Recipes

All types of delicious food recipes from Asian to European recommended by epicure. From starters to desserts step by step! Find your favorite menu easily!
05.10.16
A harmonious cross between Peruvian ceviche and Japanese sashimi, tiradito Nikkei features fish that is thinly sliced instead of cubed. The citrus-based tiger’s milk is also enhanced with soy accents.
29.09.16
Blanching garlic cloves multiple times in hot water removes the germ, the centre sprout that lends the cold soup a bitter quality if left intact. Stale bread makes for better textured and flavoured breadcrumbs – at least two days old is ideal.
29.09.16
Really indulge by serving this handsome cut of meat with the essence of bone marrow coddled into a wobbly custard.
29.09.16
Traditional variants of this meat roll typically feature minced pork and liver for an earthier, creamier filling.
08.09.16
When you're up so late brokering a business deal and it's a few hours before breakfast. Offset the ruby-hued lox with gold leaf for an added touch of luxe.
01.08.16
Before crabs came doused in chilli and salted egg yolk sauces, they were simply encased in salt and baked. The hard outer crust traps the crab’s natural juices within, while the lotus leaf adds an unbeatable fragrance – a tried-and-true Teochew classic.
02.07.16
Marinate the chillies overnight with rice vinegar and salt for a piquant yet fiery sauce to perk up the flaky white fish.
01.07.16
Embrace durian season wholeheartedly with this dessert. Break open their airy crusts to reveal a centre of molten durian pulp.
31.05.16
Bring out the juicy slabs of pork chops, ribeye steaks and lamb racks! There’s nothing like hearty portions and a feast of flavours to ignite your guests’ appetites.
04.05.16
The delicate nature of fresh vermicelli calls for stir-frying over low to medium heat so they don’t overcook so quickly. Serve with forks and spoons – the accepted etiquette for utensils as chopsticks are not traditionally used in Thailand.
05 Oct 2016

Tiradito nikkei with New Zealand wild snapper

A harmonious cross between Peruvian ceviche and Japanese sashimi, tiradito Nikkei features fish that is thinly sliced instead of cubed. The citrus-based tiger’s milk is also enhanced with soy accents.
29 Sep 2016

Ajo blanco with grapes, almonds and dry sherry

Blanching garlic cloves multiple times in hot water removes the germ, the centre sprout that lends the cold soup a bitter quality if left intact. Stale bread makes for better textured and flavoured breadcrumbs – at least two days old is ideal.
29 Sep 2016

Anchor grilled t-bone steak with bone marrow custard

Really indulge by serving this handsome cut of meat with the essence of bone marrow coddled into a wobbly custard.
29 Sep 2016

Liver ngoh hiang

Traditional variants of this meat roll typically feature minced pork and liver for an earthier, creamier filling.
08 Sep 2016

Beet-cured salmon bagel with herbed cream cheese and gold leaf

When you're up so late brokering a business deal and it's a few hours before breakfast. Offset the ruby-hued lox with gold leaf for an added touch of luxe.
01 Aug 2016

Salt-baked flower crab in lotus leaf

Before crabs came doused in chilli and salted egg yolk sauces, they were simply encased in salt and baked. The hard outer crust traps the crab’s natural juices within, while the lotus leaf adds an unbeatable fragrance – a tried-and-true Teochew classic.
02 Jul 2016

Pan-fried barramundi with pickled chilli sauce

Marinate the chillies overnight with rice vinegar and salt for a piquant yet fiery sauce to perk up the flaky white fish.
01 Jul 2016

Deep-fried durian puffs

Embrace durian season wholeheartedly with this dessert. Break open their airy crusts to reveal a centre of molten durian pulp.
31 May 2016

Grilled Wagyu Tomahawk

Bring out the juicy slabs of pork chops, ribeye steaks and lamb racks! There’s nothing like hearty portions and a feast of flavours to ignite your guests’ appetites.
04 May 2016

Pat Wun Sen Sai Naem Plaa Meuk (Cured Chiang Mai Pork and Squid with Vermicelli)

The delicate nature of fresh vermicelli calls for stir-frying over low to medium heat so they don’t overcook so quickly. Serve with forks and spoons – the accepted etiquette for utensils as chopsticks are not traditionally used in Thailand.