Yu Sheng with Osmanthus Honey Dressing

Saddle of Venison with Cranberry Compote, Mushroom Dumplings and Squash

Sous Vide Orange Thyme Pork Chops with Cherry Port Sauce

Sous-Vide Salmon with Lemon and Herbs

Sous-vide Scallops in Lemon Butter Sauce

Mustard Green Rice

Sous-vide Steak

Sous-vide Salmon with Creamy Avocado

Browned Beef Cubes (Medium)

Salmon with Aromatics at 50°C

Old Cucumber Soup

Sous-vide Beef Cheeks, Mashed Potatoes and Spinach