The Best Healthy Gourmet Recipes In Singapore

Liver ngoh hiang

Traditional variants of this meat roll typically include liver for an earthier, creamier filling.

Beet-cured salmon bagel with herbed cream cheese and gold leaf

When you’re up so late brokering a business deal and it’s a few hours before breakfast. Offset the ruby-hued lox with gold leaf for an added touch of luxe.

Salt-baked flower crab in lotus leaf

Before crabs came doused in chilli and salted egg yolk sauces, they were simply encased in salt and baked. The hard outer crust traps the crab’s natural juices within, while the lotus leaf adds an unbeatable fragrance – a tried-and-true Teochew classic.

Pan-fried barramundi with pickled chilli sauce

Marinate the chillies overnight with rice vinegar and salt for a piquant yet fiery sauce to perk up the flaky white fish.

Deep-fried durian puffs

Embrace durian season wholeheartedly with this dessert. Break open their airy crusts to reveal a centre of molten durian pulp.

Grilled Wagyu Tomahawk

Bring out the juicy slabs of pork chops, ribeye steaks and lamb racks! There’s nothing like hearty portions and a feast of flavours to ignite your guests’ appetites.

Pat Wun Sen Sai Naem Plaa Meuk (Cured Chiang Mai Pork and Squid with Vermicelli)

The delicate nature of fresh vermicelli calls for stir-frying over low to medium heat so they don’t overcook so quickly. Serve with forks and spoons – the accepted etiquette for utensils as chopsticks are not traditionally used in Thailand.

Scallion and pork pancake

This is a simple riff on chong yu bing, with puff pastry to lend the same flaky goodness.

Fatty melt with roasted tomato and caramelized onion

No, it’s not a typo. This sandwich is aptly named for its impressive stack, comprising burger patties, melted cheese and a secret sauce not dissimilar to In-N-Out’s ‘Animal Style’ dressing.

RECIPES