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.