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	Tobiko (Flying fish eggs) by CHEF ASHRAF ABD ALEEM ELKHARBOTLY Tobiko (Flying fish eggs)	1 vote 2418 views
	Kani (Crab Sticks) by CHEF ASHRAF ABD ALEEM ELKHARBOTLY Kani (Crab Sticks)	1 vote 4204 views
	Shime-Sawara (Pickled Mackerel) by CHEF ASHRAF ABD ALEEM ELKHARBOTLY Shime-Sawara (Pickled Mackerel)	1 vote 2568 views
	Katsu (Bonito Tuna) by CHEF ASHRAF ABD ALEEM ELKHARBOTLY Katsu (Bonito Tuna)	1 vote 2924 views
	Shake (Salmon) by CHEF ASHRAF ABD ALEEM ELKHARBOTLY Shake (Salmon)	1 vote 2078 views
	Tamago (Omelete) by CHEF ASHRAF ABD ALEEM ELKHARBOTLY Tamago (Omelete)	1 vote 2864 views
	Cheese Marinade by Deborrah Justice	1 vote 2486 views
	Funky Chilled Century Egg Tofu by Blackswan Happy 2011, everyone! Let's celebrate the New Year with these cold appetizers, which marked the beginning of our first course on X’mas Eve.	1 vote 9223 views
	Reunion Dinner - Bountiful Goldfish Salad (年年有余) by Blackswan This is my 1st attempt creating this Bountiful Goldfish Salad. Nian Nian You Yu (年年有余) symbolizes abundance though the year. The character 余 (Yu) is the homophone of 鱼 (Yu). Hence, fish was used to highlight this Chinese New Year dish.	1 vote 4 comments 3590 views
	SMOKED SALMON WITH TOASTED BRIOCHE by CHEF ASHRAF ABD ALEEM ELKHARBOTLY SMOKED SALMON WITH TOASTED BRIOCHE	1 vote 2875 views