Art of Power Dining
Aromatic and fruity, this gochujang-spiked dessert has a piquant, Korean cuisine-inspired kick in addition to its galangal and apricot notes.
Violet Oon's aunty Nanny's traditional Peranakan banana leaf wrapped glutinous rice flour dumplings with gula Melaka coconut filling recipe.
Marry local fish such as barramundi with the refreshing flavours of cucumber sorbet to make a tantalising appetiser. Carbon bamboo powder helps the veiny details of the thinly sliced fish pop.
This modern interpretation of lontong features arancini as its rice cake substitute to introduce a different bite and allow for more creativity with flavours.
Remember those lemon cream puff biscuits from Khong Guan? Replicate the same familiar taste in the kitchen with the help of a few simple ingredients. These can keep for up to four days as they ...
A harmonious cross between Peruvian ceviche and Japanese sashimi, tiradito Nikkei features fish that is thinly sliced instead of cubed. The citrus-based tiger’s milk is also enhanced with soy accents.
Traditional variants of this meat roll typically include liver for an earthier, creamier filling.
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 ...
Marinate the chillies overnight with rice vinegar and salt for a piquant yet fiery sauce to perk up the flaky white fish.
Embrace durian season wholeheartedly with this dessert. Break open their airy crusts to reveal a centre of molten durian pulp.