Recipes

Veal tenderloin tataki with dashi-tomato gel, ginger crust and black pepper dressing

Veal Tenderloin Tataki with Dashi-Tomato Gel, Ginger Crust and Black Pepper Dressing

Recipes

Confit of king salmon with textures of asparagus, seaweed and sake hollandaise

Confit of King Salmon with Textures of Asparagus, Seaweed and Sake Hollandaise

Recipes

Compression of watermelon, smoked butter seared haloumi, holy basil puree and black olive dust

Compression of Watermelon, Smoked Butter Seared Haloumi, Holy Basil Puree and Black Olive Dust

Recipes

Roast duck breast spring rolls with chives stalks and hoisin peanut sauce

An indispensable tool for creating uniform slices of vegetables and cheeses, in this case a Vietnamese spring roll party.

Recipes

Kueh dada with coconut foam

The siphon or the espuma bottle as it’s popularly known is great if you want to inject an element of avant-garde cooking too your entertaining style without too much fuss. It’s used to create foams or froth without the need for an emulsifying agent like egg. Add a modern twist to traditional kueh dada with whipped cream-like coconut foam.

Recipes

Drunken chicken with shaoxin granita and wolfberries

Talk about a high powered kitchen contraption. The Cuisinart blender’s 900-watt power means it does everything from making smoothies to crushing ice. It has a full boil heat setting so you can even cook your favourite soups in it.

Recipes

Pan-fried paneer cheese with citrus zest dressing and salad of rocket, watercress and alfalfa

Compared to a box grater, a microplane grater, with its razor sharp edges, is not only faster, it also finely shreds vegetables to a smooth texture instead of tearing.

Recipes

Stewed red mullet with dk7 spice blend

You can also serve this stewed red mullet with boiled potatoes, as fish always goes well with a starch component.

Recipes

Pan-fried red mullet stuffed with otah fish paste

Tea leaves with glutinous rice also can also be an alternative to otah fish paste filling.