1. Heat up a wok, pour some oil and pan fried the plant-based mushroom patty slices and drain aside.
2. Brush the mini burger bread with butter and put on the wok and heat it up.
3. Serve the plant-based mushroom patty slice together with mini burger bread, tomato slice and vegetable by layer.
4. Serve together with chilli sauce or mayonnaise.

1.Vegan

2.With Shiitake Mushroom

3.With Coconut Oil

Fine Dine Series

1. Pan fried the plant-based mushroom patty until crispy brownish and drain aside.
2. Heat up the pan, pour in the water, rice vinegar and sugar, stir it until sugar dissolved. Remove the heat and let it cool slightly.
3. Then stir it with fish sauce, lime juice, garlic, and carrot strip. Next, put inside the fridge at least 30 minutes.
4. Place the rice paper into the water and lay it on the plate.
5. Arrange plant-based mushroom patty strips onto the paper rice wrap. Topped up with cucumber, pickled vegetable, mushroom and salad vegetable. Wrap it and put inside the fridge up to 1 days.
6. After that, it’s ready to serve.

1.Vegan

2.With Shiitake Mushroom

3.With Coconut Oil

Vietnamese Series

1. Pan fried the plant-based mushroom patty and drain aside.
2. Steam the Mantou buns around 15 minutes.
3. When the buns are ready, cut them across almost all the way through.
4. Line with a few slices of cucumber, top with plant-based mushroom patty slice and honey mustard sauce.
5. Serve with a small dish of honey mustard or chili sauce for dipping.

1.Vegan

2.With Shiitake Mushroom

3.With Coconut Oil

Chinese Series

1. Pan fried the plant-based mushroom patty until crispy brown.
2. Place two slices of bread on chopping board.
3. Spread the margarine, mayonnaise and mustard mixture thinly and evenly.
4. Place 1/2 cup of shredded cabbage on to a bread.
5. Drizzle some mayonnaise sauce onto it.

1.Vegan

2.With Shiitake Mushroom

3.With Coconut Oil

Japanese Series

1. Heat up the oil and pan fried the plant-based mushroom patty.
2. Cook the rice and spoon the cooked rice on a plate.
3. Add in the plant-based mushroom patty on the top and brush some teriyaki sauce on it.
4. Decorate with red cabbage and capsicum slice aside and ready to serve.

1.Vegan

2.With Shiitake Mushroom

3.With Coconut Oil

Japanese Series

1. Pan fried the plant-based mushroom patty until crispy brown.
2. Lay the Taco on the serving board, arrange tomato slice and vegetable on top.
3. Cut the patty into half and add on top.
4. Add in tomato sauce, herb seasoning, garlic powder or black pepper.
5. Wrap it and ready to serve.

1.Vegan

2.With Shiitake Mushroom

3.With Coconut Oil

Western Series

1. Firstly, deep fried the plant-based mushroom meatballs until brownish colour.
2. Bring Spaghetti into boiling water and put some salt and oil. Cook until smooth and drain it.
3. Lay the taco into serving plate and put in spaghetti and plant-based mushroom meatballs. Pour in the plant-based tomato sauce, herb seasoning, garlic powder and black pepper.
4. Lastly, sprinkles some parmesan cheese on top of the plant-based mushroom meatballs and ready to serve.

1.Vegan

2.With Shiitake Mushroom

3.With Coconut Oil

Western Series

1. Heat up a large pot of water to a boil. Add 1 piece of noodle and cook for 40 – 60 seconds. Then rinse in cold water. Quickly blanch again in hot water for 5 seconds and drain.
2. Deep fried the plant-based mushroom meatballs until brownish colour and drain aside.
3. Place ingredients for wanton mee sauce in a bowl and mix well. Add the cooked noodle and mix well to coat, place noodle on serving plate.
4. Top the noodles with char siew, vegetable and plant-based mushroom meatballs.
5. Ready to serve!

1.Vegan

2.With Shiitake Mushroom

3.With Coconut Oil

Chinese Series

1. Deep fried the plant-based mushroom meatballs until crispy brownish.
2. Drop the vermicelli into the boiling water, drain aside after cook.
3. Place all the ingredients into big serving plate and add on the plant-based mushroom meatballs.
4. Lastly, place the Thai sauce, sugar, fish sauce, chicken stock and lime juice into a small bowl for dipping purpose.

1.Vegan

2.With Shiitake Mushroom

3.With Coconut Oil

Vietnamese Series

1. Brush butter into French baguette and pan grill until slightly brownish colour.
2. Put the bread on the plate and put in salad vegetable.
3. Next, pour in the thousand island sauce and chili sauce, put some carrot slices on top of it.
4. Lastly, add in some plant-based mushroom meatballs on top of it and another layer with vegetable.

Ready to serve!

1.Vegan

2.With Shiitake Mushroom

3.With Coconut Oil

Vietnamese Series