BULGOGI

Bulgogi Ribs: A simple Korean BBQ. This flavor consist of sweet and savory ingredients. The raw onions add a layer which invigorates the tongue.

AGUDASHI TOFU

A Japanese appetizer. Can be served with green onions and hondashi flakes. It's moist innards compliment it's crispy crust.

PEROGIES

This is a Polish dish. It is very underrated, even considered lame, however, this version is homemade served with custom German sausage, topped with cheddar cheese and green onions. It creates a flavor which is complimented by samatana sauce that is light on the pallet.

CORNED BEEF WITH SALTED EGG SALAD

This dish, has origins in Ireland. However, the Filipino version, commonly served for breakfast, is commonly served with steamed rice and a salad consisting of salted egg, tomatoes and onions. The corned beef on the other hand, is sautéed for an extended duration and includes diced potatoes. On the bite the beef is tender and designed to melt in the mouth. The flavor of beef is balanced with the savory flavor of the salad and the tomatoes add a refreshing neutrality to the dish.

PORK AND PRAWN TAMARIND SOUP

This Filipino dish is a tangy citrus soup which is based off of tamarind. It consists of pork side which has been tenderized and is steamed with fresh prawns selected from the local market. The added taro root provides a texture to the soup which is satisfying and wholesome. Greens are then incorporated which invigorate the dish leaving you feel refreshed.

BEEFSTEAK/ BIFTEK

This dish has many variants however, the Filipino version, consists of a tangy savory sauce that will stimulate your taste buds. It is then complimented with purple onions which add to its flavor. As you can see, the beef is sliced with the grain which makes it tender to chew.

PANCIT SOTANGHON

This Filipino noodle dish is savory in flavor. It consist of thin glass vermicelli noodles which gives it an appealing texture. This dish includes numerous vegetables such as carrots, snow peas and green onion. It's also topped with shrimp, fish ball and pork which are sautéed to perfection.

STEAMED BLACK COD IN SESAME SAUCE

This entre originates from Chinese cooking. It consists of a steak of fish (Black Cod) which is lathered with black bean sauce and sesame oil. This creates a savory dish which is enjoyed with cilantro as a flavor additive and garnish.

CHARBROILED LEMONGRASS PORK CHOP

This savory dish will melt your mouth. Pork- chop are marinated for 24 hours in a lemon grass sauce. Once ready, it is charbroiled and served on a bed of lettuce. As you can see, the juices of the thin sliced pork- chop linger on its up side, this is an indication that it is perfectly cooked. Once you slice into it, you will observe a thin line at its center. This is another indication that its cooked just right.

BEEF STROGANOFF

A Russian classic. Egg noodles served in a semetana sauce. The mushrooms give it an earthy flavour however, the chives add a subtle taste of sweetness. The beef is tenderized and cooked for an extended duration which contributes to this dish's savory flavor. Often served with French bread which can be dipped onto the sauce for a different texture.

SOUP FILLED PORK DUMPLINGS/ XIAO LONG BAO

This Chinese appetizer is very tedious to make, however, if done correctly, it is worth the wait. Thus, you cant just find this in any regular restaurant in Metro- Vancouver. This dumpling is made of pork, onions, scallions and garlic which are all deliciously seasoned together. When you bite into this dumpling, be careful, hot aromatic soup broth will drain and percolate in your mouth.

UMAMI SQUID FRIES

This dish is a Chinese appetizer commonly served as dimsum. There are many ways to make this, however, I felt that I needed to modify the recipe to appeal to a younger audience, thus, I came up with this gateway food which younger people will really enjoy. As you can see the batter is very crispy and salted with various seasonings. It can be served spicy with the included chilli oil.

OKONOMOYAKI/ JAPANESE FRITTATA

You will be hard pressed trying to find this dish in Metro- Vancouver. This is a popular street dish in Japan commonly served in the Hiroshima or Osaka districts. I took the liberty of combining both recipes into a convenient tasty dish. It consists of noodles, cabbage, bean sprouts amongst others. The bacon adds a savory flavor to its sauce.

PRAWN & PORK SALAD ROLL/ GOI CUON

This appetiser, served with fresh vegetables, is refreshing. The recipe consist of raw lettuce, cilantro, scallions and basil. Further, it includes cooked pork and prawns to top it off. You will feel reenergized from this Vietnamese dish once you dip into its peanut sauce and try it for yourself.

PORK SPARERIBS IN BLACK BEAN SAUCE

A Chinese staple. This dish requires that the ribs be steamed for quite some time. Once tender, black bean sauce along with several herbs comprise of the dish. It is usually eaten with plain steam rice.

SAVORY PRAWNS IN EGG SAUCE

This appetiser, originating from Singapore, consist of pan fried tiger prawns in a sauce composed of savory egg yolk and spices. The prawns are carefully butterfly cut and individually fried before smothering in the sauce. You will loose your cool upon the taste of this dish.

FLAME GRILLED PORK/ INIHAW NA LIEMPO

Filipinos are very fond of BBQ'ing. This pork belly, essentially bacon side is grilled just as is. It makes for a very palatable appetiser to many dishes, complimenting their complexity. The added charred flavor contributes in such a way that it enhances flavor by adding a taste of nature. Your primal instincts become activated when eating this dish.

CHICKEN TERIYAKI

Chicken stayed in a sweet and savory sauce. This Japanese dish is served on a bed of bean sprouts. The broccoli and carrot not only add vibrancy but also provide many health benefits. This dish is best served when the chicken is crispy on the outside and moist on the inside.

BUTTERMILK FRIED CHICKEN

A classic all American dish served in the south. This dish consist of marinating the chicken leg and thigh in butter milk for 24 hours. What results is a chicken where the meat are tenderized to fall off the bone. It is spiced with salt, pepper, cayenne and paprika to stimulate the taste buds. As you can see, the batter is really crispy and wraps around the pieces of chicken. Be carful when attempting to make this recipe because if not done correctly, the chicken can become overcooked.

CRISPY ROAST PORK HASH/ SISIG

This Filipino dish is certainly not for the faint of heart. As you can see there is a plethora of complimenting colors, however, the chili peppers are very spicy. It is mixed with a fresh citrus flavor creating a sensation that activates the salivary glands upon taste. When serving this dish, ensure that it is done while the minced roast pork belly is sizzling, this is so because an egg is cracked on top which is then mixed and left to simmer.

PRAWN TEMPURA

This recipe, I consider as one of the major products of my field studies in competitor food services. Beyond the Fact Sheets that I have to provide, it consisted of a lot of spying and discrete tactics in the actual restaurants. Little did they know, I was truly working for myself. This is a delicate work of art. In Japanese cuisine it is served as an appetizer. It requires meticulous preparation and attention to detail, in order to have the right flakiness. It is commonly served with a sweet sauce, black in color. Takushi go Hoteru!

SALMON MOTAYAKI

A dish from a medley of cultures, Canadian, Filipino and Japanese. Fresh Atlantic Salmon baked with a coat of fluffy savory topping. Before its baked, it is marinated in lemon which gives it a citrus flavor, thus combining the flavor of these nations.

CHICKEN CONGEE/ ARROZ CALDO

A savory rice porridge which consists of juicy chicken simmered in a slurry of ginger, onion and garlic helping to bring out the flavors. For those food connoisseur's, it is further garnished with saffron flower adding a hint of floral aroma to the dish. It is then topped with shaved pork, scallions, roast peanuts and garlic which combines both Chinese and Filipino influence. It is extremely tasty when spicy chilli oil and lemon are mixed in after its served.

SHREDDED FRIED CHICKEN

A Taiwanese street dish commonly served as an appetizer. This dish is composed of carefully shredding the chicken which is then battered. It should be flaky when served. It is also smothered generously with various salts and spices which appeal to the taste buds.

SWEET AND SOUR PORK

A traditional Chinese entree composed of crispy pork bathed in a sweet tangy sauce. Maintaining the delicate crispyness of the pork is the objective of this dish as to promote texture. When serving always make sure its fresh.

CRAB CHOWMEIN CRISPY NOODLES

Often one of the most coveted items on the menu, this dish has a mixture of flavors which compliment and appeal to the tongue. The taste of crab is very subtle, on the other hand, it is smothered in a creamy milk- garlic sauce which certainly is to be critiqued. It is then garnished with cilantro to add to the complexity. Moreover, the crispy noodles add another layer to the expirience.

YANG CHOW FRIED RICE

A traditional Chinese staple, consisting of plump shrimp, BBQ pork, egg and rice topped with green onions and seasoning. In Filipino culture it is used as a part of the entre, as they are very keen on mixing and matching their foods.

BEEF BRISKET/ PARES

This is a savory dish which incorporates many flavours from Chinese and Filipino palets. You can taste the subtle hint of anise and upon inspection, you will notice its fragrence which soothes your nerves.