Whether you are celebrating a special occasion or looking for something healthy, Chef Eugene's botanic menu is a tasty vegetarian spread filled with rich Asian flavours that the whole family will enjoy. With dishes like the creamy Mushroom Risotto, refreshing Seaweed Salad & more, a meatless feast has never tasted THIS good!
APPETISER Seaweed Salad Japanese-style Chuka wakame(seaweed) with spicy-sweet seasoning, premium soy sauce, sesame oil, mirin and roasted sesame.
Edamame in Roasted Sesame Soybeans with a hint of sweetness and nuttiness with roasted soy-sesame dressing.
Yamitsuki Cabbage Izakaya-style ‘addictive’ salted cabbage seasoned with salted dried kelp, sesame oil and grated garlic.
Silken Tofu Velvety silken tofu coated in shoyu dashi broth, sesame oil, chilli oil and garnished with bonito flakes.
King Brown Mushroom with Ponzu & Furikake Grilled mushrooms in a citrus-based ponzu sauce and Japanese rice seasoning.
Tamagoyaki Japanese-style rolled omelette with delicate sweetness.
Fukumeni Daikon Braised daikon(Japanese radish) in sweet mirin and soy sauce.
MAIN Mixed Mushroom Risotto A creamy risotto using Carnaroli rice sauteed with fresh mixed mushrooms, onions, ground garlic paste and cheesy Grana Padano.
Shoyu Sesame Soba with Shimeji Mushrooms & Tamago Buckwheat Japanese soba with delicious seaweed and roasted Shimeji mushrooms tossed in a light dressing of soy sauce & sesame oil.
DESSERT Dessert of the Day A special dessert prepared by the Chef to end your feast on a sweet note.
*Order at least 2 days in advance
* All Pictures shown are for illustration purpose only. Actual product may vary.
TIPS: Order your feast from one preferred Home Chef. Delivery fees are based on per pick up location.
Chef Eugene Gan
Eugene Gan is no stranger to the hustle and bustle of the kitchen. Born and raised in Penang, Eugene grew up immersed in a culture famed for its unique street food. His culinary journey began at Hydro Majestic Hotel Penang, Malaysia. He migrated to Australia to pursue a career in Sydney's distinguished fine dining industry and trained under acclaimed Executive Chef Marco Bonanni. During this time, Eugene studied the nuances of Modern Australian cuisine, and even collaborated with Nat Howell, a colleague of Australian Celebrity Chef Luke Mangan, on various culinary projects.
On moving to the UAE in 2019, he served as the Head Chef at Kulture House, where he developed contemporary fusion-style dishes. Currently, he is Esseplore's in-houseChef, assisting with the day-to-day activities of the kitchen, menu planning and engineering. With his extensive knowledge of food, it is guaranteed that a feast by Chef Eugene will introduce you to unique combinations, delicious flavours and leave you with unforgettable tastes!