A Japanese dish consisting of braised pork belly served with soft boiled eggs and sliced green onion over vermicelli rice noodles.

An Asian dish originating from Macao consisting of a ground meat and potato hash served over rice and topped with a fried egg.

Flank steak marinated in a robust Ponzu type sauce with citrus, garlic, ginger, soy sauce and sesame oil and then broiled, sliced and served with stir fry vegetables and rice.

Chuck roast slow cooked in a spicy coconut curry sauce and served over steamed jasmine rice.

Marinated pork shoulder pan fried and served with rice noodles, pickled vegetables, and various sauces and garnishes.

Pork shoulder braised with cabbage, carrots, and cremini mushrooms then finished with sesame oil and garnished with green onion and cilantro.

An Asian style steamed brown rice with garlic, sesame oil, and green onions.

An Asian inspired stir fry with chicken, peppers, mango, and peanuts.

An easy stir fry made up of cabbage, eggs, green onion, and soy sauce served over jasmine rice.

A spicy Thai style chicken noodle soup made with a homemade red curry paste.

A Taiwanese snack consisting of hard boiled eggs repeatedly simmered in soy sauce and spices then air dried.

Sloppy Joes made from ground pork, onion, tomato, and Asian spices served on hamburger buns with shredded cabbage.

A traditional Thai dessert made with glutinous rice, fresh mango and coconut milk.

A Japanese style omelette made with garlic chives and served over steamed rice.

Thinly sliced pork marinated with ginger, garlic, and crushed red pepper then stir-fried with leeks and served over rice.

A creamy sweet potato soup with lots of heat from ginger and crushed red pepper, made with fresh vegetables and a touch of peanut butter then topped with sliced green onion and chopped peanuts.

The authentic version of Kung Pao Chicken made with leeks, ginger, garlic, dried chilis, peanuts, and Szechuan peppercorns for that numbing heat.

Thin sliced chicken breast, green onion, broccoli, and a sweet and savory sauce served over steamed rice.