Portfolio
Wagyu Sushi Roll
A Wagyu sushi roll with grilled shishito peppers and chuka wakame. Finished with Japanese yakiniku sauce lightly torched and topped with caviar.
FOOD & INNOVATION
Inside My Kitchen Lab.
This is where I experiment with new ideas and share the stories behind the dishes. Each concept starts with creativity but also needs to be practical enough to work in a commercial kitchen.
Type
Cuisine
PortfolioCrispy Panko Prawn
Inspired by Thai Tod Mun Goong and Japanese Ebi Fry. A crispy panko prawn filled with chicken and shiitake mushroom. Served with truffle aioli and sweet chilli sauce.
PortfolioAutumn Seabass
A seabass dish inspired by the autumn season in Japan. Fresh seabass is paired with red grapes, white grapes, green apple, red plum, shallot, and chives. Finished with plum gel and crisp autumn leaves made from different ingredients.
PortfolioCrispy Lobster with Salted Egg Yolk
Crispy fried lobster coated in a rich salted egg yolk sauce. Served with bok choy and broccoli to balance the richness of the dish.
PortfolioShiro Ebi & Uni Toast
Sweet Japanese white shrimp and premium uni served on homemade shokupan toast. Finished with caviar and a little house-made ama shoyu.
PortfolioRed Duck Curry
My take on traditional Thai roasted duck red curry. Tender duck breast with crispy skin served in a rich red curry sauce with pineapple and lychee.
PortfolioTom Yum Angel Hair
Angel hair pasta served with a rich and creamy tom yum sauce. Finished with ikura and tobiko to bring a gentle seafood flavour and contrast in texture.
Showing 6 of 6 items