RECIPES

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Bak zhang porchetta

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

Fish curry capellini

This creation was a hot favourite at Ujong when Shen Tan was executive chef. She shares the full recipe for the first time with all the fixings for regular fish curry – just deconstructed and reinvented as a mod-Sin pasta dish.

Cinnamon mascarpone affogato

Lay a fresh sprig of rosemary over each glass so the hot coffee can release its herbaceous scent over the mascarpone cream.

Catalunya’s seafood fideuà

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

Broth-infused tagliatelle

Inspired by the prawn noodle hawkers, the egg pasta is covered under a lid, allowing the rich broth to seep into the pasta for deeper umami and flavour.

Pineapple lemon verdita mocktail

This mocktail does away with the tequila but retains the rest of its refreshing, summer-ready ingredients namely, mint, coriander, pineapple juice and peppers.

Lavender and apricot èclairs

These éclairs bear a decorative crackly topping called craquelin, a simple sweet dough that is draped over the choux before they’re baked. They add crunch and flavour, and keep the shape of the choux pastry consistent.

Waldorf salad dessert

Forget everything you know about this iconic salad. It’s re-imagined here as a dessert that’s every bit as refreshing as it sounds.

Japanese A4 Toriyama beef, black radish, black garlic pesto and black truffle

Often called ‘umami Wagyu’ for its unparalled flavour, richly marbled Toriyama beef meets black radish, black garlic pesto and heady truffles in an entrée you can dub the new black.

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