Remove any excess fat from beef short ribs and cut into equal rib portions.

Make a marinade using soy sauce, oyster sauce, teriyaki sauce, sriracha, brown sugar, water, chopped garlic, chopped onion, and apple cider. Marinate the beef short ribs.

Place the marinated ribs in a stainless steel oven tray and cover with aluminum foil.

Bake in the oven at 170°C for 4 hours.

Check the ribs to ensure they are tender and falling off the bone. Adjust seasoning if needed.

Remove the bones, cool the meat, and store it in the chiller.

In a mixing bowl, combine mashed potatoes, shredded cheddar cheese, short ribs, mozzarella cheese, pickled jalapeno, salt, and black pepper powder.

Mix well and taste the seasoning. Shape the mixture into lollipop shapes, each weighing 120g.

Prepare three bowls: one with beaten eggs, one with flour, and one with panko crumbs.

Dust each lollipop in flour, dip it in the beaten egg, and coat it completely with panko crumbs.

Freeze the croquettes for better handling.

Deep fry the croquettes at 200°C for 3-4 minutes until golden and crispy.

In a large mixing bowl, combine balsamic reduction, cucumber juliennes, and mint leaves.

Whisk gently until the texture is smooth and creamy.

Transfer to a storage container and keep in the chiller.

In a non-stick pan, heat the cream sauce.

Add English mustard, honey, salt, and black pepper powder. Mix well.

Check the seasoning and transfer to the chiller once cooled.

Deep fry the beef croquettes in a fryer at 180°C for about 3 minutes.

Reheat the mustard cream sauce and pour it into a sauce pourer.

Drain the oil completely from the croquettes, insert ice cream sticks, and place them on a tray for plating.

Place the croquettes in the center of the plate and add cucumber mint salsa on the side.

Drizzle cocktail sauce over the croquettes carefully.

Garnish with sakura cress and serve hot with the sauce on the side.