Asian Cuisine Portfolio

Asian dishes with traditional techniques and ingredients made by myself at lasalle college vancouver

Traditional Korean dish with cellophane noodles and grilled pork belly

Korean Bibimbap flavoured with gochujang, tossed with veg and a fried egg

Japanese Gyoza filled with pork, seared then steamed hand wrapped by myself

Dandan Noodles from Chinese Sichuan cuisine, ground pork, peanut sauce

Chilli Crab inspired by Indonesian cuisine finished with spicy tomato sauce

Duck curry inspired by Thailand with galangal, tamarind and lemongrass

Whole deep-fried snapper

Pad Thai with fish sauce, tamarind, catsup and rice vinegar

Ramen with Tonkotsu broth, soy marinated egg and chashu pork

Deep fried spring roll with pork and prawn filling