Seco de Pollo (Ecuadorian Chicken Braised with Beer and Tomato)
Ecuadorian chicken braised with beer, tomato, peppers and coriander
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Đậu Hũ Sốt Cà (Tofu in Tomato Sauce)
Tofu simmered in a light tomato sauce with garlic
Gyeran Mari (Korean Rolled Omelette)
Korean rolled omelette with spring onions and carrot
Red-Braised Pork Belly (Hong Shao Rou)
Red-braised pork belly in sweet soy glaze
Arroz con Pollo a la Mexicana (One-Pot Chicken and Rice)
One-pot chicken and rice with tomato, peas and sweetcorn
Kartoffelpuffer (German Potato Pancakes)
Crisp German potato pancakes with onion, egg and flour
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Bitterballen with Mustard (Dutch Beef Ragout Croquettes)
Dutch beef ragout croquettes, breaded and fried, served with mustard
Vegetarian Mapo Tofu with Mushrooms
Silken tofu simmered with mushrooms, doubanjiang and Sichuan peppercorns, then thickened lightly
Suppli al Telefono (Roman Fried Rice Balls)
Fried suppli with tomato risotto rice, a mozzarella centre, and a crisp coating
Falafel (Middle Eastern Chickpea Fritters)
Chickpea falafel blended with herbs and spices, then fried until golden
Papa a la Huancaína (Potatoes with Cheese Sauce)
Peruvian potatoes served with smooth ají amarillo sauce blended with queso fresco
Pad Prik King (Thai Dry Curry Pork and Green Bean Stir-Fry)
Pad prik king with pork and green beans, finished with fish sauce and palm sugar
Korean Chicken Lettuce Cups
Sticky gochujang minced chicken in crisp lettuce cups with spring onions, sesame and lime
Bibimbap (Mixed Rice with Vegetables)
Warm short-grain rice topped with sautéed vegetables, a fried egg and gochujang sauce
Chinese Cabbage Stir-Fry Bowl (Napa Cabbage and Jasmine Rice)
Quick stir-fried napa cabbage with garlic and ginger, served with jasmine rice
Pabellón Criollo (Venezuelan Rice, Beans and Beef)
Venezuelan shredded beef served with black beans and white rice.
Adobo Braised Chicken with Chorizo
Tender chicken thighs braised with soy, vinegar and bay, simmered with Spanish chorizo
Cantonese Steamed Sea Bass with Ginger and Spring Onion
Cantonese steamed sea bass topped with ginger, spring onion and a light soy dressing
