Deep fried Soong Yee fish head with thick vermicelli cooked in a sourish and sweet fish broth with tomato, preserved salted Chinese Mustard, ginger and topped with chopped spring onion-lacking in soup
Suminomo, clear soup with clam, Japanese Mustard Spinach, Julienned Leek and young Japanese pepper buds
The grilled chicken with honey mustard dressing sandwiched
Roasted Sirloin with Mustard Crust
Salt & Sugar Cured Norwigian Salmon, Watercress, Endive, Red Onion, Asparagus, and Mustard Sauce