Valentine beet, fruit and rose salad

VALENTINE BEET, FRUIT AND ROSE SALAD

Green beans & pancetta

Barely glistening with the fat from the pancetta, the seasoning is naturally infused by baking, requiring nothing more than the two ingredients for a deep, savoury flavor.

Kueh dadar with celup sauce

“I never knew self-grated coconut could make such a difference to the overall taste of a dish. The coarse strands have a much fuller taste than machine-grated coconut.” – Sheila Salleh

Kuel bakol three ways

KUEL BAKOL THREE WAYS

Nyonya agar agar

NYONYA AGAR AGAR

Wagyu oyster burger

Nicosia says: “A hedonistic, indulgent recipe. Try the bacon, truffle mash and oyster in your first forkful—the rounded textures and flavours are incredible.”

Baked oyster

Nicosia says: “Champagne vinegar is the essential ingredient to this recipe. I love this condiment because it goes well with fresh oysters.”

Baked cod with osmanthus wrapped in banana leaf

Ng says “Cod is one of my favourite fish to work with because of its beautiful texture. This is an easy dish to prepare with osmanthus, and the ripe peach scent cuts through the slightly oily fish.”

Twice cooked cider-brined pork belly with sweet cornpotato- barley ragout

This twice-cooked method calls for more effort but the reward of seeing your guests relishing every last bite of the meat will more than make up for it.

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