RECIPES

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Braided Challah

Braided Challah is a Jewish bread that traditionally doesn’t contain any dairy and is the choice loaf for breaking chabat (fasting period).

Crab roe cannelloni

This cannelloni curiously doesn’t feature any pasta tubes at all. It’s made with fresh egg and flour, then deep-fried until crispy as a shell for crab roe creme.

Foie Gras Terrine ‘tartare’

Romance your partner with an exquisite seafood feast featuring the treasures of the ocean.

Braised lamb with angelica

Also known as female ginseng, angelica root is used in Traditional Chinese Medicine as a strengthener of the heart, lung, spleen, liver and kidney meridians. Here, its licorice notes help cut through the rich flavours of lamb.

Duck fat french fries

The humble potato comes in a staggering amount of varieties. Joyce Huang finds out which spud to use for that velvety mash, crunchy fries, or flavourful gnocchi.

Market fish of the day with laksa paste wrapped in Ti leaves

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

Simmered japanese black pork

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

Luxe Singapore’s pandan madeleines

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

Chả cá (pan-fried turmeric fish)

It’s said that you haven’t really had a taste of Vietnam until you’ve visted Cha Ca La Vong in Hanoi for its signature dish of cha ca. Trying the turmeric-marinated fish, bolstered by the warmth of ginger and fronds of fresh dill, has been hailed as an important rite of passage. Until you get there, try your hand at the basic recipe here.

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