Plated...

This I do it together with my previous executive chef, Emmanuel Thomas.

His ideas put couscous and harissa to match the beef.

For crust, I use herbs, crushed nuts, bread crumbs and olive oil.

Beef Wellington with pumpkin gnocchi and port sauce. Looks mess!!!

Lamb Chops...lamb rack...

Grilled and toss in basil, garlic and olive oil.
I put green asparagus as garnish and lamb jus in the end.

For sauce: garlic, onion and tomato with sage leaves.

One of my favourites, just simple grill and toss with confit garlic and tomato, fresh thyme and olive oil.

Whole lamb rack, just baked in the oven.

Baked lamb rack with olive oil, olives, chery tomatoes and thyme. I put confit tomato and confit garlic as a garnish.

Still from Far Eastern Night

Baked Lamb Chops with Chili and Coriander Indonesian Style.

Chicken Curry Thai Style