Seared Scallop Sashimi Heat up skillet in high heat. Brush olive oil on both sides of the Japanese sashimi scallop (available in BBQChef) and sear for 30 seconds each side. Brush some tonkatsu sauce as desired. Let cool and serve with nori seaweed, pair with sushi rice or enjoy it on its own

Cantonese Steamed Scallops Thaw the half-shell scallop. Boil Vermicelli until soft and chop desired amount of garlic cloves. Saute garlic until aroma, then remove from heat while adding 1 tbsp of soy sauce, 2 tsp of sesame oil and salt. Place the scallops into a steamer and add in the vermicelli and sauce mixture. Steam for 8-10 min then garnish

Angus Beef Tomahawk Steak Preheat oven to 190 degrees. Season the tomahawk generously with salt and pepper on all sides. Trim off the top 1/4 of a garlic head and lightly drizzle with olive oil. Wrap in foil and roast in the oven for 30 minutes until the cloves are soft. Remove the garlic from the oven and let cool. In a heavy skillet or oven-

Wagyu Beef Tomahawk Steak Preheat oven to 190 degrees. Season the tomahawk generously with salt and pepper on all sides. Trim off the top 1/4 of a garlic head and lightly drizzle with olive oil. Wrap in foil and roast in the oven for 30 minutes until the cloves are soft. Remove the garlic from the oven and let cool. In a heavy skillet or oven-

Stir-Fried Marinated Beef Marinate the USA Beef short ribs slice with 2 tbsp of soy sauce, 1 tbsp of mirin, 1 tbsp of sugar. 1 tbsp of ginger, 1 tbsp of sesame oil and a splash of water for at least 30 minutes. Heat oil in a pan over low heat and saute a medium shredded onion until soft and lightly browned. Add in the marinated beef into the pan

Beef Burger Thaw the minced beef (available at BBQChef). Shape the patties 1 inch wider than the bun and make an indentation in the centre. In a preheated pan (Medium Flame), add in 2tsp of oil and after the oil is hot add 2-3tbsp of butter. After the butter has melted, season the beef patty with salt and pepper (to taste) and place it in the pan