Citrus, ponzu and bonemarrow jelly

• pomelo/grapefruit/orange
• Ponzu
• Lemon oil
• Kefir lime oil
• Bonemarrow elly
• Jalapeno

1. Place the citruses on the bottom of the bowl.
2. Spoon 1 tablespoon of ponzu on top of the citruses on the bowl
3. Drizzle lemon oil and kefirlime oil on top of the ponzu
4. Cut the jelly in the provided cup
5. Place the jelly on top of the citruses
6. Place the jalapeno slices on top of the jelly
7. Enjoy!

Thaibasil soup

• Thaibasil “gazpacho”
• Shiso oil
• Beans
• Thai basil leaves

1. Place the beans on the bottom of the bowl
2. Drizzle shiso oil on top of the beans
3. Spoon the soup on top of the beans and oil
4. Place the basil leaves on top
5. Enjoy!

Pumpkin, hibiscus and roasted rice

• Pumpkin
• Dried black currant pyre
• Inariracha
• Hibiscus oil
• Roasted rice sauce

1. Sread the inariracha on top of the pumpkin piece
2. Place the dried black currant on top the pumpkin to a pattern of your own liking
3. Place the pumpkin on to a bowl
4. Spoon the hibiscus oil next to the pumpkin
5. Add sauce
6. Enjoy!
   
   

Duck “hoddeok”

• Duck hoddeok
• Kimchi
• Sesame “hoisin”

1. Preheat the oven to 200c
2. Put the hoddeok to a baking tray lined with a parchment paper
3. Place the baking tray into the oven and bake for approximately 5 to 10 minutes
4. Serve with the hoisin sauce and kimchi. You can either plate everything on a same plate or place them on to separate plates to be shared on the table.
5. Enjoy!

Matcha tartalette

• Tartalette
• Matcha mousse
• Matcha powder

1. Place the tartalette on a plate
2. Spoon the mousse on the top of the tartalette.  A little matcha powder to finish!
3. Enjoy!

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