WAGYU BEEF DUMPLINGS

WHITE TRUFFLE FRIES

TEMPURA FISH & CHIPS

FIVE SPICE VIEUX CARRÉ

PETITE CHEESE PLATE

PIMM'S CUP

A-5 OLD FASHIONED

CHARLES DE FÈRE 'Cuvée' 1785 Blanc de Blancs

WILLM Brut Rosé

PIPER-HEIDSIEK 'Cuvée' 1785 Champagne

TAITTINGER La Francaise Brut

BILLECART-SALMON Brut Rosé

JADE MONK

HONEY SUCKLE

CLOVER CLUB

FRENCH PEAR

Sparkling Lemonade, Guanabana, Pandan, Lime

EMERALD ISLE

LIQUID SUNSHINE

SCARLET SPRITZ

Lyre's Apertivo, Sparkling Lemonade, Soda, Orange

BUBBLY & BITTER

Seedlip Botanical, Gifford Elderflower, Mint, Cucumber, Lime, Mediterranean Tonic

WALK IN THE GARDEN

HEINEKEN 0.0

GUINNESS

STELLA ARTOIS

Place the finely shredded cabbage in a bowl, sprinkle with 1/4 tsp kosher salt, toss and let sit for 5 minutes to draw out moisture. After 5 minutes, squeeze the cabbage firmly in a clean towel or paper towels to remove as much liquid as possible. Discard the liquid.

Prepare cabbage

In a large bowl combine the wagyu ground beef, squeezed cabbage, chopped scallions, grated ginger, minced garlic, soy sauce, sesame oil, Shaoxing wine, granulated sugar, 1/4 tsp kosher salt, black pepper and cornstarch. Add 1 tsp neutral oil to help bind and keep filling moist. Mix thoroughly with your hands or a spoon until ingredients are evenly distributed and the mixture becomes slightly sticky (about 1–2 minutes). Taste a small pinch (optional: cook a tiny nugget) and adjust seasoning.

Mix filling

Arrange wrappers on a clean board and cover with a damp towel to prevent drying. Keep a small bowl of water nearby for sealing.

Prepare wrappers

Place about 1 rounded teaspoon (roughly 1 tablespoon by volume depending on wrapper size) of filling into the center of each wrapper. Be careful not to overfill to avoid splitting.

Fill dumplings

Moisten the edge of the wrapper with a little water using your fingertip. Fold the wrapper over to form a half-moon and press to seal in the center. Create 2–4 small pleats on one side if desired, pressing firmly to ensure no air pockets remain. Repeat with remaining wrappers and filling. Keep finished dumplings covered with a damp towel while you work to prevent drying.

Seal dumplings

Heat a large nonstick or cast-iron skillet over medium-high heat. Add 2 tablespoons vegetable oil and swirl to coat the bottom.

Preheat pan

Place dumplings flat-side down in the hot pan in a single layer, leaving a little space between them. Fry undisturbed until the bottoms are golden brown, about 2–3 minutes.

Fry dumplings

Carefully pour 1/2 cup water into the pan (it will sizzle), immediately cover with a tight-fitting lid, reduce heat to medium-low and steam for 5–6 minutes, or until the filling is cooked through (internal temp 160°F / 71°C for beef) and the wrappers become translucent where steamed.

Steam dumplings

Remove the lid and continue to cook for 1–2 minutes to evaporate remaining water and re-crisp the bottoms. Transfer dumplings to a plate lined with paper towels or a serving platter.

Finish crisping

Whisk together 2 tablespoons soy sauce, 1 tablespoon black vinegar, 1/2 teaspoon sesame oil, 1/2 teaspoon chili oil (if using), sliced scallion and toasted sesame seeds in a small bowl. Adjust proportions to taste. Serve alongside hot dumplings.

Serve dumplings hot with the dipping sauce. Garnish with extra sliced scallions or sesame seeds if desired. Leftover dumplings can be refrigerated up to 2 days or frozen (on a tray then transferred to a bag) for up to 1 month; cook from frozen adding a couple minutes to the steaming time.

wagyu ground beef (80/20)

green cabbage, finely shredded

scallions (green onions), finely chopped

fresh ginger, grated

garlic, minced

soy sauce (light or regular)

sesame oil

Shaoxing wine (or dry sherry)

granulated sugar

kosher salt

freshly ground black pepper

cornstarch

neutral oil (vegetable or canola)

round dumpling wrappers (about 3.5" / 9 cm)

water (for sealing wrappers)

vegetable oil (for frying)

water (for steaming)

soy sauce

black vinegar (Chinkiang) or rice vinegar

chili oil or hot sauce (optional)

scallion, thinly sliced

toasted sesame seeds (optional)

Wash and peel the russet potatoes if desired (peel optional for rustic fries). Cut into uniform 1/3–1/2 inch (8–12 mm) sticks. Rinse the cut fries in cold water until the water runs clear to remove excess starch.

prep potatoes

Place rinsed fries in a large bowl of cold water and soak for at least 30 minutes (or up to 2 hours) in the refrigerator. This helps remove additional starch and yields crisper fries.

soak

Drain the potatoes and spread them on clean kitchen towels or paper towels. Pat thoroughly dry — any surface moisture will cause oil to splatter and prevent crisping.

dry fries

Heat about 1.5 liters (or enough to give a 3–4 inch deep oil bath) of canola or vegetable oil in a heavy pot or deep fryer to 325°F (163°C). Working in batches, fry the dried potato sticks for 3–4 minutes until they are cooked through but still pale and flexible (not browned). Remove with a slotted spoon and drain on a wire rack or paper towels. Let cool for at least 10 minutes.

first fry (blanch)

Increase oil temperature to 375°F (190°C). Fry the blanched fries in batches for 2–3 minutes or until golden brown and crisp. Remove and drain on a rack or paper towels. Immediately while hot, sprinkle 1 teaspoon of sea salt (adjust to taste) over the fries to season — reserve the remaining salt for other batches.

second fry (crisp)

In a small bowl combine the garlic powder, freshly ground black pepper, and finely chopped parsley. Stir together. Have the grated parmesan ready in a separate bowl.

prepare seasoning

Place hot drained fries in a large, warm mixing bowl. Drizzle the white truffle oil evenly over the fries (about 2 tablespoons total). Using tongs, gently toss the fries so they are lightly coated with the oil. Be careful not to overdress — truffle oil is aromatic and concentrated.

toss with truffle oil

While still warm, sprinkle the grated parmesan (about 3/4 cup) over the fries and toss gently so the cheese clings to the fries. Sprinkle the garlic/pepper/parsley mixture evenly and toss once more to distribute. Taste and add more sea salt if needed in small increments.

add cheese & seasonings

If using shaved fresh white truffle, shave thin slices directly over the plated fries immediately before serving so the aroma is most intense. Use about 5–10 g for 4 servings depending on truffle size and intensity.

optional fresh truffle

In a small bowl combine 1/2 cup garlic aioli or mayonnaise, 1 teaspoon lemon juice, 1/2 teaspoon white truffle oil, 1/4 teaspoon salt and a pinch of black pepper. Stir until smooth and taste; adjust lemon, salt, or truffle oil to preference. Chill until ready to serve.

make aioli

Pile the truffle fries on a serving platter or individual plates. Serve immediately with the aioli on the side. For best texture and aroma, eat while fries are hot and crisp.

serve

russet potatoes

canola or vegetable oil (for frying)

sea salt

white truffle oil

parmesan cheese, finely grated

fresh flat-leaf parsley, finely chopped

garlic powder

black pepper, freshly ground

optional: shaved fresh white truffle

garlic aioli or mayonnaise

lemon juice

salt

black pepper

Peel (optional) and cut russet potatoes into 1/2-inch to 3/4-inch thick sticks. Place cut fries in a large bowl of cold water with 1 tsp white vinegar. Refrigerate or let soak for 30 minutes to 1 hour to remove excess starch.

Prep potatoes

Drain and rinse the soaked potatoes. Pat dry thoroughly with kitchen towels. Heat 3 cups of vegetable oil in a deep pot to 320°F (160°C). Fry the potatoes in batches for 4–5 minutes until just starting to soften but not colored. Remove with a slotted spoon and drain on a rack or paper towels. Let cool while you prepare batter and fish.

Par-cook (first fry)

Just before serving, heat remaining oil to 375°F (190°C). Fry the par-cooked chips in batches for 2–3 minutes until golden-brown and crisp. Remove and immediately season with 1 tsp salt. Keep warm in a single layer in a low oven (200°F / 95°C) while frying fish.

Final fry

Pat fish fillets dry with paper towels. Cut into portions about 3–4 ounces each if large. Lightly season both sides with a pinch of sea salt and black pepper. Dust each fillet lightly with 1 tbs all-purpose flour to help batter adhere; shake off excess.

Prepare fish

In a medium bowl combine 1 cup rice flour, 1 cup all-purpose flour, 2 tbs cornstarch and 1 tsp baking powder. Add 1 beaten egg, then slowly pour 1 cup ice-cold sparkling water while stirring just until combined. Toss in 3–4 ice cubes to keep batter very cold. Batter should be slightly lumpy and thin enough to coat but not run off immediately; if too thick add up to 2 tbs more sparkling water. Do not overmix – small lumps are fine.

Make tempura batter

Heat vegetable oil in a deep pot or fryer to 350–360°F (175–180°C). Use a thermometer to maintain temperature. Too cool and batter will absorb oil; too hot and it will burn before fish cooks.

Heat oil for fish

Set up a dredging station: bowl with 1 cup flour seasoned with 1/2 tsp salt and 1/4 tsp pepper, the batter bowl, and a tray lined with paper towels. Lightly dredge each floured fish piece, shaking off excess flour. Dip into the cold batter, letting excess drip away, then gently lower into hot oil. Fry 3–5 minutes for thin pieces and 5–7 minutes for thicker pieces, turning if needed, until batter is crisp and pale golden and internal fish temperature reaches 145°F (63°C). Do not overcrowd the fryer. Remove to a wire rack or paper towels to drain. Keep warm in oven if needed.

Batter and fry fish

In a small bowl combine 1/2 cup mayonnaise, 2 tbs finely chopped dill pickle, 1 tsp chopped capers (if using), 1 tbs lemon juice, 1 tbs chopped parsley, 1/4 tsp salt and 1/8 tsp black pepper. Stir until combined and chill until ready to serve.

Make tartar sauce

Arrange hot tempura fish and fries on plates, garnish with lemon wedges and chopped parsley. Serve tartar sauce on the side. Optional: sprinkle extra flaky sea salt over fish immediately after frying and add malt vinegar or ketchup for the fries.

Serve

white fish fillets (cod, haddock or pollock)

all-purpose flour (for dusting)

rice flour

all-purpose flour (for batter)

baking powder

ice-cold sparkling water

ice cubes

egg (large), lightly beaten

cold water (for soaking)

white vinegar

all-purpose flour (for dredging)

salt (for dredging)

black pepper (for dredging)

mayonnaise

dill pickle, finely chopped

capers, chopped (optional)

fresh parsley, chopped

salt (tartar)

black pepper (tartar)

lemon wedges

Combine the sugar, water, and Chinese five-spice powder in a small saucepan over medium heat. Stir until sugar dissolves and mixture comes to a gentle simmer, about 2–3 minutes. Remove from heat and let steep for 10 minutes so the five-spice infuses fully. Strain through a fine mesh sieve or coffee filter into a small jar, pressing on solids to extract flavor. Cool to room temperature before using. Yields about 6 tablespoons (3/8 cup). Store refrigerated up to 2 weeks.

Make syrup

Chill an old-fashioned (rocks) glass by filling it with ice and setting it aside while you mix the drink.

Prepare glass

In a mixing glass or shaker filled with plenty of ice, combine 1.25 oz rye whiskey, 1.25 oz cognac, 0.75 oz sweet vermouth, 0.25 oz Bénédictine, 0.25 oz five-spice simple syrup, 2 dashes Peychaud's bitters and 2 dashes Angostura bitters. Stir gently but thoroughly for about 30–45 seconds until the mixture is well chilled and slightly diluted.

Discard the ice from the chilled rocks glass and place a large ice cube in the glass. Strain the mixed cocktail over the ice cube. Express a lemon twist over the drink to release oils, run the twist around the glass rim and drop it in as garnish.

Finish

Serve immediately and enjoy. The five-spice syrup adds a warm, aromatic note that complements the herbal Bénédictine and classic Vieux Carré profile.

rye whiskey

cognac (or good brandy)

sweet vermouth

Bénédictine (herbal liqueur)

Peychaud's bitters

Angostura bitters

five-spice simple syrup (see below)

Large ice cube(s)

Lemon twist (for garnish)

water

Chinese five-spice powder

Remove all cheeses from refrigeration 30–45 minutes before plating to allow flavors and textures to open up. For the brie/camembert, leave whole so guests can spread it; for the hard and semi-firm cheeses, slice or shave into 1/8–1/4-inch slices or bite-sized wedges.

Bring cheeses to temperature

Arrange cheeses on a small plate or wooden board with space between each variety so flavors do not mingle. Place the soft cheese whole or partially cut, fan the hard cheese slices, and present the goat cheese as a small log or quenelle.

In a small saucepan, combine the chopped seasonal fruit (3 oz), sugar (1 tbs), lemon juice (1 tsp), and water (1 tbs). If using, add the minced herb or pinch of spice (0.25 tsp). Cook over medium-low heat, stirring occasionally, until the fruit is softened and the mixture is slightly thickened, about 6–8 minutes. Taste and adjust: add a little more sugar for sweetness or a squeeze more lemon for brightness. Remove from heat and let cool to room temperature; the compote will thicken further as it cools.

Make compote

Spoon the cooled compote into a small ramekin for plating.

Arrange 6 crackers or crostini in a small fan or stack on the plate. Scatter the toasted nuts (1 oz) in a small pile or sprinkled near the cheeses. Halve grapes or thinly slice pear and place a small cluster (2 oz) beside the cheeses for freshness and palate cleansing.

Prepare crackers, nuts and fruit

Drizzle honey (1 tsp) lightly over the goat cheese or serve in a tiny dip area for guests.

Place the ramekin with compote on the board near the soft cheese so it can be paired easily. Add cheeses, crackers, nuts, and fresh fruit so each element is accessible. Sprinkle a tiny pinch of coarse sea salt (0.125 tsp) over the soft cheese and a grind of black pepper (optional) over the goat cheese or hard cheese slices. Garnish with microgreens or herb sprigs (1 tbs) for color.

Assemble petite cheese plate

Serve immediately at room temperature. Provide a small cheese knife for the soft cheese and toothpicks or small spreaders for other cheeses. Note: the plate is designed for 1 guest as a petite offering.

soft-ripened cheese (e.g., brie or camembert)

aged hard cheese (e.g., manchego or aged cheddar)

semi-firm cheese (e.g., goat cheese log or young gouda)

fresh seasonal fruit (berries, stone fruit, or apples/pears), chopped

optional: minced fresh herb (thyme or rosemary) or a pinch of ground spice (cinnamon, cardamom)

honey

assorted crackers or crostini

toasted nuts (marcona almonds or walnuts), roughly chopped

fresh fruit for garnish (grapes or sliced pear)

microgreens or small herb sprigs (optional)

coarse sea salt (for sprinkling)

freshly ground black pepper (optional)

Chill two tall highball or large wine glasses in the freezer for 5–10 minutes if desired. While chilling, thinly slice the cucumber and orange, hull and quarter the strawberries, and pick the mint leaves from several sprigs (reserve whole sprigs for garnish). Measure and set aside the Pimm's, soda/ginger ale, tonic (if using), lemon juice, and any optional gin or simple syrup.

Prepare glassware and fruit

Divide the cucumber slices, strawberry quarters, and orange slices between the two chilled glasses. Add 3 mint sprigs (or the equivalent leaves) to each glass and gently muddle once or twice with the back of a spoon or a muddler—just enough to bruise the mint and release cucumber/strawberry juices without turning everything to pulp.

Build the base in the glasses

Fill each glass about two-thirds full with large ice cubes or crushed ice (approximately 1.5 cups ice per glass). Pour 3 fl oz Pimm's into each glass (6 fl oz total for two glasses). If using gin to fortify, add 0.5 fl oz gin to each glass now. Add the 1/4 lemon juice to each glass (divide the 1/2 lemon between them). If you prefer a sweeter cup, add 0.25 tbs simple syrup to each glass.

Add ice and spirits

Gently top each glass with 3 fl oz lemon-lime soda (or ginger ale) and 1 fl oz chilled tonic/sparkling water if using. Stir once gently with a long spoon to combine the Pimm's, fruit, and mixer without flattening the soda.

Top with mixer

Add an extra cucumber slice, a strawberry half, an orange wheel, and a mint sprig to the rim or inside each glass for garnish. Serve immediately with a straw or stirring spoon so guests can adjust fruit and dilution as they drink.

Garnish and serve

For a lighter version, increase soda/tonic and reduce Pimm's to taste. For a less sweet cup, use tonic and ginger ale instead of lemon-lime soda. To make a pitcher for 8, multiply all quantities by 4 and assemble in a pitcher, adding soda/tonic just before serving to preserve fizz.

Wagyu Beef Dumplings

White Truffle Fries

Tempura Fish & Chips

Five Spice Vieux Carré

Petite Cheese Plate

Pimm's Cup

A-5 Old Fashioned

Charles De Fère 'cuvée' 1785 Blanc De Blancs

Willm Brut Rosé

Piper-heidsiek 'cuvée' 1785 Champagne

Taittinger La Francaise Brut

Billecart-salmon Brut Rosé

Jade Monk

Honey Suckle

Clover Club

French Pear

Emerald Isle

Liquid Sunshine

Scarlet Spritz

Bubbly & Bitter

Walk In The Garden

Heineken 0.0

Guinness

Stella Artois