A Filipino classic, Norfolk chicken cooked in soy sauce, garlic and cane vinegar drizzled with black truffle sauce and served with bok choy and sweet potato

Squid stuffed with tomato, cheese and onion flavoured with garlic and annatto oil served on a bed of squid ink with aioli sauce

British fished sea bass served with lettuce and tomato salad (ensaladang kamatis) dressed in a salted egg emulsion

Slow cooked and seasoned with honey chilli glaze served with pickled cabbage

Dingley Dell pork belly slow cooked in soy, garlic and cane vinegar drizzled with black truffle sauce and served with bok choi and sweet potato

Sautéed in coconut milk and lobster coulis served with freshly made moringa noodles

Taro leaves in sweet coconut cream reduction and spices with sauteed jackfruit served in a deep fried spring roll cup

This tamarind flavoured broth is characterised by its tangy and sour taste and prepared with spinach, moringa, daikon and aubergine

Filipino soft, unaged, white cheese made from goat milk and salt curdled with vinegar and citrus juices served with cooked beetroot, baby spinach leaves and a honey mustard dressing

Jack Brand diced chicken thighs marinated in annatto, ginger, green chili, garlic, and lemongrass served on a sizzling skillet