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The main course for one of Aubergine's tasting menus - duo of venison. Herb-crusted venison and venison ragout in cranberry sauce, with chanterelles and braised chestnuts.

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Our seafood main course option for the business lunch menu at Aubergine the week after the miso-glazed grouper. Seasonal seafood in tomato beurre blanc and saffron foam with saffron risotto.

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One of our seafood options for our business lunch menu's main courses. Miso-glazed grouper with pan-fried prawns in cabbage veloute, potatoes, and buttered vegetables.

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The second warm appetizer for the tasting menu the week I moved to rotisserie. Butter-poached giant prawn in black peppercorn sauce and coconut milk foam.

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The classic surf and turf by Aubergine Restaurant and Patisserie.

Beef tenderloin with sauteed mushrooms and pan-seared foie gras in port wine sauce, grilled tiger prawns in truffle foam, buttered turned vegetables, and mushroom risotto.

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The first dish I learned to make when I transferred from cold kitchen to the hot kitchen at Aubergine restaurant.

Pan-seared scallops and tiger prawns in curry ginger sauce and foam served with spinach, asparagus, and carrot mousseline.

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Cold appetizer for a function held at Aubergine. Cured salmon in cucumber water with pickled gherkins. All that it's missing is the horseradish granite that needs to be added at the very last minute or it will melt right off.

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A crowd pleaser - the foie gras symphony. We love our foie gras at Aubergine restaurant. Foie gras pate with a thin layer of veal consomme jelly topped with chocolate streusel and chocolate shavings. Served with warm buttered brioche.

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We served this for our three-course business lunch menu. Tuna tartar in Asian mayo dressing on dashi jelly, with crispy vegetables, cold wasabi foam, and salad greens in Asian dressing.

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First cold appetizer for the degustation menu at Aubergine Restaurant and Patisserie. Foie gras pate with cranberry jelly, fresh fruits and salad greens in lychee dressing.

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A modern take on salmon mi-cuit at Aubergine Restaurant and Patisserie. Sous vide salmon with potato salad and salad greens in truffle dressing, with wasabi emulsion.

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One of our bestsellers from the cold kitchen at Aubergine restaurant, the tuna tartar. Tuna tartar in Asian dressing served with mango-papaya salsa and avocado salsa, pepper-crusted pan-seared tuna, and soy honey glazed thin-pound tuna. With salad greens in Asian dressing.

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My favorite dish to prepare at Aubergine Restaurant's garde manger station - the foie gras delight. See the slices of smoked duck breast, the foie gras terrine with cranberry jelly-green apple jelly-port balsamic jelly, and the pan fried foie gras in port wine sauce. All that you need to complete the dish is the salad greens in raspberry vinaigrette.

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Green bean mimosa with foie gras shavings and rocket salad in truffle dressing. The first cold appetizer during my first week at cold kitchen, Aubergine Restaurant and Patisserie.

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Salmon mousse wrapped in smoked salmon with seasonal vegetables in truffle dressing at Aubergine Restaurant and Patisserie

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Serving them whole.

Poached lobsters in butter-lemon sauce served with your choice of starch and buttered vegetables at the Bistro, Pacific Islands Club Guam

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Grilled striploin with sauteed mushrooms, rice, and buttered vegetables with a side sauce of Port at the Bistro, Pacific Islands Club Guam