Grille Fillet of Sea bass with Thai Sauce
Recipe from Hotel Six Seasons

1 clove garlic, finely minced, or more to taste
1 tablespoon sweet chili sauce
2 tablespoons seasoned rice vinegar
2 tablespoons Asian fish sauce
2 tablespoons lime juice
1 tablespoon Asian chili sauce
1 teaspoon Asian (toasted) sesame oil
4 (4 ounce) fillets sea bass
2 teaspoons vegetable oil, or as needed
salt to taste
1 tablespoon coarsely chopped cilantro leaves, or to taste

Preheat an outdoor grill for high heat and lightly oil the grate.
Whisk garlic, sweet chili sauce, rice vinegar, fish sauce, lime juice, chilli sauce, Brush both sides of sea bass fillets with vegetable oil and sprinkle lightly with Cook on the preheated grill until fish is opaque, shows good grill marks, and Whisk dressing again; taste and adjust seasoning. Drizzle dressing over warm fish. Sprinkle fillets with cilantro.

Garlic Butter Grilled Prawns
Recipe from Hotel Six Seasons

600 gram (1.3 lb.) prawns
30 gram (2 Tbsp) unsalted butter – soft at room temperature
20 ml (4 tsp) olive oil
4-5 big garlic cloves (20 gram) – minced
5 gram (1 Tbsp) Mozzarella cheese – grated
1/2 teaspoon salt (or to taste)
Black pepper
1 teaspoon lemon juice
1 finely chopped red chili

Cut off the antennae and hard rostrum on the prawn’s head. Using a sharp knife or scissors, de-vein the prawn by cutting about halfway through the prawn from its head to its tail on the back. Wash them and pat dry with paper towels
Mix the rest of the ingredients together . Using a small spoon, put the garlic butter onto the split back of the prawns . You can brush any leftover paste on the body of the prawns to add some extra buttery-ness.
Arrange the prawns on a cooking pan . Grill them at 200 – 210ºC/ 390 – 410ºF until they are cooked – you can tell by the lovely orange-pink colour of their shell. Add cheese on the top of prawn ant wait for melted .
These prawns are best eaten while hot with a fresh squeeze of lemon.

Bibimbap(Korean mixed rice with meat and assorted vegetables)
Recipe from Hotel Six Seasons

Meat and meat sauce
100g beef mince (or any cuts)
1 Tbsp soy sauce
1 Tbsp sesame oil
1 tsp sugar
1/4 tsp minced garlic
Vegetables and other
100g stir fried mixed vegetables (Carrot, Radish, Capsicum, Cabbege)
120g (4.2 ounces) carrots (1 small)
1/2 tsp fine sea salt (1/4 tsp each will be used when cooking shiitake mushroom and carrots)
200g. sticky rice
Some cooking oil to cook the meat, mushroom, vegetables and egg – I used rice bran oil.
Korean seasoned seaweed, shredded (long thin cut)
Bibimbap sauce
2 Tbsp gochujang
1 Tbsp sesame oil
1 Tbsp sugar –
1 Tbsp water
1 Tbsp roasted sesame seeds
1 tsp vinegar – I used apple vinegar
1 tsp minced garlic

Prepare and cook ingredients as below.
– For meat, mix the beef mince with the meat sauce listed above. Marinate the meat for about 30 mins while you are working on other ingredients to enhance the flavour. Add some cooking oil into a wok and cook the meat on medium high to high heat. It takes about 2-3 mins to thoroughly cook it.
– Mix the Bibimbap sauce ingredients in a bowl.
– Rinse and julienne the vegetables. Add some cooking oil and 1/4 tsp of fine sea salt in a wok and cook the vegetables on medium high to high heat for 2 to 3 mins.
-Clean/rinse the shiitake mushrooms and thinly slice them. Add some cooking oil and 1/4 tsp of fine sea salt in a wok and cook the mushrooms on medium high to high heat until they are all cooked. (It takes 2 to 3 mins.)
– Make fried eggs. (While sunny side up is common, you can make them per your preference.)
Put the rice into a bowl and add the meat, assorted vegetables, seasoned seaweed, Bibimbap sauce and the egg on top of the rice. Serve it. Mix the ingredients well in the bowl and enjoy.

Caterpillar Fruits Roll
Recipe from Hotel Six Seasons

1 kiwi, cored & cut in half lengthwise
½ nori sheet
1 cup stiky rice
60g. ripe papaya lengthwise cut
1 tablespoon rice vinegar sauce

Mix the rice vinegar sauce with sticky rice then place on the top of nori sheet flatly and turn over. Ripe papaya place on the middle of the nori lengthwise then rolled it .
Thinly slice the Kiwi horizontally (short way across.) Place enough slices over a sushi roll, overlapping each other to cover the top. (Half of an avocado should cover one roll.)
Place ceramic wrap over the roll and gently shape the avocado into it, by patting the top down (DO NOT ROLL the whole roll over.)
Remove bamboo mat and with the ceramic wrap still intact, slice roll into 8 equal pieces. Remove wrap and drizzle with desired sauces.
Serve with ginger pickle, wasabi paste, soy sauce.

Braised Oxtails
Recipe from Hotel Six Seasons

3 lb. oxtails, cut into 2-inch-thick cross sections
Freshly ground black pepper
1⁄4 cup vegetable oil, divided
1 small onion, finely diced (1½ cups)
2 medium celery stalks, thinly sliced (½ cup)
2 small carrots, peeled and finely diced (1⁄3 cup)
2 garlic cloves, minced
1 1⁄4 tsp. brown sugar
3-4 pcs shitaki mushroom
1⁄4 tsp. ground ginger
1 bay leaf
1 star anise
2-3pcs cloves
2-3pcs dry red chili
1 1⁄2 cups beef stock
02 tablespoon soy sauce

Pat the oxtails dry with paper towels, and dust the pieces all over with flour. In a Dutch oven set over medium-high heat, add 2 tablespoons of oil. When the oil is hot, add the oxtails, working in batches as needed to avoid crowding. Let cook, turning occasionally, until deeply seared on all sides, 15–18 minutes total.
Transfer the meat to a large platter; drain and discard any excess fat from the pan (do not wash the pan). Return the pan to the stove and add the remaining 2 tablespoons of oil. When the oil is hot, add the onion, celery, and carrots, and cook, stirring occasionally, until the vegetables are soft but not yet colored, 4–5 minutes. Add the garlic, brown sugar, soy sauce, ginger, bay leaf, anise, cloves, and dry red chili, scraping the bottom of the pot with a wooden spoon to deglaze.. Add the stock, bring to a simmer, cover, and cook, skimming the grease and gently stirring occasionally, until the meat is very tender, 8–9 hours. Adjust the seasoning with soy sauce and pepper to taste. Serve hot.

Thai Fish Cake
Recipe from Hotel Six Seasons

For the Thai fish cakes
500g/1lb 2oz skinned and boned Surma Fish, chopped
1 tbsp Thai fish sauce
1 dessertspoon Thai red curry paste
1 kaffir lime leaf, finely sliced
1 coriander root and leaves, chopped
1 free-range egg
1 tsp grated palm sugar
50g/1¾oz snake beans, sliced thinly (alternatively use French beans)
½ lime, juice only
Bread cramb, for dusting
3 tbsp groundnut oil, for shallow frying
For the dip
To serve
Thai sweet Chili Sauce

For the fish cakes, place the fish, fish sauce, red curry paste, lime leaf, coriander root, egg, palm sugar, beans, and lime juice in a food processor and blend to a paste. Alternatively this can be done in a pestle and mortar – pound the ingredients to a jelly-like paste.
Remove and, with damp hands, take a piece about the size of a walnut. Roll it into a ball and then flatten it to a thin disc. Lay on a bread crumb plate. Repeat until all the mixture has been used. Refrigerate until ready to cook.
Heat the groundnut oil in a frying pan and cook the fish cakes until golden-brown all over – this should take a couple of minutes on either side.
Serve with Thai sweet chili sauce .