Ingredients: 
-   Corn-fed Yellow Chicken (160g)
-   Sautéed Veggie with Truffle (50g)

     (romaine, leeks, peas & mushroom)
-   Mushroom Jus 
-   Pea Shoot 

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Cooking Method: 

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

2. Heat olive oil on a pan over high heat.

3. Nestle chicken skin side down and cook for
   2-3 minutes. Reduce heat to medium to high; continue cooking skin side down until skin is golden (around 8 mins).

4. Flip chicken and cook until meat is cooked through (around 5-8 mins).

5. Ready for plating. Drizzle sauce over the veggie and chicken before serving and garnish with pea shoots.

Tips: 

• To cook your chicken perfectly;
  occasionally rotating the pan to evenly distribute heat, until fat renders and skin is golden brown

Ingredient 
-   Cauliflower “Risotto” (250g)

    (chopped cauliflower, wild mushroom, cream)
-   Porcini (20g)
-   Pea Shoot
-   Black Pepper

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Cooking Method

1. Reheat the risotto in its food-grade vacuum bag with a pot of simmering hot water for 10-15 minutes.

2. Lightly brown the porcini in a pan with a drop of olive oil.

3. Ready for plating once the risotto is heated up; garnish with the porcini, pea shoot and dash of black pepper before serving.

Tips:

• Can also reheat the risotto on a pan (preferably nonstick pan) with adding 1 tablespoon of water over medium heat for 3-5 mins      

Ingredient 

-   Fresh Pappardelle (90g)
-   Sausage & Tomato Cream Sauce (400g) 
-   Parsley 
-   Black pepper 

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Cooking Method

1. Lightly sauté the pappardella with sauce.

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, and dash of black pepper before serving.  

Tips:

• Add 1 teaspoon of water to loosen up if sauce gets thicken up during sautéed. 

Ingredients
-   Canadian Pork Rack (300g)
-   Green apple, Jicama and Rainbow Radish Salad       (120g)
-   Crushed Cashew 
-   Dijon Vinaigrette 

-   Pea Shoot

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Cooking Method

1. Heat a few drops of oil on a skillet over high heat.

2. Sear one side of the chops until browned then we flip them (around 5-7 min). 

3. Turn down the heat to low and cover the pan with a lid to cook for another 5-7 min.  

4. Allow the cooked chop rest a bit so the juices inside the chops will have distributed around the meat.

5. Toss the salad in a mixing bowl with half portion of the vinaigrette, ready to plate.

6. Lay chop on to the salad, drizzle with the remaining vinaigrette and garnish with  crushed cashew nut and pea shoots before serving.

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Tips:

• Depending on how thick the pork is, you might need to subtract or add a few minutes from the suggested cooking time.  

Ingredient 
-    Mushroom Pizza (310g)

      (garlic , truffle paste, mozzarella cheese, sautéed         wild mushroom)
-    Parsley 
-    Pecorino Romano
-    Crispy Pancetta 

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Cooking Methods

1. Preheat oven to 200°C for 10 mins

2. Bake pizza for 10 mins

3. Serve on plate and garnish with parsley, Pecorino Romano and crispy pancetta 

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Tips: 

• Use a knife to run over the pizza if you don't have a pizza wheel/cutter