Prepare the Banana Cream Pie: Preheat the oven to 350°F (175°C).

Mix graham cracker crumbs, melted butter, and sugar in a bowl. Press the mixture firmly into a small pie dish or ramekin to form a crust.

Bake for 8 - 10 minutes until lightly golden. Let cool.

In a saucepan, heat milk over medium heat until warm (but not boiling).

In a bowl, whisk together the egg yolk, sugar, cornstarch, and vanilla until smooth.

Gradually whisk the warm milk into the egg mixture to temper.

Return the mixture to the saucepan and cook, stirring constantly, until thickened (3-4 minutes).

Layer banana slices on the cooled crust and pour custard over the top. Smooth out the surface.

Chill in the fridge for at least 30 minutes while preparing the main course. Top with whipped cream and banana slices for garnish.

Cook the Jasmine Rice: Rinse the jasmine rice under cold water until the water runs clear. Cook according to the directions on the package.

Cook the Chicken Teriyaki: Heat vegetable oil in a large skillet over medium-high heat.

Add the chicken to the skillet and cook until browned on all sides.

Pour the teriyaki sauce over the chicken, reduce heat to medium, and let it simmer until the sauce thickens and coats the chicken (about 5 - 7 minutes).

Add broccoli florets to the skillet and cook until they are tender-crisp. Optional: Drizzle sesame oil over the chicken and broccoli for extra flavor.

Prepare the Jasmine Green Milk Tea: Steep the jasmine green tea bags in 1 cup of hot water for 3 - 4 minutes.

Remove the tea bags and let the tea cool slightly. Stir in the sweetened condensed milk and whole milk.

Serve the chicken over rice, garnish with sesame seeds and scallions. Serve with jasmine green milk tea, and banana cream pie.