No fine dining available during the COVID-19 period? We can always recreate the full restaurant experience and bring fine dining back home to you!

Here's an easy steak recipe that can be replicated and completed in no time at all.
Choosing the ideal steak is of utmost importance. Find the perfect balance between lean and fatty, with sufficient marbling. Personally I would prefer ribeye for a good mix between tender and flavourful.

For the typical city-dweller, relatively fresh steaks can be bought from the meat section (Fairprice finest usually has a counter with a butcher that sells Culina's meat). I don't recall them grading the steaks into Select (more budget), Choice or Prime (more superior) but if they do grade them, for a better quality, opt for Choice, at the bare minimum.

Grain-fed cattle usually has better marbling than grass-fed cattle (which has leaner and tougher meat from their diet).

1. Cut onion, potato and carrot into small chunks before adding them to a large pan filled with water. Bring water to boil, and simmer vegetables for 20 min (or until soft)
2. Meanwhile, start cooking the rice. 
3. When vegetables are soft, add Japanese curry to the pot and allow to simmer for 10 min. Keep mixing till curry sauce is thick and smooth. Add extra water while the mixture simmers to prevent the sauce from turning dry. 
4. Thaw chicken breasts, and season it with salt and pepper. Then, lightly coat it with flour, then raw egg, and finally panko breadcrumbs. 
5. Heat oil in a separate saucepan to medium-high heat and carefully deep fry the cutlets till they become a golden brown colour (about 2 - 3 min on each side). 
6. Slice the tonkatsu into strips over the rice, before adding shredded cabbage and drenching it with curry. 

1. To make dashi, bring 4 cups water to a boil over medium heat and add 1/2 cup kelp (kombu). Remove the kombu as water starts to boil, and simmer for about 1 minute. 
2. Prepare 1/4 cup chopped scallions, and 1/2 cup cubed silken tofu. 
3. Bring the dashi broth to a rapid simmer over medium-high heat, and add 4 tbsp yellow miso paste. Whisk till miso has completely dissolved in the broth. 
4. Add the tofu to the broth. Simmer just enough to warm the tofu for about 1 - 2 minutes. 
5. Scatter scallions over the soup just before serving.