The exotic aroma of this duck dish is reminiscent of the street vendors in Kowloon Bay, Hong Kong! Ginger, soy, star anise and sesame are combined in a marinade for our King Cole Duck Breast. After soaking up these incredible flavours we quickly grill the duck breast, and vacuum pack it, locking in all of those flavours and aromas. Then we cook it sous vide to a tender, medium-rare doneness. Pairs brilliantly with our Coconut Rice or Red and Black Thai Rice (sold separately) Guong dong wah!
Lobster Lollipops…Yes, they’re a thing! The ultimate food-on-a-stick. We de-shell a Nova Scotia lobster tail, skewer it with a bamboo stick, vacuum pack it in our Lemon-Garlic-Herb Butter and cook it sous vide. The result? One very tender and tasty lobster tail!
Classic Hawaiian Barbecue! We flattened and split the chicken before it is marinated in pineapple juice, soy sauce, ginger and garlic then grilled and cooked sous vide. Comes with our own Hawaiian BBQ sauce, sweetened with pineapple. Aloha!