SESAME BALLS (gf) (veg)

CROISSANT À LA MODE

(available dinner only) coconut sorbet, oven roasted pineapple, basil seeds

CASTELLA CAKE

(available dinner only) croissant ice cream, five spice

CHOCOLATE CUSTARD TORTE

cocoa nib brittle, coffee ice cream, espresso

VIETNAMESE COFFEE AFFOGATO (gf)

SCOOP OF ICE CREAM OR SORBET

Oven Roasted Mushroom Danish

Calamansi Raspberry Danish

Mango, Passion Fruit & Lychee croissant

Green Scallion Danish with Garlic Butter

Coconut Pandan Croissant

Apple Muffin (gf) (df)

Chocolate Almond Croissant

Almond Croissant

Pain au Chocolat

Croissant

PEANUT SAUCE

FRESH BAMBOO SALAD

SOUR PORK SHORT RIBS

shallot, rice powder, scallion aioli, herbs

BEEF LAAB CARPACCIO

BAMBOO & CABBAGE

bean thread noodles, mushroom, flowering bok choy

EGGROLL STUFFED CHICKEN

Thai eggplant, lemongrass, garlic, herbs, steamed rice

DUCK STEW

SAUTÉED EGGPLANT

In a mixing bowl, combine glutinous rice flour, water, sugar, and salt. Stir until a smooth dough forms.

Mix Ingredients

Cover the dough with a damp cloth and let it rest for about 30 minutes.

Rest the Dough

In a small bowl, mix red bean paste and brown sugar until well combined. Set aside.

Combine Red Bean Paste

Once the dough has rested, divide it into equal portions (about 1 oz each).

Shape the Dough

Flatten each piece of dough in your palm, add a teaspoon of the red bean filling in the center, and carefully wrap the dough around the filling to form a ball.

Fill the Dough

Roll each ball in sesame seeds until thoroughly coated.

Coat with Sesame Seeds

In a deep frying pan, heat vegetable oil over medium heat until it reaches 350°F (175°C).

Heat Oil

Carefully add the sesame balls to the hot oil in batches, frying until golden brown on all sides, about 5-7 minutes.

Fry the Balls

Remove the sesame balls from the oil and drain on paper towels.

Drain Excess Oil

Serve warm as a delicious brunch item, optionally with a drizzle of additional red bean caramel on top.

Presentation

Glutinous rice flour

Water

Sugar

Salt

Red bean paste

Brown sugar

Sesame seeds

Vegetable oil

In a large bowl, combine flour, sugar, salt, and yeast. Mix well.

Prepare the Dough

Add warm milk and beaten egg to the dry ingredients. Mix until a dough forms, then knead for about 10 minutes until smooth.

Add Milk and Knead

Roll out the cold butter between two sheets of parchment paper into a rectangle. Place the butter on the dough and fold the dough over it, sealing the edges.

Incorporate Butter

Roll out the dough into a rectangle and fold it into thirds (like a letter). Repeat this process three more times, refrigerating for 30 minutes between each fold.

Laminate the Dough

Roll out the dough into a large rectangle and cut it into triangles. Roll each triangle from the base to the tip to shape the croissants.

Shape the Croissants

Place shaped croissants on a baking sheet lined with parchment paper and let them rise for about 1 hour, or until doubled in size.

Proof the Croissants

Preheat the oven to 400°F (200°C). Brush the croissants with an egg wash and bake for 15-20 minutes until golden brown.

Bake

In a medium saucepan, combine the seasonal fruit, sugar, cornstarch, and lemon juice. Cook over medium heat until the fruit is softened and the mixture thickens, about 5-7 minutes.

Prepare the Filling

Remove from heat and let the filling cool to room temperature.

Cool the Filling

Once the croissants are baked and cooled, slice them open and spoon in the seasonal fruit filling.

Fill the Croissants

Top each filled croissant with a scoop of vanilla ice cream.

Add Ice Cream

Dust with powdered sugar and drizzle with chocolate sauce if desired. Serve immediately.

Garnish and Serve

All-purpose flour

Unsalted butter, cold

Active dry yeast

Granulated sugar

Milk, warm

Egg, beaten

Seasonal fruit (such as strawberries, peaches, or apples)

Cornstarch

Lemon juice

Vanilla ice cream

Powdered sugar

Chocolate sauce (optional)

Preheat the oven to 320°F (160°C). In a mixing bowl, whisk together the eggs and sugar until pale and frothy. Gradually add honey, milk, and vanilla extract. Mix well.

Prepare the Batter

In a separate bowl, sift together the flour, baking powder, and salt. Gradually fold the dry ingredients into the egg mixture until just combined.

Combine Dry Ingredients

Pour the batter into a greased loaf pan. Bake for 40-45 minutes or until a toothpick inserted into the center comes out clean. Let it cool completely before slicing.

Bake the Cake

In a mixing bowl, combine coconut milk, sugar, lime juice, and a pinch of salt. Stir until the sugar is dissolved.

Make the Sorbet Mixture

Pour the mixture into an ice cream maker and churn according to manufacturer instructions. If you don’t have an ice cream maker, pour the mixture into a shallow container and freeze for about 4-5 hours, stirring every 30 minutes until it reaches a sorbet consistency.

Freeze the Sorbet

Preheat your oven to 400°F (200°C). Cut the pineapple into rings or chunks, removing the skin and core.

Prepare the Pineapple

In a baking dish, toss the pineapple with brown sugar, cinnamon, and melted butter. Roast in the oven for 25-30 minutes, until caramelized and tender.

Roast the Pineapple

Soak the basil seeds in water for about 30 minutes until they swell and become gelatinous. Drain excess water before using.

Prepare Basil Seeds

all-purpose flour

granulated sugar

eggs

honey

milk

vanilla extract

baking powder

salt

coconut milk

lime juice

pineapple

brown sugar

cinnamon

butter

basil seeds

water

Preheat your oven to 350°F (175°C). In a large bowl, cream together the butter and sugar until smooth. Beat in the egg. In another bowl, combine the flour, cocoa powder, and salt. Gradually mix the dry ingredients into the wet mixture until just combined. Press the dough into the bottom of a 9-inch tart pan. Prick the crust with a fork and bake for about 15 minutes. Let it cool completely.

Make the Crust

In a saucepan, combine the milk, heavy cream, and sugar. Heat over medium heat until the sugar dissolves and the mixture is hot but not boiling. Remove from heat and add the bittersweet chocolate, stirring until melted. In a bowl, whisk the egg yolks and gradually add the warm chocolate mixture to temper the yolks. Stir in the vanilla extract and five spice powder. Pour the custard into the cooled crust.

Prepare the Custard

Bake the filled tart in the preheated oven at 350°F (175°C) for about 25-30 minutes, or until the custard is set but still slightly jiggly in the center. Remove from the oven and let it cool completely, then refrigerate for at least 2 hours before serving.

Bake the Custard

Tear the croissants into small pieces and place them in a blender. Add the milk, heavy cream, sugar, vanilla extract, and salt. Blend until smooth. Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions. Transfer to a container and freeze until firm.

Make the Ice Cream

Slice the chocolate custard torte and serve with a scoop of croissant ice cream on top. Enjoy your delightful dessert!

Serve the Torte

Butter

Granulated Sugar

All-Purpose Flour

Cocoa Powder

Eggs

Whole Milk

Heavy Cream

Bittersweet Chocolate

Egg Yolks

Vanilla Extract

Five Spice Powder

Croissants

Line a baking sheet with parchment paper and set aside.

Prepare the Baking Sheet

In a medium saucepan over medium heat, combine granulated sugar, light corn syrup, and unsalted butter. Stir until the mixture is melted and begins to boil.

Cook the Sugar Mixture

Once boiling, remove from heat and quickly stir in cocoa nibs and sea salt until evenly distributed.

Add Cocoa Nibs and Salt

Pour the mixture onto the prepared baking sheet and spread it out evenly. Allow it to cool completely before breaking into pieces.

Cool the Brittle

In a large mixing bowl, whisk together heavy cream, sweetened condensed milk, instant coffee granules, and vanilla extract until well combined.

Combine Ingredients

Cover the bowl and refrigerate the mixture for at least 2 hours or until thoroughly chilled.

Chill the Mixture

Pour the chilled mixture into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency.

Churn the Ice Cream

Transfer the churned ice cream to an airtight container and freeze for at least 4 hours or until firm.

Freeze the Ice Cream

Brew 1 cup of freshly brewed espresso using your preferred method (espresso machine, stovetop espresso maker, etc.).

Brew the Espresso

In a serving dish, place 1-2 scoops of coffee ice cream and pour the hot espresso over the top. Top with pieces of cocoa nib brittle for crunch.

Serve the Affogato

light corn syrup

unsalted butter

cocoa nibs

sea salt

heavy cream

sweetened condensed milk

instant coffee granules

freshly brewed espresso

In a large mixing bowl, whisk together the whole milk, heavy cream, granulated sugar, vanilla extract, and a pinch of salt until the sugar is completely dissolved.

Prepare the Ice Cream Base

Cover the bowl with plastic wrap and refrigerate the mixture for at least 2 hours, or overnight for best results.

Transfer the churned ice cream to an airtight container and freeze for at least 4 hours to firm up before serving.

In a blender, combine the fresh fruit, granulated sugar, lemon juice, and water. Blend until smooth and the sugar is dissolved.

Prepare the Fruit Puree

Pour the fruit puree into a bowl and cover with plastic wrap. Refrigerate for at least 1 hour to chill.

Pour the chilled fruit mixture into an ice cream maker and churn according to the manufacturer's instructions until it reaches a slushy consistency.

Churn the Sorbet

Transfer the churned sorbet to an airtight container and freeze for at least 2 hours to firm up before serving.

Fresh Fruit (e.g., strawberries, mango, or lemon)

Lemon Juice

In a small bowl, combine warm water, sugar, and yeast. Let it sit for about 5-10 minutes until frothy.

Activate Yeast

In a large mixing bowl, whisk together the flour and salt.

Mix Dry Ingredients

Add the activated yeast mixture, melted butter, milk, and egg to the dry ingredients. Mix until a dough forms.

Turn the dough out onto a floured surface and knead for about 5-7 minutes until smooth and elastic.

Knead the Dough

Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour or until doubled in size.

Let the Dough Rise

In a skillet, heat olive oil over medium heat. Add chopped mushrooms, garlic, salt, and pepper. Sauté for about 5-7 minutes until mushrooms are tender.

Sauté Mushrooms

In a bowl, mix the sautéed mushrooms with cream cheese and fresh thyme until well combined.

Sesame Balls (gf) (veg)

Croissant À La Mode

Castella Cake

Chocolate Custard Torte

Vietnamese Coffee Affogato (gf)

Scoop Of Ice Cream Or Sorbet

Oven Roasted Mushroom Danish

Calamansi Raspberry Danish

Mango, Passion Fruit & Lychee Croissant

Green Scallion Danish With Garlic Butter

Coconut Pandan Croissant

Apple Muffin (gf) (df)

Chocolate Almond Croissant

Almond Croissant

Pain Au Chocolat

Croissant

Peanut Sauce

Fresh Bamboo Salad

Sour Pork Short Ribs

Beef Laab Carpaccio

Bamboo & Cabbage

Eggroll Stuffed Chicken

Duck Stew

Sautéed Eggplant