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Eastern & Oriental Express Caesar's Salad

500gm Romaine Lettuce
100gm Mayonnaise
5gm Anchovy to taste
1pc Chopped chilli, to taste
2pc Garlic clove coarsely chopped
1pc Lime (juice)
1pc Lime leaf chopped
2gm Parmesan Cheese, fresh, grated to taste
1tsp Fish sauce to taste
120gm "Char Siew Pork" sliced
Herb crouton for garnish
1pc Avocado, sliced
100gm Parmesan Cheese, sliced
40gm Coriander leave for garnish


Mix the mayonnaise with chopped garlic, chopped chilli, chopped anchovy, grated parmesan cheese, few drops of fish sauce, lime juice, lime leaf and freshly chopped coriander.

Make the dressing the night before allowing time for the ingredients to infused. The dressing should be nice and creamy.

Combine the lettuce, "char siew" pork, herb crouton, diced avocado, sliced parmesan cheese and coriander leaves. Garnish with country bread, serves separately.

Pickled Tomato "Thai Style"

400gm Vine-riped Tomato
200gm Spanish Onion
20gm Small Red Chillies, soaked in hot water
5gm Chopped Garlic
5gm Chopped Lemon Grass stick
5gm Ground Turmeric
15ml Peanut Oil
125ml Rice Wine Vinegar
100gm Palm Sugar
75ml Fish Sauce
5gm Kaffir Lime Leaf, sliced

Cut the tomatoes into thick wedges and toss it with onion in a large bowl. Drain chillies and coarsely chopped. Process chilli, garlic, ginger, lemon grass, turmeric and peanut oil in a food processor until mixture form a paste. Heat a large saucepan over medium heat, then add the spice paste and cook, stirring until mixture is fragrant.

Add the vinegar, 1/2 cup of water, palm sugar and fish sauce, bring the mixture to a simmer and stir until sugar dissolves. Gently stir in the tomato mixture and kaffir lime leaf, bring to a simmer, then remove from heat. Season to taste and cool to room temperature. Pour into a jars. The pickle can last for 2 days.

This pickle can serve with barbequed lamb, pork, tuna and poached or grilled chicken.

Spicy Mango Salad & Thai Basil Cream

2pcs Mango
4pcs Thai Basil Leaves
80ml Mango Juice
60ml Coconut milk
10ml Lemon Juice
5gm Red Chilli Pepper
200gm Cream
200gm Coconut Cream
6pcs Thai Basil Leaves
10gm Red Chillies
20gm Thai Basil


Dice the mango, slice the basil leaves, mix together then add the diced red chilli, add the lemon juice, the mango juice, coconut juice and then marinate for 1 hour and then pour into glasses.

Whisk the cream until reaches chantilly consistency, then add the finely chopped basil leaves and slowly add the thick coconut puree into it and then refrigerate.

Diced the red chilli , then sliced the Thai basil leaves, heat the oil until 50 degrees only and dip the chilli first for 2 minutes, then add the sliced basil.