ginger

A beautiful bowl of layered colors and textures featuring diced salmon, fresh vegetables and nori strips on top of a bed of cauliflower rice.

Paleo Salmon Poke Bowl

Main Course - Japanese - January 21, 2023
Thick udon noodles coated in a savory broth with tender mushrooms and winter greens, sprinkled with sesame seeds and scallions.

Udon Noodles with Mushrooms and Winter Greens

Main Course - Japanese - January 20, 2023
A golden quiche topped with some fresh herbs and seeds, cut into 4 even pieces revealing chunks of butternut squash and shiitake mushrooms.

Butternut Squash and Shiitake Mushroom Chinese Quiche

Brunch - Chinese - January 28, 2023
A bed of roasted sweet potato and green beans, topped with perfectly cooked salmon coated in teriyaki sauce, sprinkled with sesame seeds and green onions.

Seasonal Paleo Salmon Teriyaki Bowl

Main Course - Japanese - January 29, 2023
A bed of chilled soba noodles with colorful veggies and shrimp tossed in sesame dressing

Chilled Soba Noodle Salad with Shrimp

Quick and Easy - Japanese - February 08, 2023
Tender chicken pieces perfectly coated with a glossy citrus glaze, topped with vivid red pomegranate seeds served on a bed of fragrant rice and fresh herbs.

Citrus Glazed Chicken with Pomegranate Seeds

Quick and Easy - American - February 20, 2023
On a large plate, you'll see a perfectly cooked salmon fillet with a crispy skin on the top of a bed of chilled soba noodles and crunchy snow peas. A generous amount of yuzu-miso sauce is drizzled over the salmon and noodles, and finished with a sprinkle of toasted sesame seeds and scallions for garnish.

Yuzu-Miso Salmon with Soba Noodles and Snow Peas

Main Course - Japanese - March 03, 2023
The dish features juicy and tender grilled chicken thighs, with a caramelized crust, and a vibrant green garnish of sliced spring onions and garlic chives on top. Served with steamed rice or grilled vegetables.

Chinese Style BBQ Chicken Thighs

BBQ - Chinese - March 06, 2023
A thick stew filled with tender chunks of lamb, sweet potatoes and eggplant, garnished with fresh cilantro and served with a side of fluffy couscous and lemon wedges on a decorative platter

Slow Cooker North African Lamb Stew

Main Course - African - March 07, 2023
A clear broth filled with thinly sliced asparagus and shiitake mushrooms,tender strips of chicken, topped with fresh herbs like cilantro and thai basil, and served with a nest of translucent konjac noodles.

Low-Carb Asparagus and Shiitake Pho

Main Course - Vietnamese - March 10, 2023
A vibrant plate of noodles mixed with fresh spring vegetables in a spicy red sauce topped with sesame seeds and green onions.

Spring Vegetable Gochujang Pasta

Main Course - Korean - March 15, 2023
A clear broth soup with fresh clams, snow peas, and thinly sliced shiitake mushrooms.

Clam and Vegetable Dashi Soup

Main Course - Japanese - March 21, 2023
A colorful stir fry with chunks of juicy honeydew melon, sliced chicken, and a variety of crisp vegetables, sprinkled with sesame seeds and served over steaming rice.

Honeydew Melon Chicken Stir Fry

Main Course - Chinese - April 04, 2023
A colorful and vibrant combination of green asparagus and brown shiitake mushrooms over a bed of white jasmine rice.

Asparagus and Shiitake Mushroom Stir Fry

Main Course - Chinese - April 02, 2023
A colorful plate with orange, pink and green hues. The shrimp and corn are cooked in a spicy sauce and topped with a fresh tomato-mango-cucumber salsa.

Spicy Shrimp with Corn, Mango and Salsa

Main Course - Fusion - April 19, 2023
Bright green asparagus and earthy shiitake mushrooms on a bed of fluffy white rice, drizzled with soy sesame dressing

Asparagus and Mushroom Stir-fry Brunch

Brunch - Chinese - April 22, 2023
A large bowl filled with colorful vegetables, chicken, and apricots in a fragrant spicy sauce, topped with chopped almonds.

Moroccan-Spiced Chicken and Vegetable Tagine

Main Course - African - May 03, 2023
A golden-hued fried rice with browned pastrami slices, egg, julienne scallions, and ginger kimchi.

Pastrami Fried Rice

Main Course - Fusion - January 22, 2023
The salad is served in a large bowl with a base of crispy kale. Juicy orange slices are scattered on top, along with crunchy peanuts and sesame seeds. The dressing is drizzled over the entire salad, tying all the flavors together.

Chinese Kale Salad with Oranges and Peanuts

Main Course - Chinese - January 27, 2023
The dish consists of a bed of soba noodles, tossed in sesame-soy dressing, topped with seared salmon, fresh vegetables like cucumber and radish, and edible flowers for a pop of color.

Sesame Salmon Soba Noodles

Main Course - Japanese - February 02, 2023
A deep green, velvety, and frothy smoothie topped with shredded coconut and a slice of ginger, served in a tall glass.

Matcha Avocado Green Smoothie

Smoothie - Fusion - February 21, 2023
A creamy and aromatic shrimps and vegetable curry topped with fresh herbs and served with steaming hot jasmine rice.

Thai-style Shrimp and Vegetable Curry

Main Course - Thai Fusion - April 13, 2023
A beautiful salmon fillet steamed to perfection in a bamboo steamer with a generous amount of ginger and green onions on top.

Steamed Salmon with Ginger and Green Onion

Main Course - Asian - May 17, 2023
Sliced pork shoulder with a bright red glaze served with steamed white rice and stir-fried vegetables on a rectangular plate.

Cantonese Style Char Siu Pork Shoulder

Main Course - Cantonese - May 17, 2023
A bowl of creamy, spicy curry with roasted eggplant, chickpeas and fresh herbs.

Roasted Eggplant Curry

Main Course - Indian - May 26, 2023
A perfectly seared tilapia fillet sits atop a bed of upside-down rice, surrounded by a pool of creamy white miso sauce. Juicy green bok choy provides freshness and crunch on the side.

Tilapia in White Miso Sauce with Bok Choy and Upside-Down Rice Bowl

Main Course - Japanese Fusion - May 31, 2023
A beautiful bowl of quinoa porridge topped with vibrant vegetables, poached eggs, and sesame seeds.

Quinoa Congee Bowl

Brunch - Chinese - June 03, 2023
A vibrant green smoothie packed with chunky seeds.

Green Kiwi and Cucumber Smoothie

Smoothie - Chinese - June 08, 2023
A bowl of soba noodles sitting in a warm ginger garlic broth, topped with shiitake mushrooms, sliced scallions and sesame seeds

Shiitake Soba Noodles in Ginger Garlic Broth

Main Course - Japanese - June 13, 2023
A whole sea bass covered with sliced ginger and scallions, surrounded by a golden broth of soy sauce and sesame oil.

Cantonese-Style Steamed Sea Bass

Main Course - Chinese - June 14, 2023
A bed of sliced cucumbers and daikon topped with cooked mackerel fillet and drizzled with a tangy dressing.

Summer Mackerel Salad

Main Course - Japanese - June 18, 2023
Colorful grilled chicken and veggies with a spicy red marinade, served on a white plate.

Grilled Gochujang Chicken and Summer Vegetables

Main Course - Korean Fusion - June 23, 2023
Colorful skewers of grilled pork and vegetables, coated in a glossy miso glaze, served alongside a bed of steamed rice.

Miso-Glazed Pork Skewers with Grilled Vegetables

BBQ - Japanese - July 21, 2023
A beautifully arranged plate with tender braised pork, colorful summer vegetables, and a drizzle of savory sauce.

Asian-Style Braised Pork with Summer Vegetables

Main Course - Fusion - July 31, 2023
The African-Inspired Paleo Spiced Beef Stew is a rich and aromatic dish filled with tender beef, vibrant vegetables, and a thick, flavorful broth. The stew is garnished with fresh herbs for a pop of color.

African-Inspired Paleo Spiced Beef Stew

Main Course - African Fusion - August 05, 2023
An orange ringed, pale green tagine pot sits on a rustic wooden surface. From within the lid’s conical peak, aromatic steam tendrils escape. The intense orange of the tenderly cooked sweet potatoes, the braised aubergines' velvety textures blend with the chickpeas, forming a vibrant color canvas, contrasted by the pop of ruby-red pomegranate seeds and refreshing green mint leaves sprinkled on top.

Africana-Mediterranean Sweet Potato and Chickpea Tagine

Main Course - Fusion - August 19, 2023
A pair of chopsticks lay diagonally across a bold, dark plate brimming with hues of bright purple cabbage, orange carrot, and crisp green broccoli atop a bed of hearty soba noodles. The dish is garnished with emerald-green chopped scallions and toasted sesame seeds, creating a visual feast.

Seductive Sesame Soba and Rainbow Veggies

Main Course - Japanese - September 12, 2023
The smoothie has a beautiful, bright green color that pops against the clear glass it's served in. A delicate skewer of grilled shrimp rests atop the glass, accentuating the seafood component. The rim is garnished with a thick slice of green apple, providing a pop of textural interest.

Shrimp Avocado Zing Smoothie

Smoothie - Fusion - November 02, 2023
Glistening roasted salmon sits upon a dollop of velvety, luscious chestnut puree, with vibrant greens of roasted Brussels sprouts at its side. A dusting of sesame seeds, streaks of vibrant chili oil, and a garnish of fragrant cilantro sprigs give the plate an Instagram-worthy finish.

Mediterranean Roasted Salmon with Ginger-Brussels Sprouts and Chestnut Puree

Main Course - Fusion - November 03, 2023
A beautiful rustic bowl filled with tender chicken chunks coated in dark glossy sauce, garnished with chopped cilantro and served over fluffy jasmine rice. Complemented by a handful of vibrant green bok choy and slices of bright red chili pepper, it's a warm palette complemented by fresh pops of green and red.

Slow-Cooked Vietnamese Garlic Chicken

Main Course - Vietnamese - November 27, 2023
The dish is a visual feast. Bright orange carrot purée forms an arched backdrop on the plate, juxtaposed with a variety of pan-seared seafood - salmon, shrimp, and scallops neatly lined up. Drizzled curry glaze in whimsical patterns over the seafood whispers subtle exoticism. Bits of chopped chives scattered provide vibrant specks of green.

Seascape Platter with Carrot Purée and Curry Glaze

Main Course - Fusion - December 08, 2023
A beautifully plated dish, displaying golden, crispy sardines resting atop a bed of velvety citrus-infused leek puree, garnished with vibrant red chilies and microgreens. The play of colors makes it perfect for an Instagram shot!

Pan-Seared Sardines with Citrus Leek Puree

Main Course - Chinese - December 11, 2023
Perfectly round, golden sesame balls adorned with tiny sparkling sugar crystals rest atop a cool white plate like glistening snowballs. Strands of glistening caramelized onions peek out from their cracked centers, reflecting the warm, ambient lighting.

Gilded Caramelized Onion Sesame Balls

Dessert - Chinese - December 15, 2023
A dark ceramic bowl filled with a golden soup, garnished with green pak choi leaves, charred corn kernels, and finely sliced leeks. The steam dancing from the soup adds a cozy aura. A lime wedge on the side ready to be squeezed.

Asian-Inspired Leek & Corn Soup with Miso

Soup - Fusion - December 24, 2023
A plate laid back-dropped by a warm hue fills with a mound of glossy soba noodles, flecked with vibrant greens of bok choy, orange pops of carrots, deep pink sparkling of shrimp, and delicate dusting of pleasantly contrasting black sesame seeds.

Shrimp Soba Noodle Warm Salad

Main Course - Japanese - December 28, 2023
Two bronzed pork chops resting on a white ceramic plate, encrusted with a vibrant red and crisp pear kimchi. The glistening chops are topped with a luscious drizzle of barbeque sauce, and garnished with black sesame seeds and fresh sprigs of cilantro. On the side, there's a small serving of creamy mashed sweet potatoes, offering a seductive pop of orange.

Grilled Pear Kimchi Pork Chops

Main Course - Korean - January 02, 2024
From above, you see a dark-colored bowl containing vibrant, chunky stew that breaks up the monochrome winter. Shades of bright orange butternut squash, dark green spinach, and speckles of red from the spiced tomato base are peeping out. A dollop of pastel-colored hummus cloud is perched on top, dusted with a burnt orange sprinkle of zaatar.

Middle-Eastern Spiced Stew with Hummus Cloud

Main Course - Mediterranean - January 08, 2024
A beautifully baked serving dish filled with caramelized white mushrooms and golden sesame-crusted tofu pieces. The ingredients are glazed with a glossy, sticky sauce, sparkling under soft light. Sprinkled atop are emerald cilantro leaves and vibrant red chili strands, creating a stark contrast against the monochromatic palette underneath.

Fusion White Mushroom and Sesame Tofu Bake

Main Course - Fusion - January 16, 2024
The dish is a bowl filled with fluffy white rice, topped with slices of ginger glazed chicken, sautéed mushrooms and celery. It’s garnished with thin strips of nori and sprinkled with sesame seeds. The dark shiitake mushrooms and bright green celery offer a pleasing contrast against the white rice, making the bowl vibrant and Instagram-friendly.

Celery and Shiitake Mushroom Rice Bowl

Main Course - Japanese - January 17, 2024
A bubbling dish full of creamy cauliflower florets, emerging golden-brown from the oven. Shreds of seasoned crab meat are peeping through the velvety sauce, adding a delightful contrast in color and texture. Garnished with finely chopped cilantro for a pop of fresh green and red chili flakes for that little extra heat.

Spiced Crab Bake with Curried Cauliflower Gratin

Side Dish - Indian Fusion - January 28, 2024
The smoothie's vibrant yellow-green color contrasts against a highball glass. It's served with a sturdy, eco-friendly straw and garnished with a thin, leafy cabbage slice against the glass, a small pineapple wedge on the rim, and a dusting of ground ginger on top.

Fusion Cabbage-Pineapple Smoothie with a Ginger Twist

Smoothie - Fusion - February 01, 2024
This appealing dish features a bed of cauliflower 'rice' at the bottom, topped with neatly arranged sections of colorful vegetables - sauteed mushrooms, blanched spinach, julienned carrots, and ribbons of cucumber for a refreshing crunch. At the center, caramelized Korean BBQ beef adds a luscious bronzed tone, crowned by a sunny-side-up egg with a perfectly runny yolk; tiny touches of sesame seeds and finely chopped green onions sprinkled for a polished finish.

Low-Carb Korean BBQ Beef Bibimbap with Cauliflower Rice

Main Course - Korean - February 03, 2024
A minimalistic, yet striking dish. The glossy brown trout sits atop a bed of vibrant green kale-infused rice, strewn with black and white sesame seeds. The side of pink pickled ginger adds a pop of color.

Miso-Baked Trout with Kale-Furikake Rice

Main Course - Japanese - February 04, 2024
A vibrant heap of glossy, richly-spiced stir-fried cabbage and tofu sits over a bed of fluffy quinoa, the distinct pieces of wine-soaked currants and scattered fresh herbs are visible. Lemon wedges and a mint sprig adorn the edge of the deep, ceramic bowl, framing the colorful array of dark green cabbage, creamy tofu chunks, bright fresh herbs, and pops of currants

Spiced Cabbage and Tofu Stir-Fry with Herby Quinoa

Main Course - Fusion - February 07, 2024
A warm bowl filled halfway with a golden broth, visibly aromatic with essences of miso, garlic, and ginger. Freshly sliced shiitake mushrooms and vibrant green leek float on top. A thin slice of lemon perched delicately on one side of the bowl, adds a burst of color and elevates the aesthetics of the dish.

Garlic-Ginger Miso Soup with Shiitake Mushroom and Leek

Quick and Easy - Japanese - February 09, 2024
A majestic pyramid of golden-browned jiaozi dumplings stands tall on an ornate red plate. The dumplings, seared to perfection, shimmer under soft light, their pleats elegant and uniform. Bright green chives and a contrasting crimson dipping sauce finish the gourmet tableau.

Jiaozi Dumpling Pyramid

Main Course - Chinese - February 10, 2024
The popover-style crepe sits tall and inviting on the plate, golden-brown and opened up to reveal the lightly browned crab stuffing. It's all draped in an inviting silky carrot-ginger emulsion that pools slightly at the base creating a vibrant contrast. Hints of green from the fresh chervil garnishing the dish add a dash of color.

Baked Crab-Stuffed Crepe with a Carrot-Ginger Emulsion

Main Course - French - March 08, 2024
Large, juicy prawns splayed across a round white platter, adorned with a vibrant scattering of freshly chopped green parsley. The prawns themselves are glossy, glazed in a blend of soy, garlic, and ginger, giving off an enticing sheen. There are specks of crushed red pepper for visual pop and a hint of heat.

Cantonese Parsley Prawns

Main Course - Chinese - March 10, 2024
A symphony of bold colors, with opalescent pink center of the sesame-crusted tuna steak taking the stage, framed by an abstract art of vibrant veggies - vivid green baby bok choys, sunny yellow bell peppers, and cherry-red sweet peppers. Flecks of black and white sesame seeds sprinkle the scene, invoking a gentle snowfall. At the edge of the plate, a deep, lively, ginger-lemon dressing awaits to zest things up.

Pan-Seared Sesame-Crusted Tuna with Medley of Spring Vegetables

Main Course - Japanese Fusion - March 13, 2024
A vibrant mix of clams and colorful vegetables sit atop a platter, garnished with fresh herbs. The creamy clams provide a soft contrast to the bold greens, reds, yellows, and purples of the veggies. A drizzle of vibrant red chili oil and a sprinkle of white sesame seeds add the finishing touch.

Clams and Spring Vegetable Stir-Fry

Brunch - Chinese - March 16, 2024
A sleek ceramic plate showcasing a glossy, oven-seared salmon fillet at the center, glossed with teriyaki glaze that gleams under light. An array of julienned vibrant, fresh vegetables- purple cabbage, red bell peppers and bright green spinach surround the salmon in an artful manner. The plating is finished with a drizzle of slightly opaque Yuzu Ginger Vinaigrette

Teriyaki-Seared Salmon with Yuzu Ginger Vinaigrette and Asian Slaw

Main Course - Japanese Fusion - March 29, 2024
Picture a pristine white bowl, holding a cascade of nutty brown shiitake risotto. Atop the risotto rest four beautiful oysters gently simmered to perfection in miso broth, garnished with a sprinkle of vivid green sliced scallions and a delicate accent of pink pickled ginger.

Slow Cooker Miso Oysters with Shiitake Risotto

Main Course - Fusion - April 30, 2024
A criminally tempting, soul-soothing broth, chock-full of loads of pink, succulent shrimps, vibrant green Bok Choy, and glistening slivers of ginger, served in an elegant white or blue bowl, provides an enticing contrast that is visibly pleasing against a rustic wooden backdrop. A ceramic spoon, dished up with this culinary magic sits on the side, waiting to be savored.

Springtime Shrimp and Bok Choy Soup

Main Course - Chinese - May 01, 2024
A visual feast of ruby-skinned new potatoes, with burnt-auburn miso glaze flecks, paired with fresh silhouette of thinly sliced radishes and asparagus, speckled with black and white sesame seeds. All nestled on a cool, white plate.

Crunchy Miso-Glazed New Potatoes with Asparagus Radish Salad

Main Course - Japanese - May 02, 2024
Golden, crispy fritters that are flecked with green from the fava beans and sprinkling of fragrant cilantro. They are nestled against a pool of creamy, white coconut dip, adorned with a dusting of turmeric and cumin. A vibrant mint leaf elegantly crowns the dish.

Indian-Spiced Fava Bean Fritters with Creamy Coconut Dip

Appetizer - Indian - May 12, 2024
A bright tableau of food featuring pink-hued salmon slices neatly arranged atop brown rye toasts smeared with creamy white goat cheese. On top, vibrant green arugula leaves and underneath, a smattering of dark purple beetroot cubes for garnish. Next to it, a tall glass of vibrant reddish beetroot juice with a green apple slice on the rim and a sprig of mint floating on top.

Beet-cured Salmon on Rye with Goat Cheese & Arugula and Beetroot Apple Ginger Juice

Brunch - American - May 18, 2024
An inviting bowl filled with delicate celery pieces coated in a creamy, light-yellow curry, highlighted with flecks of green from the coriander leaves and chili, and a sprinkling of almond slivers on top. The dish garnished with a mint leaf resting artfully on the side.

Slow-Cooked Celery Korma

Main Course - Indian - May 31, 2024
The creamy, pearl-white congee forms a stunning base dotted with pink curled shrimp, golden crispy corn kernels, vibrant green herbs, and a delicate drizzle of chili oil. The dish is a harmony of textures and colors, making it irresistible for both your taste buds and Instagram followers.

Shrimp Congee with Crispy Corn & Fresh Garden Toppings

Brunch - Chinese - June 08, 2024
A mandala-like plate centered on a mound of tricolor quinoa, scattered with vegetables like a painter's palette: red bell pepper, yellow corn, green broccoli, and purple cabbage. Orange-glazed shrimp arranged around it. Topped with black sesame and bright sprigs of fresh cilantro give it a final touch of contrast.

Shanghai-Style Rainbow Quinoa

Main Course - Chinese Fusion - June 21, 2024
A riotous splash of colors greets the eye, starting with pink tiger shrimp strewn on a bed of glossy, nutty farro grains dotted with flecks of green herbs. Bright pops of red chili, vibrant blanched asparagus and cucumber slivers add depth and texture.

Mediterranean Farro Salad with Vietnamese-spiced Grilled Shrimp

Main Course - Fusion - June 30, 2024
A dazzling plate, featuring a heap of glossy green baby bok choy leaves stir-fried to tender-crisp. Its charm is intensified with the ruby red of a fresh Mediterranean salsa, comprising chopped tomatoes, kalamata olives, and fresh parsley. A sprinkle of toasted sesame seeds tops the dish for a pleasing crunch and deep, nutty aroma.

Bok Choy Stir-fry with Mediterranean Salsa

Main Course - Fusion - July 17, 2024
Slender, glossy carrot spears in varying sunset hues of orange, laid elegantly across a minimalistic white platter. The dish is generously sprinkled with toasted white sesame seeds and flecks of chopped spring onion greens.

Summer Sesame-Garlic Glazed Carrot Spears.

Appetizer - Chinese - July 19, 2024
From above, you see a rainbow-like circle of colorful ingredients: dark purple soba in the center, surrounded by green cucumber ribbons, pink slices of heirloom tomatoes, smoky slices of eggplant, and a smattering of bright red chili flakes and toasted sesame seeds on top for a contrast, with a rich peanut-tahini dressing drizzle.

Fusion Summer Soba Salad with Peanut-Tahini Dressing

Main Course - Fusion - July 20, 2024
An array of vibrant shades: tawny rice studded with golden raisins, vivid red and green bell pepper strips, deep brown caramelized onion bits, and ivory cashews. The dish is further adorned with fresh mint leaves and highlighted by slices of hard-boiled egg around the rim.

India Independence Day Biryani

Main Course - Indian - August 15, 2024
The finished dish is vibrant and aromatic. The golden-brown loaf sits on a rustic wooden plank. Dotted with flecks of freshly chopped green parsley and garnished with a single twirl of thinly sliced red chili pepper, it is a visual feast.

Spicy Thai Fusion Bread with Parsley

Main Course - Fusion - August 28, 2024
Plated on a pristine white dish, the celery chicken sparks interest with vibrant green celery slivers and deeply caramelized chicken slices. Roasted sesame peanuts add specks of earthy brown sprinkled throughout, with a final drizzle of dark sauce bringing everything together. A side of lightly steamed jasmin rice on one third of the dish provides a soothing white contrast.

Stir-Fried Celery Chicken with Roasted Sesame Peanuts

Main Course - Fusion - September 03, 2024
Vibrant stir-fried vegetables provide a stunning backdrop to crispy, golden-brown sardines with a slight glaze rest atop, complemented by a smattering of sesame seeds and flecks of thinly cut red chilies. The dish is served in a shallow black bowl and garnished with a sprig of fresh cilantro. The juxtaposition of colors makes for a vibrant, texturally exciting dish that begs to be photographed.

Crispy Sardine Stir-fry with Hints of Ginger and Star Anise

Main Course - Chinese - September 05, 2024
A vista of vibrant orange pumpkin purée provides the canvas for artfully arranged thin slices of succulent steak. The steak is seared to perfection, its radiant color contrasted by sprinklings of glistening green cilantro and white sesame seeds.

Middle-Eastern Spiced Sirloin on Asian Pumpkin Purée

Main Course - Fusion - October 05, 2024
Two glossy, cherry-coloured BBQ ribs stacked diagonally, sprinkled with bright green Tarragon and sesame seeds. A side of vibrant stir-fried vegetables, and a small dipping bowl of succulent Tarragon Hoisin sauce to the side.

Tarragon Infused Char Siu BBQ Ribs

BBQ - Chinese Fusion - October 07, 2024
Vibrant arranged squash strands, tofu and seasonal veggies are peeking through a scattering of herbaceous cilantro and mint with spicy chili pepper accents. The dish is illuminated by soft lamplight, highlighting the tantalizing freshness and warmth it brings.

Autumn Harvest Spaghetti Squash Larb

Main Course - Thai Fusion - October 10, 2024
The finished dish is a gorgeous tall cheesecake with a glossy caramel top. It sits on a white, round platter, the contrast emphasizing the dessert's warm orange hue. A sprinkling of crushed graham crackers and a dollop of whipped cream with a cinnamon stick gently laid on the side embellish the cheesecake.

Pumpkin Spice New York Cheesecake

Dessert - American - October 14, 2024
The vibrant orange hues of the BBQ glazed pumpkin wedges are beautifully contrasted by scattering of black sesame seeds and chopped fresh spring onions over each piece. Set against a rustic, charcoal-black grill tray, this dish makes for an eye-catching, appetizing image.

Autumn Embrace - BBQ Chinese style Pumpkin

BBQ - Chinese Fusion - October 15, 2024
A beautifully plated, marinated chicken thigh browned to perfection with a glossy, deep mauve grape chutney drizzled on the top. The sides of the plate subtly adorned with fresh cilantro leaves. The vibrant hue of the chutney against the mocha-brown chicken rendering an appetizing contrast.

Quick Indian Spiced Chicken with Grape Chutney

Quick and Easy - Indian - October 16, 2024
Imagine a beautiful and vibrant painting made of food, seen from a bird's eye view. The bowl, filled with glistening sushi rice, forms the canvas, studded with shining, jewel-like sashimi pieces in ruby red, diamond white, and topaz orange. Golden tamago ribbons, green cucumber slices, and pink, pickled ginger add more color. Black sesame sprinkles serve as the final brushstroke.

Festive Chirashi-Zushi for Jidai Matsuri

Main Course - Japanese - October 22, 2024
The dish presents a harmonious tapestry of color and texture; white noodles coated with glossy sauce, generously sprinkled with crescent-shaped radish slices that inject a vibrant red rim. A pile of shredded chicken imbued with the warmth of ginger, Chives and sesame seeds add the finishing touch to this masterpiece.

Autumn Radiance Noodles

Main Course - Chinese - November 05, 2024
The dish showcases golden-brown potatoes and caramelized onions, littered with flakes of richly spiced mackerel. A vibrant blend of green coriander and red chili peppers on top, a soft-boiled egg nestles in the middle, its golden yolk poised to burst.

Indian-Spiced Mackerel Hash

Brunch - Indian - November 09, 2024
From an aerial view, behold a vibrant spectrum of colors in a beautifully presented bowl. A bed of golden spaghetti squash in the heart of the bowl forms the base, contrasted with bright, ruby-red gochujang glazed chicken pieces scattered about. There's an array of green cucumber and radish pickle slices gently placed along one side of the bowl. Chopped scallion and a sprinkling of white sesame seeds on top offer a delightful contrast.

Autumnal Korean Spaghetti Squash Bowl

Main Course - Korean - November 16, 2024
A warm and inviting deep orange soup, topped with bright green cilantro and served in an eye-catching earthenware bowl paired with a side of warm naan bread.

Turnip Tikka Masala Soup

Main Course - Indian - November 20, 2024
A pops of vibrant colors with deep brown glazed duck slices scattered on top of the slightly translucent stir-fried winter veggies, such as orange carrots, deep green Swiss chard, and pale yellow parsnips. It all sits under a glossy chestnut oyster sauce glaze, sprinkled with black sesame seeds. The stir-fry is plated on a black dish to contrast the vivid color palette of the meal.

Crisp-skinned Duck and Winter Veggie Stir-fry with Chestnut Oyster Sauce

Main Course - Fusion - November 21, 2024
Vibrant colored vegetables and tender chicken peep out of a shimmering golden broth. It's garnished with bright green scallions and a drizzle of chili oil, that create beautiful patterns on the surface, all served in a classic black iron pot.

Low Carb Szechuan-Style Chicken Hot Pot

Main Course - Chinese - November 22, 2024
A deep, round white ceramic bowl is filled with a generous helping of slow-cooked pulled pork, glistening with a sweet and spicy pomegranate gochujang sauce. The meat is topped with bright crimson pomegranate arils and fresh green chives, alongside a side of fluffy white rice. Next to it, a pair of clean silver chopsticks rest on an earthy wooden chopstick rest.

Pomegranate Gochujang Pulled Pork

Main Course - Fusion - December 19, 2024
Golden, charred skewers lay elegantly across the plate. Juicy pieces of marinated pork and vibrant green spinach leaves are intertwined on the skewers, each piece seared with delightful grill marks. A glossy teriyaki glaze coats over the top. A side of sticky white rice balances the bold skewers, and a sprinkle of sesame seeds provides a delicate crunch. Flashes of pink from the picked radishes adds pops of color.

Japanese BBQ Spinach Skewers

BBQ - Japanese - December 20, 2024
Picture the BBQ'ed crab, glazed in a golden-brown aromatic sauce, served on a rustic platter with sprinkled green spring onions and red chili slivers. The slight charring at the edges adds a captivating contrast. Adjacent to the crab lies a vibrant side of pickled daikon radish and carrot, rendered colorful by magenta beet juice. From above, the dish appears as a palette of saffron, robust green, and passionate red against a comforting beige platter.

Frostbite Fiesta: Charcoal-Grilled Crab in Vietnamese Inspired Marinade

BBQ - Vietnamese - December 25, 2024
Looking down on a snow-white plate, you'll see fluffy stacks of cinnamon-brown pancakes making a circle around the edge of the plate. The pancakes, dusted with powdered sugar, look like they have a dusting of fresh snow. In the middle of the circle are two tree-shaped eggs, their sunny yellow yolks are 'ornaments', decorated with vibrant red pomegranate arils. The whole plate pops with festive Christmas colors.

Christmas Gingerbread Pancakes with Tree-shaped Eggs

Brunch - American - December 25, 2024
Layers of gorgeously caramelized squash rounds make the base, stacked high and glistening with shiny dark brown hoisin glaze. A perfectly poached egg tops the stack, its silky white exterior hiding a vibrant golden center ready to ooze out at the first cut. For garnish, a sprinkle of green scallions and a drizzle of light sesame seeds add a pop of color and crackle to the dish.

Hoisin-Glazed Squash & Poached Egg Stack

Brunch - Fusion - December 28, 2024
A colorful cascade of succulent shrimp and stir-fried vegetables served over a bed of quinoa, drizzled with a golden tahini sauce. Garnished with hints of red chili flakes and lightly toasted sesame seeds, the dish pops with an irresistible fusion of color.

'Medi-Sino' Shrimp Stir-Fry with Lemon Tahini Drizzle

Main Course - Fusion - December 31, 2024
Glistening skewers stacked diagonally across a minimalist plate, their orange hue popping against the plate's monochrome. Wavy cuts on skewers enhance char marks. Emerald sprigs of cilantro add contrast. Droplets of glaze dot the rim, and a swirl of wasabi mayo is placed at one corner.

Umami Carrot Skewers with Smoked Miso BBQ Glaze

BBQ - Fusion - January 03, 2025
An enticing platter of colorful stir-fry. Plump sunchokes are beautifully seared to a crisp golden brown, intermingling with cubes of succulent chicken that reveals just the right amount of glossiness. A medley of julienne carrots and peas adds a vibrant herby green and bright carrot orange to the dish, and all served atop fluffy white rice, garnished with a hint of fresh cilantro.

Crispy Sunchoke and Chicken Stir-fry

Main Course - Chinese - January 09, 2025
The golden stew pops with colors - vibrant chunks of orange sweet potato, burnt-orange butternut squash, and deep red bell pepper floating in the herby, rich broth with tender pieces of chicken. The stew is sprinkled with parsed parsley, presenting a lovely contrast of lush green against the golden backdrop. The side of maize bread looks crisp and scrumptiously buttery.

Smoky African-Style Vegetable and Chicken Stew

Main Course - African Fusion - January 12, 2025
A plate holds four fluffy, snow-white buns dotted with black sesame seeds. Tangerine zest sprinkled over captures a lively pop of color. Beside it, a clear glass cup holds a golden-yellow liquid, a tangerine slice floating atop. A bright green mint leaf completes the vibrant palette.

Tangerine Infused Baozi & Ginger Tangerine Tea

Brunch - Chinese - January 15, 2025
A vibrant blend of reds, greens, and whites sitting atop a bed of golden puffed rice. Jewel-like pomegranate seeds add a pop of color, while a drizzle of creamy cilantro-yogurt dressing lends a dreamy finish. Clams are peeking through this beautiful chaos, adding an unexpected coastal charm.

Winter Clam Bhel Puri

Side Dish - Indian - January 19, 2025
The plated dish looks warm and inviting. Brightly colored, cubed root vegetables and robust shiitake mushrooms are scattered, but neatly stacked over a bed of fluffy barley. The dish is garnished with fresh, green sprigs of cilantro and white sesame seeds lending a contrast to the earthy colors. A drizzle of thick, dark sauce glistening under ambient light makes the dish look delectably juicy.

Winter Stir-Fry with Shiitake Mushroom & Root Vegetables

Main Course - Chinese - January 22, 2025
From above, it's a splendid tableau of long golden noodles strewn with glossy shiitake slices and vibrant green Bok Choy leaves. The garnish of bright red chillie and spring onion rings brings festive pops of color for an arresting visual.

Stir-Fried Longevity Noodles with Shiitake and Bok Choy

Main Course - Chinese - January 29, 2025
The top view shows a circular mold of tuna tartare at the center of a square white plate, vibrant with colors from the red tuna, the green avocado and cucumber, and the golden sesame seeds, specks of red chili and black sesame seeds scattered on top. Delicate drizzles of miso dressing artistically arc around the tartare, with small dots of wasabi mayo, signifying an bonafide culinary art piece.

Keto Japanese Tuna and Avocado Tartare

Main Course - Japanese - February 04, 2025
A clean, white plate holds a beautifully arranged dinner. In the center, a vibrant orange salmon fillet, covered with a shiny glaze that accentuates its flakiness. Nestled beside the salmon, a mound of light cauliflower rice speckled with green sprigs of chopped cilantro and highlighted with orange carrot shavings. It's an attractive contrast of color and textures that's sure to garner 'likes' galore.

Winter Miso Salmon with Cauliflower Ginger Rice.

Main Course - Japanese - February 10, 2025
A colorful, textured mound of golden and green chunks, studded with deep caramel tones of roasted parsnip and bright bitter greens. Crispy, lacy Parmesan cheese crisps perched on top, dusted with a vibrant sprinkle of the microgreens. It's like a painting on a white plate, radiating warmth and coziness.

Winter Fusion Endive & Parsnip Stir-fry with Parmesan Crisps

Main Course - Fusion - February 11, 2025
Visualize a beautifully scattered mosaic of light golden tempura on a shiny, flat black plate. The tempura's crispy exteriors encase deep-green leek rings and earthy brown wild mushrooms. Droplets of vibrant green chive dipping sauce artfully dot the canvas, while delicate chive flowers add a pop of color.

Winter's Embrace: Leek & Wild Mushroom Tempura

Side Dish - Japanese - February 12, 2025
Looking from above, there's a pop of color with lightly charred, coral-coloured steam-baked red snapper nested in a pool of beautifully golden coconut curry sauce. The dish is further adorned with sprigs of fresh green Thai basil, thinly sliced red chilis, and a scatter of black and white sesame seeds, making it visually stunning.

Steamed Coconut Curry Red Snapper

Main Course - Thai Fusion - February 16, 2025
At the center of a sleek black plate, a pile of glossy orange-colored stir-fry catches the eyes, speckled with green chive blossoms and pink shrimp. Slices of orange adorn the side of the plate, suggesting a sweet kick, while a sprinkle of white sesame seeds over the colorful mound adds a final touch of contrast.

Stir-fried Chive Blossom and Shrimp in Spiced Orange Sauce

Main Course - Chinese Fusion - March 02, 2025
The dish should look like a vibrant scattering of colorful elements. Four golden, crispy tempura cod chunks placed off-center on a pale plate, accentuated by the fresh hues of spring from the cherry blossom salsa. The mirin-ginger glaze glistening on the tempura casts a subtle sheen, making the dish glisten subtly under light.

Cod Tempura with Blossom Salsa and Mirin-Ginger Glaze

Main Course - Japanese - March 31, 2025
A deep red, rich curry sits at the center of a grey stoneware bowl, garnished with a scatter of vibrant green chopped sorrel. Alongside, a serving of fluffy basmati rice forms a half moon, and a small mound of tangy, white yogurt adds a contrasting touch. Lush green sorrel leaves and a rustic spoon on the side complete the scene.

Slow Cooker Sorrel Chickpea Curry

Main Course - Indian - April 06, 2025
Two juicy, golden-brown grilled chicken thighs glazed with an amber-hued rhubarb sauce, adorned with tiny green micro herbs and thin radish slices. The chicken rests on a background of steamed wild rice. The serving dish is a rustic slate tile enhancing the colors of the food.

Grilled Shoyu Chicken with Rhubarb BBQ Sauce

BBQ - Fusion - April 18, 2025