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Indulge your taste buds at our Secret Orchid restaurant. Request what you want and our professional chefs will cook for you. Enjoy your food with wonderful view from restaurants terrace.

Tenderloin to hug of regular in merlot reduction

The tenderloin is both the most tender and the most expensive cut of beef. It is also leaner than many other cuts, which means it needs relatively brief cooking and tastes best when cooked to no more than medium-rare. The red wine reduction, made from the flavorful pan juices, is quickly assembled while the roast rests.

Chicken pate

Chicken pâté is perfect for spreading over crackers or toasted thin baguette slices. … Chicken livers of their connective tissue, sauté them in butter with shallots, garlic, and capers, add a little brandy, and then purée with cream and a little more butter.

Cordon bleu chicken mascarpone spinach

This Cordon bleu chicken mascarpone spinach has tender and juicy chicken, layered with melty Swiss cheese and ham, rolled up and coated with seasoned breadcrumbs, and fried until crispy on the outside, all drizzled with a deliciously creamy dijon sauce.

Duck foie gras

Foie gras is a specialty food product made of the liver of a duck or goose. According to French law, foie gras is defined as the liver of a duck or goose fattened by gavage. In Spain and other countries, it is occasionally produced using natural feeding.

Fine loin carpaccio

Fine loin carpaccio is a classic Italian dish that involves minimal cooking and makes an elegant starter or lunchtime dish. Because the beef is being served raw, choose top quality meat that has been hung for a good period of time to improve flavor and texture. Rare breed beef will give a great result, as these cows tend to have a slightly deeper flavor and are less intensively farmed, producing better-quality meat. The most commonly used cut for carpaccio is the centre of the fillet, although sirloin can be used for a more intense flavour.

Fresh green salad

Tear the lettuce leaves into bite-sized pieces and transfer them to a large salad bowl. Add the cucumber, tomatoes, and onion. Sprinkle with the oil, vinegar, and salt and pepper, and toss to combine.

Grilled Salmon

Heat coals, gas grill, or grill pan to medium heat. Place salmon on the grill. Cover and grill over medium heat for about 5 minutes per side (maybe a few more minutes, depending on the thickness of your fish). The salmon is done when it flakes easily with a fork.

Grilled tenderloin in red fruit sauce

TENDERLOIN with SAUCE. Combining the … Which is why I added this raspberry balsamic sauce. … When the oil is hot, add the seasoned roast and brown on each side,

Grilled tenderloin with vegetables

A tasty hazard of writing a food blog is that we are eating something new every week, but the recipes are not always savory.

Ice cream with creamy arequipe

Dulce de Leche Ice Cream is a fantastic way to use up leftover heavy cream and the perfect place to start if you’ve always wanted to ice cream 

Pacific seafood ceviche

The fish may be marinated a day in advance; after about 4 hours, when the fish is “cooked,” drain it so that it won’t become too tangy. For the freshest flavor, add the flavorings to the fish no more than a couple of hours before serving.

Peruvian anti cuchod mix chicken baby octopus

Delight at Andina – it’s also a stunner for a dinner party. In Peru, chancón is a slang word meaning ‘studious’, but it also sounds like chancaca, the luscious syrup that you pour over the chicken in this dish.

Peruvian corvina tiradito

Tiradito is perhaps the most famous Nikkei dish in all of Peru. Peruvians of Japanese descent developed this recipe over the last century in response to a cultural need for sashimi-style dishes. Nowadays Peruvian summers wouldn’t be complete without it.

Peruvian seafood cause

Peruvian cuisine is definitely having a moment. It’s actually been named one of the top 20 food trends in 2018! To call Peruvian food a “trend” sort of makes it seem like it’s something new and undiscovered.

Prawns with thai sauce

A quick prawn recipe loaded with BIG flavours! Seared prawns smothered in a spicy, sticky Asian sauce, these Asian Chilli Garlic Prawns will have you smacking your lips in utter satisfaction, feeling like you’ve just dined at a fancy modern Thai restaurant.

Quinoa and shrimp salad

Quinoa, shrimp, and chickpeas pack a triple punch of protein in the this tasty summer dish of Spicy Grilled Shrimp with Quinoa Salad.

Stuffed pomodoros

Fill each cooked shell with some cheese mixture and place in casserole dish, seam-side-up. Cover the shells with another layer of Pomodoro sauce. Top with remaining mozzarella and Parmesan cheese.

Crispy bacon

Cooking bacon in the oven creates perfectly crispy, delicious bacon. It’s also super easy, creates less mess than cooking it on the stovetop and allows you to multitask in the kitchen. If you’ve never baked bacon.


Trilogy Essential Ingredients is a go-to flavor supplier whose unique blend of products coupled with our deep research bench and flavoring expertise made us a leading food flavoring and extract manufacturer.

Turky and mushroom crepps

These Savory Crepes with Turkey & Mushroom make a great midweek dinner – filling and delicious – what more could you ask for? These crepes are a great way to use up leftover turkey or you could use any other leftover cooked meat that you may have hanging around.

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