Recipes

All types of delicious food recipes from Asian to European recommended by epicure. From starters to desserts, you can find your favorite menu easily. Just choose and click "Go"!
01.02.16
Romance your partner with an exquisite seafood feast featuring the treasures of the ocean.
04.01.16
Also known as female ginseng, angelica root is used in Traditional Chinese Medicine as a strengthener of the heart, lung, spleen, liver and kidney meridians. Here, its licorice notes help cut through the rich flavours of lamb.
02.12.15
The humble potato comes in a staggering amount of varieties. Joyce Huang finds out which spud to use for that velvety mash, crunchy fries, or flavourful gnocchi.
31.10.15
For intense flavour, add crab and lobster shells to your fumet or seafood stock.
02.10.15
For intense flavour, add crab and lobster shells to your fumet or seafood stock.
01.09.15
For intense flavour, add crab and lobster shells to your fumet or seafood stock.
06.08.15
It’s said that you haven’t really had a taste of Vietnam until you’ve visted Cha Ca La Vong in Hanoi for its signature dish of cha ca. Trying the turmeric-marinated fish, bolstered by the warmth of ginger and fronds of fresh dill, has been hailed as an important rite of passage. Until you get there, try your hand at the basic recipe here.
04.08.15
For intense flavour, add crab and lobster shells to your fumet or seafood stock.
31.07.15
This creation was a hot favourite at Ujong when Shen Tan was executive chef. She shares the full recipe for the first time with all the fixings for regular fish curry - just deconstructed and reinvented as a mod-Sin pasta dish.
02.07.15
Lay a fresh sprig of rosemary over each glass so the hot coffee can release its herbaceous scent over the mascarpone cream.
01 Feb 2016

Foie Gras Terrine ‘tartare’

Romance your partner with an exquisite seafood feast featuring the treasures of the ocean.
04 Jan 2016

Braised lamb with angelica

Also known as female ginseng, angelica root is used in Traditional Chinese Medicine as a strengthener of the heart, lung, spleen, liver and kidney meridians. Here, its licorice notes help cut through the rich flavours of lamb.
02 Dec 2015

Duck fat french fries

The humble potato comes in a staggering amount of varieties. Joyce Huang finds out which spud to use for that velvety mash, crunchy fries, or flavourful gnocchi.
31 Oct 2015

Market fish of the day with laksa paste wrapped in Ti leaves

For intense flavour, add crab and lobster shells to your fumet or seafood stock.
02 Oct 2015

Simmered japanese black pork

For intense flavour, add crab and lobster shells to your fumet or seafood stock.
01 Sep 2015

Luxe Singapore's pandan madeleines

For intense flavour, add crab and lobster shells to your fumet or seafood stock.
06 Aug 2015

Chả cá (pan-fried turmeric fish)

It’s said that you haven’t really had a taste of Vietnam until you’ve visted Cha Ca La Vong in Hanoi for its signature dish of cha ca. Trying the turmeric-marinated fish, bolstered by the warmth of ginger and fronds of fresh dill, has been hailed as an important rite of passage. Until you get there, try your hand at the basic recipe here.
04 Aug 2015

Bak zhang porchetta

For intense flavour, add crab and lobster shells to your fumet or seafood stock.
31 Jul 2015

Fish curry capellini

This creation was a hot favourite at Ujong when Shen Tan was executive chef. She shares the full recipe for the first time with all the fixings for regular fish curry - just deconstructed and reinvented as a mod-Sin pasta dish.
02 Jul 2015

Cinnamon mascarpone affogato

Lay a fresh sprig of rosemary over each glass so the hot coffee can release its herbaceous scent over the mascarpone cream.