1. Sprinkle lemon juice on the avocado.
2. Spread butter on baguette, place the mozzarella cheese, avocado, cherry tomato and abalone on top. Pre-heat the oven at 180°C and bake for 3 minutes.
3. Place the arugula on top.
1. Heat the oil over medium heat, saute the onion until fragrant. Pan-fry the bacon and mushroom until softened.
2. Add in water and bring to boil. Then add in abalone sauce and boil for 3 minutes.
3. Add a drizzle of olive oil to the soup before serving.