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!
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.
04.12.14
Here's a beautiful turkey to anchor that festive family reunion. A Genovese classic, the bird is homey, flavourful and succulent.
04.12.14
Osmanthus infuses this traditional Christmas staple with a delicate, fruity fragrance. Add a dash of colour by decorating the garnishes around the rim of a silver platter.
03.12.14
Sundried tomatoes are tossed with creamy feta, crispy garlic, and bracing herbs for an intensely flavourful cheese-lover's take on the Italian classic.
01.12.14
Push the limits of your culinary creativity with this monochromatic canapé. It’s edgy and totally fun.
06.11.14
These tightly wrapped, translucent rolls are an iconic Vietnamese treat which can be filled with your favorite ingredient. The pork inside is Xá Xíu, a unique Vietnamese version of char siu pork, used in Cao Lau noodles—a dish unique to Hoi An.
06.11.14
Briouats are Moroccan puff pastries that are traditionally served during festive occasions and filled with a variety of fillings like tuna and potatoes. For this recipe, shape your dough into long, thin spring rolls.
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.
04 Dec 2014

Turkey stuffed with chestnuts, spinach, and pork salsiccia with apple sauce

Here's a beautiful turkey to anchor that festive family reunion. A Genovese classic, the bird is homey, flavourful and succulent.
04 Dec 2014

Osmanthus scented bone-in ham

Osmanthus infuses this traditional Christmas staple with a delicate, fruity fragrance. Add a dash of colour by decorating the garnishes around the rim of a silver platter.
03 Dec 2014

Sundried tomatoes with feta cheese and herbs

Sundried tomatoes are tossed with creamy feta, crispy garlic, and bracing herbs for an intensely flavourful cheese-lover's take on the Italian classic.
01 Dec 2014

Crab on charcoal crostini

Push the limits of your culinary creativity with this monochromatic canapé. It’s edgy and totally fun.
06 Nov 2014

Gỏi cuốn (Vietnamese spring rolls)

These tightly wrapped, translucent rolls are an iconic Vietnamese treat which can be filled with your favorite ingredient. The pork inside is Xá Xíu, a unique Vietnamese version of char siu pork, used in Cao Lau noodles—a dish unique to Hoi An.
06 Nov 2014

Moroccan shrimp cigar

Briouats are Moroccan puff pastries that are traditionally served during festive occasions and filled with a variety of fillings like tuna and potatoes. For this recipe, shape your dough into long, thin spring rolls.