• 1 pkg Searay Dacefish, descaled
• 1 lb arrow root, peel and cut into cubes
• 1 lb pork shank, scalded
• 1/3 cup small red bean
• 1 pc dry mandarin peel
• 2 honey dates

• 500g Searay Mussels Meat
• 150ml Cornish cider
• 25g  butter
• 100g piece of rind less smoked streaky bacon, cut into small cubes
• 1 small onion, finely chopped
• 20g plain flour
• 1 L full cream milk
• 2 potatoes (about 225 g in total), peeled and cubed
• 1 bay leaf
• 225 g John Dory fillet, cut into short, chunky strips
• 120 ml double cream, pinch of cayenne pepper, salt and freshly ground white pepper
• 2 tbsp freshly chopped parsley

• 1 pkg Searay Tilapia
• 1 white turnip, cut into bite size pieces
• 10 slices carrot
• 1 stk green onion, sectioned
• 20 g ginger, sliced

SAUCE

• 1 tsp corn starch
• 1 tsp oyster sauce
• 1 tsp sesame oil
• ½ tsp sugar

• 1 pkg  Searay Wild Sea Cucumber
• 400 g  pork rib, cut
• 5 dry mushroom, soaked
• 20 g ginger, sliced
• 1 stk green onion, sectioned
• 1 clove garlic, crushed
• 1 cup broth
• 1 cup water
• 1 head lettuce

• 1 pkg Searay Cuttlefish Balls
• 1 pkg Searay White Fish Balls
• 1 sheet Sushi Seaweed, cut into thin slices
• 1 block tofu, cubed
• 1 tbsp preserved vegetables, washed
• 1 stk celery, diced
• 1 stk green onion, diced
• 1 can chicken broth
• 5 cups water

• 1 pkg Searay Fish Puff, rinsed under hot water
• 20 g dried lily flower, soaked
• 15 g fungus, soaked
• 20 g carrot, diced
• 8 pc dried mushrooms, soaked
• 1 pkg yam noodles, soaked
• 1 can baby corn, sectioned
• 200 g siu choy, sectioned
• 200 g broccoli, sectioned
• 6 slices ginger
• 1 stk green onion, sectioned

Tofu Fish | Fish Tofu | Lobster Ball