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Smoky-grilled BBQ wings, pandan and turmeric marinade, fresh mango salad.

Kaffir lime prawn wonton with dried shrimp and mango salad.

Wok-fried minced chicken with butter and chilli mint, served with crispy white crackers.

Tender wok-fried beef with dates, hawthorn and puffed rice.

Crispy vegetable spring rolls dipped in tangy assam laksa gravy.

Hot roti with BBQ pork, rose wine, pickle vegetables and spicy chilli.

Chicken and prawn-stuffed dough fritter with a hint of heat.

Crispy vegan toast topped with curry mayonnaise, seaweed, pine nuts and fresh greens.

Tender chicken in rich pumpkin curry, served with grilled butter brioche.

Mixed seafood pot with green herbs and dried shrimp.

Sweet honey-glazed pork belly, smoked with Sarawak peppercorn.

Hot and spicy dry coconut curry, wagyu beef and pickled mango.

Uncle Roger's take on mapo tofu. 72°C onsen egg, kimchi cabbage, vegan crunch.

Wok-fried mushrooms, shiitake and cloud fungus with mock chicken.

Warm garlic-chilli aubergine with fermented soya, vinegar and sesame oil.

Crispy chicken thigh, five-spice brown onion gravy, golden potatoes and green peas.

Wok-seared ribs on the bone, glazed with zesty orange and chocolate. Inspired by Uncle Guga.

Puff pastry crusted chicken, tomato chilli and Teochew butter olive mushroom. Inspired by Uncle Gordon.

Uncle Roger's take on this British favourite. Crispy battered fish, salted egg tartare sauce. Not inspired by Jamie.

Thick rice vermicelli, seafood stir-fry with spices and coconut gravy.

Crispy seaweed seafood roll with lemongrass, sa cha broth, pickle vegetables, mushroom and wheat noodles.

Spicy belachan egg fried rice, seafood and vegetables.

Crispy XO chilli and Cantonese lap cheung stir-fried with jasmine rice.

Made in a rice cooker, the proper way.

Dumplings in butter and chocolate-milo filling. Butterfly pea gives the signature blue colour.

Taro, pandan sago and sweet potato in a rich taro cream.