Ingredients
-    Romaine (120g)
-    Avocado (half pc) 
-    Grilled Chicken (45g)
-    Caesar Salad Dressing (50g)
-    Crispy Pancetta
-    Croutons 
-    Pecorino Romano

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Cooking Method

1. Mix romaine and grilled chicken in a large mixing bowl.

2. Score the flesh of the avocado without piercing the skin, then scoop it out with a spoon to the mixing bowl. 

3. Empty out the dressing into the mixing bowl and toss well, ready for plating.

4. Sprinkle croutons, crispy pancetta and pecorino cheese as topping before served.

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Tips:

• Add on a medium boiled egg (7 min)
  if you care for a protein boost.

Ingredients
-    Carbonara Sauce with Bacon (230g)
-    Cooked Spaghetti (160g)
-    Fresh Parsley
-    Pecorino Romano 
-    Crushed Black Pepper

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Cooking Method

1. Lightly sauté the spaghetti and sauce with adding 1 teaspoon of water.

2. Maintain at a medium heat, stir in half portion of the parsley and coat well. 

3. Ready for plating. Garnish with the remaining parsley, pecorino, and dash of black pepper before serving.

Ingredients 
-    Salmon Steak (160g) 
-    Garlic Sautéed Spinach (30g)
-    Mashed Potato (160g)
-    Honey Ponzu Sauce (30g)

-    Pea Shoot

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Cooking Method

1. Reheat the spinach, mashed potato, and sauce in its food-grade vacuum bag with a pot of simmering hot water for 10-15 minutes.

2. Heat butter or olive oil on a pan over medium-high heat.

3. Sear salmon skin side down without moving for 3-5 minutes until skin turns golden and crispy.

4. Flip salmon over and reduce heat to medium, continue cooking for another 2-4 minutes.

5. Ready for plating. Drizzle sauce over mash potato and salmon before serving and garnish with pea shoots.

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Tips: 

• Non-stick pan will save you unnecessary stress of salmon sticking to a non-seasoned pan, and many tears of frustration.

• Adjust salmon cooking time according to your liking of doneness 

• Add a splash of white wine (2-3 tablespoons)
  also for a gourmet feel