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Fresh tiger prawns in ginseng herbal soup

Korean ginseng has a ‘warmer’ nature than its American counterpart, and promotes ‘yang’ energy with its invigorating properties. Plus, it is less prone to turning bitter when overcooked.

Gong bao style braised baby abalone

Laced with dried chillies and flash fried with Sichuan peppercorns for heat and fragrance, the viscous gong bao sauce is the perfect counterpoint to the abalone’s firm texture and clean aftertaste.

Steamed white belly fish with salted vegetables and chilli-garlic-soya sauce

Come Lunar New Year, these fish—a staple in most Teochew homes during the festive season—are laden with roe, adding an extra savoury punch to the accompanying chilli, garlic and soy-sauce dip.

Sabayon with bananas

Whip cream and fold in gently to the egg mixture. Stir to achieve an even consistency.

Jamón and Spanish cheese platter

Arrange on a rectangular wooden board or serving plate. Serve.

Sayori with kelp and seasonal vegetables

Sayori with Kelp and Seasonal Vegetables

Sayori tempura covered with edamame

Sayori Tempura Covered with Edamame

Bánh mì bites

A play on one of Vietnam’s most popular dishes (bún chả), these are served as appetisers which can be hand-held on the baguette slice for easy eating. The Sriracha aioli adds a zest of spicy Vietnamese heat.

Steamed flounder’s fin with sake and sakura

If sakura petals are not available, you can always try using fragrant shiso leaves.

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