For intense flavour, add crab and lobster shells to your fumet or seafood stock.
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 ...
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 ...
For intense flavour, add crab and lobster shells to your fumet or seafood stock.
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.
Instead of setting out additional tableware for all the extra sides, bundle everything—garlic rice, fork-tender beef and pickled vegetable—in large lettuce cups for neat handheld wraps.
Here's a beautiful turkey to anchor that festive family reunion. A Genovese classic, the bird is homey, flavourful and succulent.
Osmanthus infuses this traditional Christmas staple with a delicate, fruity fragrance. Add a dash of colour by decorating the garnishes around the rim of a silver platter.
Push the limits of your culinary creativity with this monochromatic canapé. It’s edgy and totally fun.
These tightly wrapped, translucent rolls are an iconic Vietnamese treat which can be filled with your favorite ingredient. The pork inside is Xá Xíu, a unique Vietnamese version of char siu pork, used in Cao ...
