Sillog Rice Bowl with Crispy Garlic Oil & Runny Egg
Garlic fried rice, cured meat, sunny yolk

Friday, August 28 · one day · 3 complete plans
Easy, Intermediate and Sophisticated are three separate, full-day menus for this date — breakfast to dessert, each cooked entirely at one level. Tap a plan below to open it, or compare all three.
Garlic fried rice, cured meat, sunny yolk
Soy-vinegar braised thighs, silky pan rice, tender greens
Pan-seared white fish, pickled vegetable sauce, delicate spice
Fried cassava, sea salt, calamansi spark
Bright citrus granita, herbaceous, refreshing
Crispy-fried wonton cones, savory pork filling, vinegar-chili dip
Purple yam cream, chewy tapioca pearls, nutty crunch
Cook every course and the day comes to 3469 cal · 127g protein. How we calculate this
Cajun-spiced griddle cakes with smoked sausage and brown butter syrup
Pan-seared steak, crispy-fried okra, dark roux butter sauce
Slow-braised beef cheek, dark sauce, creamy corn grits
Cayenne-dusted nut crack with fleur de sel and sassafras notes
Crispy corn kernels, roasted green chili, zesty finish
Silky liver pâté in crispy tuile cones, sweet-spicy glaze, caramelized allium
Silky chocolate mousse, crispy praline, warm heat finish
Cook every course and the day comes to 5339 cal · 171g protein. How we calculate this
Silken rice porridge elevated with aromatic broth, gilded with rare eggs and charred herb powder
Ground beef with toasted-rice powder and lime, cooked in parchment and served in bitter lettuce with a crisp garnish
Whole fish sealed in parchment with aromatic Thai green curry, finished with silky jasmine-infused butter sauce
Delicate wonton-like cones filled with minced shrimp, served with a gloss of umami-rich gastrique
Silky frozen mango purée scraped tableside, topped with toasted sesame snap and crisp wafer
Tuile-like taro crisps filled with luxurious shredded duck, jeweled with pomegranate arils and sharp curry cream
Silken, aromatic pandan cream set with gelatin, topped with bright lime curd and delicate ginger candy
Cook every course and the day comes to 6225 cal · 226g protein. How we calculate this
Tell us what's in your kitchen and we'll suggest a healthy swap.
Because "what should I cook" depends entirely on how much time and energy you have. The same date is written at three effort levels so you can pick the one that fits tonight.
Per serving, always. The yield is printed on every recipe and the serving slider rescales the ingredients and the macros together.
Yes — members can have the day's menu sent every morning, and you can unsubscribe from any one of those emails.