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"!
01.07.15
For intense flavour, add crab and lobster shells to your fumet or seafood stock.
01.06.15
Chef Benjamin Tan takes inspiration from prawn noodle hawkers and cooks this egg pasta covered under a lid, allowing the rich broth to seep into the pasta for deeper umami and flavour.
19.05.15
This mocktail does away with the tequila but retains the rest of its refreshing, summer-ready ingredients namely, mint, coriander, pineapple juice and peppers.
05.05.15
These éclairs bear a decorative crackly topping called craquelin, a simple sweet dough that is draped over the choux before they’re baked. They add crunch and flavour, and keep the shape of the choux pastry consistent.
04.05.15
Forget everything you know about this iconic salad. It's re-imagined here as a dessert that's every bit as refreshing as it sounds.
27.03.15
Often called ‘umami Wagyu’ for its unparalled flavour, richly marbled Toriyama beef meets black radish, black garlic pesto and heady truffles in an entrée you can dub the new black.
12.03.15
Complete chef Jason Tan's tasting menu at home with this bonus recipe of seafood and four variations of Romanesco.
04.02.15
Instead of setting out additional tableware for all the extra sides, bundle everything—garlic rice, fork-tender beef and pickled vegetable—in large lettuce cups for neat handheld wraps.
02.02.15
Turn your annual Chinese New Year tradition into a luxe affair by making your broths, dips and meatballs from scratch with the best possible ingredients.
31.12.14
If you find the earthiness of fresh shiitake slightly overpowering, use dried shiitake instead. Their guanylate levels double when dried, boosting their umami flavour in this clear, meat-free soup.
01 Jul 2015

Catalunya’s seafood fideuà

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

Broth-infused tagliatelle

Chef Benjamin Tan takes inspiration from prawn noodle hawkers and cooks this egg pasta covered under a lid, allowing the rich broth to seep into the pasta for deeper umami and flavour.
19 May 2015

Pineapple lemon verdita mocktail

This mocktail does away with the tequila but retains the rest of its refreshing, summer-ready ingredients namely, mint, coriander, pineapple juice and peppers.
05 May 2015

Lavender and apricot èclairs

These éclairs bear a decorative crackly topping called craquelin, a simple sweet dough that is draped over the choux before they’re baked. They add crunch and flavour, and keep the shape of the choux pastry consistent.
04 May 2015

Waldorf salad dessert

Forget everything you know about this iconic salad. It's re-imagined here as a dessert that's every bit as refreshing as it sounds.
27 Mar 2015

Japanese A4 Toriyama beef, black radish, black garlic pesto and black truffle

Often called ‘umami Wagyu’ for its unparalled flavour, richly marbled Toriyama beef meets black radish, black garlic pesto and heady truffles in an entrée you can dub the new black.
12 Mar 2015

Hokkaido scallop, royale oyster, baby crevette, Romanesco variation and squid ink sauce

Complete chef Jason Tan's tasting menu at home with this bonus recipe of seafood and four variations of Romanesco.
04 Feb 2015

Fragrant Asian roast beef

Instead of setting out additional tableware for all the extra sides, bundle everything—garlic rice, fork-tender beef and pickled vegetable—in large lettuce cups for neat handheld wraps.
02 Feb 2015

Seafood treasure broth

Turn your annual Chinese New Year tradition into a luxe affair by making your broths, dips and meatballs from scratch with the best possible ingredients.
31 Dec 2014

Mushroom consommé

If you find the earthiness of fresh shiitake slightly overpowering, use dried shiitake instead. Their guanylate levels double when dried, boosting their umami flavour in this clear, meat-free soup.