CLASSIC DISHES
ALA CARTE - ASIAN
INGREDIENTS
Halved Large Onions
Halved 4-inch Ginger Piece
Beef Bones
Cinnamon Sticks
Star Anise
Cloves
Cardamom Pod
Coriander Seeds
Fennel Seeds
Cups of Water
Fish Sauce
Beef Pho
PreparationForServing
01
02
03
Char the onions and ginger. Place the onion halves and ginger halves on a baking sheet under the broiler until they are charred on all sides, about 10-15minutes.
Prepare the broth: In a large pot, add the beef bones and cover with cold water. Bring to a boil and let it boil vigorously for 10 minutes to remove any impurities. Discard the water and rinse the bones under cold water
04
Toast the spices: in a dry skillet, toast the cinnamon sticks, star anise, cloves, cardamom pod, coriander seeds, and fennel seeds over medium heat until fragrant, about 2-3 minutes. Be careful not to burn them
Make the broth: Add the toasted spices, charred onions, and ginger to the pot with the beef bones. Pour in enough water to cover the bones by a few inches (about 6-8 cups). Add the fish sauce, sugar, and salt. Bring to a simmer and let it cook uncovered for at least 4 hours, preferably 6-8 hours, skimming off any foam and fat that rises to the surface
ALA CARTE - ASIAN
INGREDIENTS
Sugar
Salt to taste
Thinly Sliced Beef Sirloin
Dried Rice Noodles (Bahn Pho)
Salt to taste
GARNISH
Bean Sprouts
Thai Basil Cilantro Lime Wedges
Beef Pho
PreparationForServing
Strain the broth: Once the broth is done simmering, strain it through a fine-mesh sieve or cheesecloth into another pot. Discard the solids
06
Prepare the noodles: Cook the rice noodles according to the package instructions. Rinse them under cold water to stop the cooking process and prevent them sticking together
07
Assemble the soup: Divide the cooked noodles among serving bowls. Top with the thinly sliced beef sirloin. Ladle the hot broth over the noodles and beef, ensuring that the beef is submerged in the hot broth to cook it.
08
Serve: Serve the pho hot, accompanied by plates of garnish such as bean sprouts, Thai basil, cilantro, green onions, lime wedges, and sliced chili peppers. Let diners customize their bowls with their preferred garnishes
Thinly Sliced Green Onions
Thinly Sliced Chilli Peppers
INGREDIENTS
Fresh Flat Rice Noodles
Peeled & Deveined Shrimp
Sliced Chinese Sausages
Lightly Beaten Eggs
Minced Garlic Cloves
Soy Sauce
Dark Soy Sauce
Fish Sauce
Oyster Sauce
Chilli Paste, Optional
Bean Sprouts
Chinese Chive / Green Onions
Vegetable Oil
Salt & Pepper to Taste
PreparationForServing
Blanch the rice noodles in boiling water for about 1-2 minutes. Drain well and set aside
Heat a wok or large skillet over medium-high heat. Add a tablespoon of oil and swirl to coat the wok
Add the beaten eggs and cook until set. Remove the eggs from the wok and set aside
Add another tablespoon of oil to the wok. Add minced garlic and stir-fry until fragrant, about 30 seconds
Add the shrimp and Chinese sausages. Stirfry until the shrimp turn pink and the sausages are heated through
Fresh Flat Rice Noodles
Peeled & Deveined Shrimp
Sliced Chinese Sausages
Lightly Beaten Eggs
Minced Garlic Cloves
Soy Sauce
Dark Soy Sauce
Fish Sauce
Oyster Sauce
Chilli Paste, Optional
Bean Sprouts
Chinese Chive / Green Onions
Vegetable
Salt
Char Kway Teow
PreparationForServing
ขั-นตอนการ ทํา นา
Push the ingredients to the side of the wok and add a bit more oil if needed. Add the drained rice noodles to the wok
Add soy sauce, dark soy sauce, fish sauce, and oyster sauce. Toss everything together until well combined
Stir in the cooked eggs, bean sprouts, and Chinese chives. Toss everything together and stir-fry for another 2-3 minutes until the bean sprouts are tender but still crisp
Taste and adjust the seasoning with salt, pepper, and chili paste if using
Combined, transfer the Char Kway Teow to serving plates
ALA CARTE – ASIAN
เอเชย
INGREDIENTS
Boneless
Galangal
Turmeric
Garlic
Lemongrass
Coriander
Peanut
CONDIMENTS
Chicken Satay ไก่สะเต๊ะ
PreparationForServing ขนั้ตอนการท ำา
Cut the chicken meat into small cubes หั่นเนื้อไก่เป็นก้อนเล็กๆ 01
02
03
05
Blend all the marination ingredients in a food processor, add a little water as needed
Combine the chicken and marination for 6 hours in the chiller or best overnight นำไก่มำหมักเป็นระยะเวลำ
When ready, thread 3-4 pieces of meat on a bamboo skewers เมื่อเตรียมพร้อมแล้ว
Grill the satay skewers for 2 - 3 minutes on each side until the meat is fully cooked
ยำงไกสะเตะทเสยบไมไวดำนละประมำณ 2-3 นำที
Ensure that the surface is nicely charred on both sides ย่ำงเนื้อไก่จนสวยงำมทั้งสองด้ำน 06
07
Baste and brush with some oil while grilling ใชแปรงทำนำมนเลกนอยลงบนเนอขณะทกำลัง ย่ำง
Plate with peanut sauce, fresh cucumber pieces, onions and ketupat นำซอสถั่วลิสงมำรำดลงบนเนื้อไก่ย่ำงในจำน ตกแต่งจำนด้วยแตงกวำสดสไลด์ หัวหอม และ ขนมเทียน 08
ALA CARTE – ASIAN
Whole Chicken
Cucumber
Jasmine Rice
Ginger
Peeled Garlic
Chicken Fat
Pandan Leaves
Sesame Oil
Cucumber Slices
Hainanese Chicken Rice
Preparation For Serving
To prepare the chicken, lightly rub salt on the outer part of the chicken ในขนตอนกำรเตรยมไก
02
03
11
12
Rinse and pat dry with a paper towel, then pour soya sauce into the chicken and spread it evenly
Boil chicken in a pot with enough water to cover it, then add spring onions and radish
นำไกลงมำตมในหมอโดยใสนำพอทวมตวไก
Once soup boils, turn the chicken over and cover the pot to let it simmer for 20 minutes
Remove chicken from pot and dip it into a bowl of iced water for 10 seconds, then leave aside
Mix sesame oil and 1/2 tablespoon of salt to glaze the skin of the chicken, at the same time, continue to simmer the broth for at least another 40 minutes
To prepare the chicken rice, render some chicken fats for its oil at medium heat
Saute garlic, ginger and shallots until fragrant, then add soy sauce, sesame oil, pandan leaf and rice to the pot and mix well
Add broth that was used to cook chicken to the pot of rice, the ideal ratio of rice to water should be 2:1
Cook over high heat and once it boils, reduce heat to the minimum and simmer until rice is cooked, which should take about 20 minutes
To prepare the soy sauce, mix sugar, shaoxing wine, sesame oil and chicken broth together
To prepare chilli sauce, mix raw chilli sauce with a tablespoon of chicken broth
Portion the chicken, pour the soy sauce mixture over นำไกมำสบ เทซอวขำวทผสมไวลงไปบนไก
Serve rice and chicken along with fresh slices of cucumber, accompanied with chilli sauce and a bowl of soup
CONDIMENTS
Chicken Broth
Dried Red Chilli
Seedless Red Chilli
Turmeric
Lemongrass
Galangal
Candlenut
Soaked Dried Shrimps
Corn Oil
Laksa Leaves
Palm Sugar
Shallot
Fish
Coconut
PreparationForServing
Add chicken broth in a big pot and bring it to boil
Soak dried shrimp in 1 cup of hot water for about 20 minutes
Fry prawn heads with some oil in a separate pot until dry and fragrant
จนกระทั(งหัวกุ้งกรอบและมีกลิ(น
Add some boiling broth to the fried prawn heads and use a potato masher to press the prawn heads to release more fragrance
เติมนํ;าซุปลงไปในกระทะทอดหัวกุ้งและใช้ที(บดมันฝรั(งบดหัวกุ้งที( ทอดแล้วเพื(อเพิ(มรสหอมของหัวกุ้ง
Add prawn heads and stock to the rest of the boiling broth
นําหัวกุ้งบดมาใส่ลงในนํ;าซุปที(ต้มจนเดือด
Turn heat down to low or medium-low and simmer the stock with lid for about 1 hour
ลดไฟลงให้ความร้อนตํ(าหรือตํ(าจนถึงปานกลาง และเคี(ยวนํ;า สต็อกต่อโดยปิดฝาหม้อเป็นระยะเวลาประมาณ Z ชั(วโมง
Use a food processor or pestle and mortar to chop and pound the dried shrimp to fine pieces
Add water to soften the dried shrimps into stock and make it more fragrant
ใช้เครื(องปั(นอาหารหรือครกและสาก บดและทุบกุ้งแห้งให้ละเอียด เติมนํ;าเพิ(มลงไปในนํ;าซุปเพื(อให้กุ้งแห้งนุ่มยิ(งขึ;นและเพื(อเพิ(มความ หอมให้กับนํ;าซุป
Blend shallots in a food processor to get some juice, do not remove from food processor yet
ใช้เครื(องปั(นปั(นหอมแดงให้เป็นนํ;า และพักไว้ในเครื(องปั(นก่อน
Sambal Balachan Freshly chopped laksa leaves
Chicken Broth
Dried Red Chilli
Seedless Red Chilli
Turmeric
Lemongrass
Galangal
Candlenut
Soaked Dried Shrimps
Corn Oil
Laksa Leaves
Palm Sugar
Shallot
Fish Sauce
Coconut Milk
Garlic Shrimp Paste
Laksa
PreparationForServing
Add garlic, red chilli, dried chilli, lemongrass, turmeric, candlenut, galangal into the food processor and blend till finely chopped up
Then, add water, grounded coriander powder and belachan into the processor and blend them
Heat up the pan with some oil and fry the laksa paste till dark red, approximately 30 minutes
ตั;งกระทะเติมนํ;ามัน
Add chopped dried shrimp and continue frying till they are mixed into the laksa paste
Remove the prawn heads from the stock and add laksa paste into the pot
Bring the stock to boil and add coconut milk as you stir
นํานํ;าสต็อกไปต้ม เติมกะทิลงไปในหม้อในขณะที(กําลังคน
Turn the heat down to medium or medium-low and add bean curd puff
ลดความร้อนลงเหลือไฟปานกลางหรือไฟตํ(าถึงปานกลาง และ ใส่เต้าหู้ทอดลงไป นํานํ;าสต็อกมาต้มให้เดือด
Bring the stock to boil and add some salt and sugar
When ordered, heat up a portion of the noodles and ladle the hot broth over the noodles
ALA CARTE – ASIAN
Rice ข้ำว
Eggs ไข่
Red Onion หอมแดง
Diced Carrots แครอทแห้ง
Asparagus Cubes หน่อไม้ฝรั่ง
Ikan Bilis ปลำแอนโชวี่
Prawns กุ้ง
Chicken Cubes ซุปไก่ก้อน
Choy Sum ผักกวำงตุ้ง
Chicken Powder ผงปรุงรสไก่
Sugar น้ำตำล
Dark Soya Sauce ซอวดำ
Sambal Belachan นำพรกซมบล
Chicken Drumstick เนื้อน่องไก่
Chicken Satay ไก่สะเต๊ะ
Peanut Sauce ซอสถั่วลิสง
Achar อำจำด (ผักดอง)
Prawn Crackers ข้ำวเกรียบกุ้ง
Nasi Goreng ขาวผดนาซโกเรง
PreparationForServing
02
03
Heat a large wok over high heat, then add a little oil and swirl around the wok
Add eggs one at a time and cook on both sides till golden brown and ensure yolk is still runny, then remove and set aside
Add a little more oil and stir fry prawns and chicken until golden brown, ensure that it is cooked through, then remove and set aside
Add remaining oil and stir fry with sambal belachan, garlic and onion for 2 minutes or until paste is fragrant
05
06
Add rice, pepper and stir fry until well combined, then stir in half of the onions, cooked prawns as well as chicken.
Topped with a sunny side up eggs and plate it with prawn crackers, achar, fried chicken, satay with peanut sauce
นำไข่ดำวมำวำงไว้ด้ำนบนและตกแต่งจำนด้วยข้ำวเกรียบกุ้ง อำจำด ไก่ทอดสะเต๊ะกับซอสถั่ว
Garnish with coriander and chilli with sambal chilli serve on side
ตกแตงโดยกำรโรยหนำดวยผกชและพรกเปนเครองเคยง
ALSO SEE RECIPE FOR PEANUT SAUCE
ALA CARTE - ASIAN
Pad Thai
INGREDIENTS
Dried Rice Noodles
Vegetable Oil
Minced Garlic Cloves
Finely Chopped Shallot
Cup of Protein (Tofu / Chicken / Shrimp)
Lightly Beaten Eggs
Cup of Bean Sprouts
Thinly Sliced Green Onions
Cups of Chopped Roasted Peanuts
Tamarind Paste
Fish Sauce
Soy Sauce
Brown Sugar
Chilli Paste
GARNISH
PreparationForServing
Place the dried rice noodles in a large bowl and cover with hot water. Let them soak for about 2030 minutes, or until they are soft but still slightly firm. Drain and set aside 01
In a small bowl, mix together the tamarind paste, fish sauce, soy sauce, brown sugar, and chili paste until well combined. Adjust the seasoning to your taste 02
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the minced garlic and chopped shallot, and cook until fragrant, about 1 minute 03
Lime Wedges Chopped Cilantro
Add the protein (tofu, chicken, shrimp, etc) to the skillet and cook until fully cooked through. If using shrimp, cook until they turn pink and opaque 04
Dried Rice Noodles
Vegetable Oil
Minced Garlic Cloves
Finely Chopped Shallot
Cup of Protein (Tofu / Chicken / Shrimp)
Lightly Beaten Eggs
Cup of Bean Sprouts
Thinly Sliced Green Onions
Cups of Chopped Roasted Peanuts
Tamarind Paste
Fish Sauce
Soy
Brown
Chilli
GARNISH
Pad Thai
PreparationForServing
Push the protein to one side of the skillet and add the beaten eggs to the other side. Scramble the eggs until they are fully cooked, then mix them with the protein
ดันโปรตีนไปด้านหนึJงของกระทะแล้วใส่ไข่ทีJตีแล้วลงไปอีก
Add the soaked rice noodles and the prepared sauce to the skillet. Use tongs to toss everything together until the noodles are evenly coated with the sauce and heated through, about 2-3 minutes 06
Add the bean sprouts and sliced green onions to the skillet, and toss to combine 07
Lime Wedges Chopped Cilantro
Transfer the Pad Thai to serving plates or bowls. Sprinkle with chopped roasted peanuts and garnish with lime wedges and chopped cilantro, if desired 08
INGREDIENTS
Chicken Tikka แกงไก่ทิกก้ำ
Kashmiri Red Chilli Powder พริกป่นแคชมิริ
Salt เกลือ
Ginger Garlic Paste กระเทียมผสมขิงบดละเอียด
Onion Paste หัวหอมบดละเอียด
Turmeric Powder ผงขมิ้น
Garam Masala เครื่องเทศกำรัม (กำรัมมำซำลำ)
Fenugreek Leaves ลกซด (ใบเฟนูกรีก)
Oil น้ำมัน
Ghee เนยกี (เนยใส)
Butter เนย
Cinnamon อบเชย
Green Cardamom กระวำนเขียว
Clove กำนพลู
Green Chillies พริกเขียว
Cashew Paste เม็ดมะม่วงหิมพำนต์บดละเอียด
Melon Seed Paste เมล็ดแตงโมบดละเอียด
Sugar น้ำตำล
Water น้ำ
Heavy Cream
DRESSING
Coriander leaves
Butter Chicken แกงไก่เนย
PreparationForServing
01
02
03
04
05
Add oil to a pan เติมน้ำมันลงในกระทะ
Tempered with cinnamon stick, green cardamom, clove and dry red chilli ปรุงรสด้วยอบเชย กระวำนเขียว กำนพลู และพริกแดง แห้ง
Add onion paste and ginger garlic paste, sauteed till it turns golden in colour เติมหัวหอมบดละเอียดและกระเทียมผสมขิง บดละเอยดลงไปผดจนเปลยนเปนสเหลองทอง
Add cashew paste and melon seed paste, cook well in slow heat ใสเมดมะมวงหมพำนตบดและเมลดแตงโมบดลงไป รวมกนโดยใชไฟออน
Add tomato puree and cook well เติมน้ำมะเขือเทศลงไป
Season the gravy with salt, chilli powder, turmeric powder, fenugreek and garam masala
Add chicken tikka into the gravy, simmer for 10 minutes
Top it with heavy cream, ghee and butter
QUANTITY
ALA CARTE – INDIAN อินเดีย
INGREDIENTS
Diced Chicken
Ginger Garlic Paste
Hung Curd
Lemon Juice
Deggi Chilli Powder
Mustard
Chaat Masala
Diced Onions
Fresh Cream
Mint Chutney
Lime Slice/Wedge
Chicken
Tikka
แกงไก่ทิกก้า
PreparationForServing ขนั้ตอนการทำา
01
Marinate the chicken with salt, lemon and ginger garlic paste, then rest for 6 hours นำเนื้อไก่มำหมักด้วยเกลือ
02
03
04
Mix deggi chilli powder in warm mustard oil, then mix it with chaat masala and hung curd. นำพริกป่นอินเดียมำผสมในน้ำมันมัสตำร์ดอุ่นร้อน
Mix the marination with marinated chicken, bell pepper and onion, then rest for another 6 hours นำเครื่องหมักมำหมักกับไก่
Use a tandoori skewer and arrange the marinated chicken, bell pepper and onion จดเรยงเนอไกหมก
Cook in a tandoor for 12 - 15 minutes อบในเตำอบแทนดอเป็นระยะเวลำ 12 - 15 นำที 05
After the chicken is cooked, marinate it with melted butter, cream, black salt, chilli powder, chaat masala and plate it หลังจำกที่ไก่สุกแล้ว
QUANTITY
ALA CARTE - INDIAN
INGREDIENTS
Washed & Chopped fresh Spinach Leaves
Cubed Paneer
Ghee
Finely Chopped Onion
Finely Chopped Tomatoes
Minced Garlic Clove
Minced Ginger (1-inch)
Finely Chopped Green Chilli
Cumin Seeds
GARNISH
Fresh Cilantro Leaves
Palak Paneer
PreparationForServing
Blanch the spinach: Bring a pot of water to boil. Add the chopped spinach leaves and blanch for 2-3 minutes until they wilt. Drain the spinach and immediately transfer it to a bowl of ice water to stop the cooking process. This helps retain the vibrant green color of the spinach. Drain the spinach again and set aside
Heat oil or ghee in a pan over medium heat. Add cumin seeds and let them splutter.
Add finely chopped onions and sauté until they turn translucent
Add minced garlic, ginger, and green chilli (if using). Sauté for another 2-3 minutes until the raw smell disappears
Add chopped tomatoes and cook until they become soft and mushy
Now, add turmeric powder, coriander powder, and salt. Mix well and cook for another 2-3 minutes
GARNISH
Palak Paneer
PreparationForServing
Add the blanched spinach to the pan and mix everything well. Cook for 3-4 minutes.
Transfer the mixture to a blender or use an immersion blender to blend it into a smooth puree. If using a blender, let it cool slightly before blending
Return the pureed spinach mixture to the pan. Add garam masala and mix well. Adjust the consistency by adding water if needed
Add the cubed paneer to the spinach gravy. Stir gently to combine. Let it simmer for 5-7 minutes, allowing the flavors to meld together
If using, stir in heavy cream or yogurt to add richness to the dish
Garnish with fresh cilantro leaves and serve hot with naan, roti, or rice
ประดับด้วยใบผักชีสดและเสิร์ฟร้อนกับนาน
ALA CARTE - INDIAN
INGREDIENTS
Paneer
Whisked Curd Yoghurt
Ginger-Garlic Paste
Lemon Juice
Red Chilli Powder
Turmeric Powder
Coriander Powder
Cumin Powder
Garam Masala
Salt to taste
Oil
Assorted vegetables (Bell Pepper / Onions / Tomatoes)
Chopped Coriander Leaves
Paneer Tikka
PreparationForServing
In a large mixing bowl, combine whisked yogurt, ginger-garlic paste, lemon juice, red chili powder, turmeric powder, coriander powder, cumin powder, garam masala, salt, and oil
Mix well to form a smooth marinade
Add paneer cubes to the marinade and gently coat them with the mixture
Cover the bowl and let the paneer marinate for at least 30 minutes in the refrigerator. You can also marinate it overnight for better flavor
Soak wooden skewers in water for about 20-30 minutes to prevent them from burning during grilling
Thread marinated paneer cubes and assorted vegetables onto the skewers, alternating them as desired
Paneer
Whisked Curd Yoghurt
Ginger-Garlic Paste
Lemon Juice
Red Chilli Powder
Turmeric Powder
Coriander Powder
Cumin Powder
Garam Masala
Salt to taste
Oil
Assorted vegetables (Bell Pepper / Onions / Tomatoes)
Chopped Coriander Leaves
GARNISH
Lemon Wedges
Paneer Tikka PreparationForServing
Preheat the grill or oven to medium-high heat
Brush the grill grates with oil to prevent sticking
Place the skewers on the grill or on a baking sheet if using an oven
Grill the paneer tikka for about 10-15 minutes, turning occasionally, until they are evenly charred and cooked through
You can also baste the paneer tikka with oil or butter while grilling for extra flavor and moisture
Once cooked, remove the paneer tikka from the grill or oven
Sprinkle chopped coriander leaves (cilantro) on top
Serve hot with lemon wedges and optionally sprinkle some chaat masala on top for extra tanginess
Chaat Masala
ALA CARTE – JAPANESE
Chicken Thigh
Sake
Ginger Juice
Minced Garlic
Chicken Karaage ไก่คาราเกะ
PreparationForServing
01
Cut the chicken thigh into bite size pieces
Put the chicken pieces, soy sauce, sake, garlic and ginger in a ziplock bag, then seal it
03
Rub them altogether and leave it for at least 20 minutes
Drain the marinated liquid of the chicken and dust it with Katakuriko potato starch เทสวนผสมทใชหมกเนอไกทเปน ของเหลวทง
Heat the oil in deep frying pan to 180°C and cook it till golden brown ตั้งน้ำมันในกระทะให้ควำมร้อนถึง
ALA CARTE – JAPANESE
INGREDIENTS
Water น้ำ
Dashi Granules
Miso Paste
Diced Silken Tofu
GARNISH
Sliced Spring Onions
Miso Soup ซุปมิโสะ
PreparationForServing
Soak the wakame and set aside
Combine water and dashi granules in a medium saucepan over high heat to bring to a boil
Reduce heat to medium and whisk in the miso paste
Add in the tofu and wakame
QUANTITY
ALA CARTE - JAPANESE
INGREDIENTS
Udon noodles
Dashi Stock
Soy Sauce
Mirin
Sake Sugar
GARNISH
Sliced Green Onions
Thinly sliced Kamaboko
Udon
PreparationForServing
Cook the Udon directly in the broth 01
02
In a pot, combine the dashi stock, soy sauce, mirin, sake, and sugar. Bring the mixture to a gentle simmer over medium heat
Once the broth is simmering add the cooked udon noodles to the pot. If you haven’t cooked the noodles yet, add them directly to the broth and let them cook for 8-10 minutes or until they’re tender
Once the noodles are cooked, taste the broth and adjust the seasoning if needed. You can add more soy sauce, mirin, or sugar accordingly
Ladle the udon noodles and broth into serving bowls
Add your desired toppings to the bowl. You can be creative with the toppings, adding as much or as little as you like
Serve the udon hot and enjoy!
ALA CARTE - KOREAN
PreparationForServing
INGREDIENTS
Thinly Sliced Beef
Soy Sauce
Honey
Sesame Oil
Minced Garlic Gloves
Grated Small Onion
Chopped Green Onions
Rice Vinegar / Apple Cider
Ground Black Pepper
Vegetable Oil
Grated Pear
Sesame Seeds
In a mixing bowl, combine soy sauce, brown sugar or honey, sesame oil, minced garlic, grated onion, chopped green onions, rice vinegar, sesame seeds (if using), ground black pepper, and grated pear (if using). Stir well until the sugar is dissolved 01
Add the thinly sliced beef to the marinade, making sure each piece is well coated. Cover the bowl with plastic wrap or transfer the mixture to a resealable plastic bag. Marinated the beef in the refrigerator for at least 1 hour, or ideally overnight, to allow the flavors to meld
After marinating, remove the beef from the refrigerator and let it sit at room temperature for about 15-20 minutes.
ALA CARTE - KOREAN
Thinly Sliced Beef
Soy Sauce
Honey Sesame Oil
Minced Garlic Gloves
Grated Small Onion
Chopped Green Onions
Rice Vinegar / Apple Cider
Ground Black Pepper
Vegetable
PreparationForServing
Heat a skillet or grill pan over medium-high heat. Add the vegetable oil to the pan
Once the pan is hot, add the marinated beef in a single layer. Cook for 2-3 minutes on each side, or until the beef is cooked through and caramelized, and the edges are slightly crispy 05
Once cooked, transfer the bulgogi to a serving plate and garnish with additional chopped green onions and sesame seeds, if desired
Serve the bulgogi hot with steamed rice and side dishes, such as kimchi or pickled vegetables
ALA CARTE - KOREAN
INGREDIENTS
Short Grain Rice ขำวเมลดสน
Beef Sirloin (Optional)* เนอสนนอก (ใชเนอสวนอนแทนได)*
Garlic Cloves กระเทียมกลีบ
Sugar น้ำตำล
Sesame Oil น้ำมันงำ
Sliced Carrots แครอทสไลด์
Spinach ผักโขม
Bean Sprouts ถั่วงอก
Sliced Mushrooms เห็ดสไลด์
Sliced Zucchini บวบสไลด์
Gochujang Sauce โคชูจัง (ซอสพริกเกำหลี)
Eggs ไข่
Vegetable Oil น้ำมันพืช
Toasted Sesame Seeds
Sesame Seeds
Classic Bibimbap บบมบบคลาสสค (ข้าวยาเกาหลี)
PreparationForServing
Mix beef, garlic, soy sauce, sugar and sesame oil in a mixing bowl, then leave it to marinate for at least 30 minutes
Heat a skillet over medium-high heat and add the marinated beef, then cook for 3 – 5 minutes until browned and cooked through, then set aside
04
05
In the same skillet, add 1 tbsp of vegetable oil and saute the carrots, spinach, bean sprouts, mushrooms and zucchini for 2 - 3 minutes until cooked through and still slightly crunchy, then set aside ใชกระทะใบเดมใสนำมนพชลงไป 1 ชอนโตะ
Fry eggs as a sunny side up ทอดไข่ดำว
Portion the rice and then top it with beef, vegetables and a fried egg, then drizzle with sesame seeds
Serve with gochujang sauce at the side
QUANTITY
ALA CARTE – KOREAN
INGREDIENTS
Sweet Potato Noodles (Dangmyeon)
Beef เนื้อวัว
Thinly Sliced Small Onion
Julienned Carrot แครอทซอย
Julienned Red Bell Pepper
Thinly Sliced Green Onions
Cloves of Minced Garlic
Soy Sauce
Sugar น้ำตำล
Sesame Oil
Vegetable Oil
Toasted Sesame Seeds
Japchae จับแช (ผดวนเสน)
PreparationForServing
01
02
03
Cook the sweet potato noodles, then drain and rinse in cold water
ตมวนเสนใหสก เทนำทง จำกนนนำมำลำงในนำเยน
Cut the noodles into shorter lengths with Scissors ใชกรรไกรตดเสนใหสนลง
Cut the beef strips and season with salt and pepper
ตดเนอเปนชนๆ ปรงรสดวยเกลอและพรกไทย
In a large wok, heat the vegetable oil over medium-high heat ใชกระทะใบใหญใสนำมนพช
Add the beef and cook until browned, then remove and set aside
In the same wok, add onion, carrot and bellpepper and cook till the vegetables are softened
Add in the garlic and green onions and cook for another minute
Add the cooked noodles and beef to the wok ใสเสนและเนอววทสกแลวลงไปในกระทะ 08
ผสมซอสถั่วเหลืองเข้ำกับน้ำตำลและน้ำมันงำในชำมขนำด เลก จำกนนเทซอสลงบนวนเสนและผก 09
Use a small bowl to mix soy sauce, sugar and sesame oil then pour the sauce over the noodles and vegetables
Stir until everything is evenly coated and cooked for another 2-3 minutes
ผัดจนทุกวัตถุดิบทุกอย่ำงรวมเข้ำด้วยกัน
Garnish with toasted sesame seeds โรยหน้ำตกแต่งด้วยเมล็ดงำคั่ว
INGREDIENTS
Beef Patty
Burger Bun
Lettuce
Tomato
Onion
Cheddar
French
Bacon
Honey Mustard Dressing
Butter เนย
Pickled Cucumber
Beef Burger
PreparationForServing
01
02
03
Sprinkle salt, black pepper and a little olive oil onto the patty โรยเกลือ
Grill it till it turns golden on both side, then put it in the oven and cook well ยำงเนอบดจนกระทงเนอเปลยนเปนสเหลือง ทองทงสองดำน จำกนนนำมำใสในเตำอบ
Slice the bun into two and spread a little butter, bake it till it turn crisp หนขนมปงเบอเกอรออกเปนสองสวน
Spread the bun with honey mustard ทำซอสมัสตำร์ดน้ำผึ้งลงบนขนมปัง 04
05
06
Melt the cheese slices on top of the beef patty and grill the bacon until crisp นำชสแผนมำละลำยบนชนเนอบด
Put the lettuce, tomato, onion and beef patty onto the bun วำงผักกำด มะเขือเทศ
Cover the bun with the top portion นำขนมปังอีกด้ำนมำประกบด้ำนบน 07
Plate it with french fries and ketchup on the side นำเฟรนชฟรำยสและซอสมะเขอเทศมำจดวำง ไว้ข้ำงจำน
QUANTITY
ALSO SEE RECIPE FOR HONEY MUSTARD
INGREDIENTS
Romaine Lettuce
Pork Bacon*
Grated Parmesan
Fresh Egg ไข่สด
Caesar Dressing
Croutons ครตองซ
Chicken Breast (Optional)
DRESSING
Caesar Dressing
Caesar Salad สลดซซ าร
PreparationForServing
01
02
03
04
Wash the romaine lettuce and soak with ice water
Drain the lettuce and place in the food container with kitchen cloth to dry
Tear the lettuce and add the caesar dressing, toss lightly
Get a chilled salad bowl and built up the salad จดผกสลดลงในชำมสลดแชเยน
Place the grilled chicken breast, bacon and egg on top of the lettuce นำเนื้ออกไก่ย่ำง
Shaved some parmesan cheese and sprinkle with croutons ขดพำรมซำนชสและโรยหนำพรอมขนมปง
QUANTITY
ALSO SEE RECIPE FOR CAESAR DRESSING
INGREDIENTS
White Toast
Mayonnaise
Lettuce
Tomato Slices
Chicken Breast
Egg
Bacon
French Fries
Mayonnaise
Club Sandwich
คลับแซนด์วิช
PreparationForServing
01
02
03
04
Toast the bread till it is golden on both sides
นำขนมปงมำปงจนเปนสเหลองทองทงสองด้ำน
Spread mayonnaise on the toast ทำมำยองเนสลงบนขนมปัง
Shred lettuce mix and place it on the toast, followed by tomato slices and grilled bacon
หนผกกำดเปนชนแลววำงบนขนมปงปง ตำม ด้วยมะเขือเทศสไลด์และเบคอนย่ำง
Cover with a piece of toast and add roasted chicken breast, fried egg on the second layer นำขนมปงปงอกแผนมำมำวำงทบอกชน วำง เนออกไกยำงและไขดำวไวบนชนทสอง
Cover with another piece of toast and cut off the hard edges of the toast นำขนมปงปงอกแผนมำมำวำงทบชนบนสด ตัด ขอบขนมปังทั้งหมดทิ้ง 05
06
CONDIMENTS
Tomato Ketchup
Chilli Sauce
Cut the sandwich into 2 triangles ตัดแซนวิชในแนวแทยงให้แบ่งออกเป็นรูป สำมเหลี่ยม 2 ชน
Plate it with french fries and tomato ketchup on the side
QUANTITY
ALA CARTE – WESTERN
Sole/Cod Fish Fillet
Fish Batter
Fish & Chips ฟชแอนดชพ (ปลา
ฝรั่งทอด)
PreparationForServing
01
Marinate the fish fillet with salt, black pepper and lemon juice
02
03
Dip the fish fillet with flour and then into the batter, covering completely นำเนื้อปลำที่หมักแล้วมำคลุกเคล้ำด้วยแป้ง
Deep fry the fillets at 180degrees to make it golden and crispy ทอดชนเนอปลำทอณหภม
Leave it on oil filter paper then sprinkle with salt and season with black pepper นำมำพักไว้บนกระดำษกรองน้ำมัน
Plate the fried fish and chips onto a plate, add lemon wedge and tartar sauce at the side นำฟชแอนดชพมำจดใสจำน
ALA CARTE - WESTERN
INGREDIENTS
Mixed Salad
Grilled Bell Pepper
Grilled Zucchini
Grilled Eggplant
Cherry Tomatoes Parmesan Cheese
Garden Salad
PreparationForServing
ขนตอนการ ทา นา
Put the mixed salad, cherry tomatoes in a salad bowl
Add appropriate amount of salt, black pepper and Italian dressing, mix well
Serve in a plate and add in the grilled vegetables
Sprinkle with parmesan cheese slices and a little extra virgin olive oil
Ham
Slices of White Bread
Slices of Ham
Slices of Cheese
Take two slices of bread and spread a thin layer of butter or margarine on one side of each slice. If desired, you can also spread mustard or mayonnaise on the other side of one slicez
Place one slice of cheese on one of the bread slices, covering the buttered side
วางชีสหนึ(งแผ่นลงบนขนมปังแผ่นหนึ(งโดยปิดด้านที(ทาเนยไว้
Add the slices of ham on top of the cheese
Place the second slice of cheese on top of the ham
วางชีสชิ;นที(สองไว้บนแฮม
If desired, add lettuce leaves and/or tomato slices on top of the cheese
Take the second slice of bread and place it on top of the sandwich, with the buttered side facing outwards.
Heat a skillet or frying pan over medium heat. Once hot, place the sandwich in the pan
แซนด์วิชลงในกระทะ
Cook the sandwich for 2-3 minutes on each side, or until the bread is golden brown and the cheese is melted..
ปรุงแซนวิชในแต่ละด้านเป็นเวลา U-W
Once cooked, remove the sandwich from the pan and let it cool for a minute before serving
Cut the sandwich in half diagonally if desired, and serve hot with a side of fries/or garden salad
INGREDIENTS
Peeled Potato
Butter
Whipping Cream
Salt
Shite Pepper
Nutmeg
Parmesan Cheese powder
PreparationForServing
Boil the potatoes in water, remove and drain the water 01
Add salt and stir into mashed potatoes 02
In a pot, add mashed potatoes, butter, cream and nutmeg and bring to a boil 03
Stir till the mashed potatoes are smooth then add cheese powder, salt and pepper to taste 04
For smoother texture, filter the mashed potato again 05
ALA CARTE - WESTERN
INGREDIENTS
Diced White Onion
Diced Carrot
Diced Celery
Diced Potato
Diced Leek
Cabbage
Diced Pumpkin
Olive Oil
Vegetable Stock
Bay Leaves
Salt Black Pepper
Peeled Tomatoes
Pesto Sauce
Parmesan Cheese
Garlic Bread
Soup PreparationForServing
Stir fry all the vegetable in hot olive oil until fragrance then add vegetable stock
Add in peeled tomatoes and cooked till it turns soft
At the same time, add water to boil the potatoes in another pot, boil till it is soft
Smash the potatoes and filter them with a grinder, then pour them into the vegetable soup and bring to boil, season as appropriate
Heat up as required for serving and plate with chopped spaghetti
Sprinkle with basil sauce and parmesan cheese, serve with a slice of garlic bread and drizzle with olive oil
To prepare the garlic bread, add garlic, parsley, salt and pepper to the softened butter, then stir well
Spread the garlic butter on the slice of the stick and bake it golden
ALA CARTE – WESTERN
INGREDIENTS
Mixed Button & Shiitake
Mushrooms
Olive Oil
Butter
White Onion หัวหอมขำว
Garlic
Celery
Chicken Stock
Whipping Cream
Bay Leaf
Salt
Black Pepper
Crouton
Crispy Mushrooms
Mushroom Soup ซุปเห็ด
PreparationForServing
01
02
03
04
05
Slice onions, celery, garlic and mushroom, then set aside นำหัวหอม
Heat butter and olive oil to fry the vegetables and mushrooms till it becomes tender and concentrated นำเนยและนำมนมะกอกทจะนำมำใชผดผกและ
Add chicken stock and bring it to a boil over high heat เตมนำสตอกไกลงไป จำกนนใชไฟแรงตมจน
Adjust to low heat for 30 minutes, then add light cream. ลดเป็นไฟอ่อนต้มต่อไปเป็นระยะเวลำ 30
Stir and break the cream, then filter the soup คนให้ครีมแตกออกจำกกัน
Deep fry the sliced mushrooms to crispy นำเห็ดสไลด์ไปทอดจนกรอบ 06
Add the fried mushroom and croutons to the soup เตมเหดทอดและขนมปงกรอบใสลงในซป 07 1000G
QUANTITY
50G
50G
50G
5G
50G 1.5L 50ML
2PCS 2G 3G 5G
5G
ALA CARTE - WESTERN
Spaghetti Arrabiatta Sauce
PreparationForServing
01
Heat the pan with Olive oil and stir fry garlic, shallot, chilli and cherry tomatoes
Then, add basil leaves, tomato sauce and some vegetable soup to bring to a boil 02
Heat the cooked pasta in hot water, drain it and add to the sauce to cook 03
Season with salt and black pepper appropriately and ensure that the pasta and sauce are well mixed 04
INGREDIENTS
Cooked pasta
Extra Virgin Olive Oil
Fresh Chilli
Sliced Garlic
Sliced Shallot
Cherry Tomatoes
Tomato Sauce
Vegetable stock Basil leaf
Black Pepper
Plate it and drizzle with olive oil
INGREDIENTS
Cooked Pasta
Extra Virgin Olive Oil
Beef Bolognese
Cherry Tomatoes
Tomato Sauce
Vegetable Stock
Bolognese Sauce
Spaghetti Bolognese
PreparationForServing
01
02
03
04
Heat the pan with olive oil ตงกระทะใหรอน
Stir fry tomatoes and add bolognese sauce, a little vegetable stock นำซอสโบโลเนสมำผัดให้เข้ำกับมะเขือเทศ
Let it boil ปล่อยให้เดือด
Heat the cooked pasta in hot water, drain the water and add it to the sauce นำพำสต้ำที่สุกแล้วมำอุ่นในน้ำร้อน
ลงไปในกระทะซอส
05
06
07
Add butter and continue to stir fry ใสเนยลงไปในกระทะและเรมผดตอ
Season with salt and pepper, cover the pasta with sauce ปรุงรสด้วยเกลือและพริกไทย
ทวมเสนพำสตำ
Add parmesan cheese to the pasta and a small amount of olive oil ใสชสพำเมซำนลงในพำสตำและใสนำมน มะกอกปริมำณเล็กน้อยลงไป
QUANTITY
INGREDIENTS
Cooked Pasta
Pancetta
Extra Virgin Olive Oil
Egg Yolks
Whipping Cream
Parmesan Cheese Powder
Salt Black Pepper
Chopped Parsley
Spaghetti Cabonara
PreparationForServing
Mix light cream, egg yolk, black pepper, salt and parmesan cheese, then set it aside
Stir fry the bacon with olive oil until it is golden, then add a little vegetable soup
Add the pasta to the pan, then add the carbonara sauce, stir fry quickly and mix well
Plate it and serve with parmesan cheese and black pepper
Truffle Fries
Preheat your oven according to the instructions on the frozen fries package
Spread the frozen fries in a single layer on a baking sheet lined with parchment paper or aluminum foil.
Drizzle the truffle oil evenly over the frozen fries
หยดนํ8ามันทรัฟเฟิลให้ทัJวมันฝรัJงทอดแช่แข็ง
Season the fries with salt and pepper to taste. Sprinkle the grated Parmesan cheese over the fries
Bake the fries in the preheated oven according to the package instructions, usually around 15-20 minutes, or until they are crispy and golden brown
โดยปกติจะใช้เวลาประมาณ YZ-\] นาที หรือจนกว่าจะกรอบ และเป็นสีนํ8าตาลทอง
Once the fries are done, remove them from the oven and let them cool slightly
เมืJอทอดเสร็จแล้ว ให้นําออกจากเตาอบและปล่อยให้เย็นลง เล็กน้อย
Garnish the truffle fries with chopped fresh parsley if desired
ตกแต่งทรัฟเฟิลทอดด้วยพาร์ สลีย์
Serve the truffle fries hot with your favorite dipping sauce, such as aioli or ketchup