1. Immerse spaghetti into boiling water for 4 minutes
2. Turn off the stove, cover the pot and let sit for 10 minutes
3. Drain the spaghetti when it has softened
4. Heat 1 tbsp oil in a wok, stir fry onions and spaghetti
5. Add 1 tsp salt, 1 tbsp fish sauce, stir fry then set aside
6. Heat 1 tbsp oil in a wok, stir fry garlic bacon and clams
7. Add red pepper, yellow pepper and zucchini, set aside when softened
8. Melt butter in a wok on low heat, mix in flour
9. Add white sauce ingredients and cook until mixture thickens (Add liquids a little at a time)
10. Return clams to wok, mix
11. Pour mixture over spaghetti
12. Garnish with dried parsley

1. Chop all the Abalone, garlic, carrots, green onion along with the cilantro and set aside for later.
2. Wash 1 cup of rice in water and soak in water for 1 to 2 hours then drain and set aside.
3. Heat a large pot over medium high heat. Add 2 tbsp sesame oil.
4. Add the minced garlic, abalone, and chopped carrot to the pot. Stir it for 30 seconds
5. Add the soaked rice to the pot. Keep stirring for a few minutes until the grains of rice look half translucent
6. Pour 7 cups of water into the pot and lower the heat to low heat. Close the lid and cook it for about 30 minutes. (Every now and then open the lid and stir the porridge so the rice doesn’t burn on the bottom the pot)
7. After 30 minutes of cooking, open the lid of the pot and add 1 tbsp fish sauce and 1 tsp salt.
8. Stir and mix the fish sauce thoroughly with the rice porridge.
9. Serve, ladle the porridge into a bowl and sprinkle cilantro, chopped green onion and roasted sheet of laver over top.

1. Melt the butter into a medium sized pan, add the bacon and fry until lightly golden
2. Add the onion and cook gently for 5 minutes or until the onion has softened
3. Stir in the flour and cook for 1 minute. Gradually stir in the milk
4. Add the potatoes and bay leaf and 1 level teaspoon of salt, and leave to simmer gently for 10 minutes or until the potatoes are just tender
5. Remove the bay leaf, add the pieces of John Dory and simmer for 2-3 minutes or until the fish is just cooked
6. Stir in the double cream and season to taste with cayenne pepper, salt and white pepper
7. Stir in the mussels in 2-3 minutes, remove from the heat, to warm them through briefly, and most of the chopped parsley

1. De-froze Mussels, rinse, blot dry
2. In a large stockpot set over medium heat, combine wine, shallots, garlic, and salt
3. Simmer 5 minutes
4. Add mussels, cover, and increase heat to high
5. Cook about 5 minutes
6. Stir in herbs and butter
7. Remove from heat
8. Serve immediately

1. Add water to sushi rice and cook until done
2. Stir in seasoning
3. Heat 1 tbsp oil in wok and stir fry egg, set aside
4. Heat 2 tbsp oil in wok and stir fry shrimp and crab stick
5. Add cooked rice and egg, stir fry well
6. Add green onion and plate up
7. Garnish with seaweed, meat jerky, fish roe and sesame seed

1. Thaw clam meat, rinse and blot dry
2. Heat 2 tbsp oil in wok, stir fry flower chives, add red pepper and 1/2 tsp salt
3. Stir fry well, set aside
4. Heat 2 tbsp oil in wok again, sauté minced shallot and garlic
5. Stir fry clam meat, dash wine and stir fry well
6. Return flower chives into wok, add seasoning and stir fry well