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"!
06.02.14
Savour the soft textures of dark chocolate sponge, layered with bittersweet velvety chocolate mousse and coated in chocolate ganache.
05.02.14
One of the most valued crustaceans around, Brittany lobsters are known for their creamy, firm flesh and require little embellishment to coax out their natural sweet flavour.
29.01.14
This showstopping dessert makes a stunning end to any meal. With 16 egg yolks, the crème patisserie (pastry cream) filling is extremely rich, and best countered with a generous topping of tart, juicy berries.
02.01.14
A light tomato and white wine sauce counters the richness of tender lobster in this satisfying pasta dish.
30.12.13
The succulent and sweet flesh of abalone makes this marine mollusk the crown jewel of the sea.
30.12.13
As the name suggests, this Teochew traditional recipe (also known as Ba Bao Ya) is stuffed with an aromatic combination of eight ingredients. The intense fragrance that wafts out once you slice into the duck cavity is simply irresistible.
30.12.13
To make this airy and crunchy tempura batter, rest the flour for 20 minutes. Compared to plain flour, potato flour turns slightly paler when fried. Here, the combination of both renders the perfect shade of gold.
05.12.13
These mini burgers feature kimchi, pork patties (and if you like, a few optional strands of alfafa sprouts) sandwiched between raisin buns—enough to get your friends’ taste buds swooning.
05.12.13
Throw a memorable party and still find time to enjoy the experience with these easy-to-make and mouth-watering crab cakes.
05.12.13
These savoury morsels can be made ahead of time and frozen, making it an ideal appetiser to serve at dinner parties. When ready to serve, just defrost for five minutes and pop it in the oven to reheat.
06 Feb 2014

Swiss chocolate cake by dr.CAFE

Savour the soft textures of dark chocolate sponge, layered with bittersweet velvety chocolate mousse and coated in chocolate ganache.
05 Feb 2014

Lobster bisque with homemade ravioli and dried tomatoes

One of the most valued crustaceans around, Brittany lobsters are known for their creamy, firm flesh and require little embellishment to coax out their natural sweet flavour.
29 Jan 2014

Mixed fruit tartlet

This showstopping dessert makes a stunning end to any meal. With 16 egg yolks, the crème patisserie (pastry cream) filling is extremely rich, and best countered with a generous topping of tart, juicy berries.
02 Jan 2014

Homemade angel hair pasta with lobster

A light tomato and white wine sauce counters the richness of tender lobster in this satisfying pasta dish.
30 Dec 2013

Steamed baby abalone with tangerine peel

The succulent and sweet flesh of abalone makes this marine mollusk the crown jewel of the sea.
30 Dec 2013

Stuffed eight treasures duck

As the name suggests, this Teochew traditional recipe (also known as Ba Bao Ya) is stuffed with an aromatic combination of eight ingredients. The intense fragrance that wafts out once you slice into the duck cavity is simply irresistible.
30 Dec 2013

Crispy zucchini flowers with plum-soy sauce

To make this airy and crunchy tempura batter, rest the flour for 20 minutes. Compared to plain flour, potato flour turns slightly paler when fried. Here, the combination of both renders the perfect shade of gold.
05 Dec 2013

Kimchi sliders

These mini burgers feature kimchi, pork patties (and if you like, a few optional strands of alfafa sprouts) sandwiched between raisin buns—enough to get your friends’ taste buds swooning.
05 Dec 2013

Crisp crab cakes with chilli mango salsa

Throw a memorable party and still find time to enjoy the experience with these easy-to-make and mouth-watering crab cakes.
05 Dec 2013

Zucchini frittatas

These savoury morsels can be made ahead of time and frozen, making it an ideal appetiser to serve at dinner parties. When ready to serve, just defrost for five minutes and pop it in the oven to reheat.