp, then serve with a homemade coriander pesto, fresh chilli, and soy sauce.
A fragrant, Asian-inspired soup made by sautéing aromatics and kohlrabi before simmering in chicken stock with soy and ginger.
Deep-fried oyster mushrooms served over a watercress and plum salad with a syrupy spiced ginger and chili dressing.