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Seared scallops served with a light ponzu dressing, crunchy raw vegetables, and a warm, flavorful almond satay sauce.
Udon noodles in a light miso broth with wakame seaweed and tofu, topped with spiced griddled salmon and mouli.
Succulent lamb racks marinated overnight in a spicy Korean pepper paste, served alongside wilted spinach in a creamy sesame dressing.