Recipes

Pig intestines with sichuan pepper

Zhen says: “Sichuan peppers, which can be found in Chinese departmental stores like Yue Hwa, add a dash of spice and tang to this appetiser.”

Recipes

Steamed soon hock fish with fresh chilli and sichuan pepper

Zhen says: “Also known as kai men hong (which means grand opening in Chinese), this is a speciality dish from Chengdu and its name bodes auspicious tidings, especially popular with businessmen.”

Recipes

Mao shan wang durian bread and butter pudding

Turn a traditional British bread and butter pudding into a local dessert delight with the help of durian puree and kaya toast. This is a mod Singapore recipe like no other.

Recipes

Deep-fried brown rice finger sticks with sambal-apple mayonnaise

Brown rice beehoon is not for everyone but when you turn it into delectable ‘fish fingers’ like these, even the kids will love you. Served it with a sambal flavoured dip and your guests might cajole you for the recipe after that.

Recipes

Pandan-infused salmon with pineapple, coconut and corn ragout

Pandan with salmon? An unlikely marriage. But it’s one that works as the vanilla nuances of the former help to tone down the overly buttery notes of the fish.

Recipes

Chinese dumplings (jiao zi)

A festive favourite in North China, it’s not unusual to have each member of the family polish off a dozen of these dumplings in one sitting!

Recipes

Beef rendang with begedil

The humble beef rendang is refashioned into a restaurant-worthy creation using wagyu beef and a red rendang sauce. It’s a dish that gets better with practice—and the potato begedil balls and cherry tomato pickles are two optional sides for the less timestarved.

Recipes

Roasted maitake mushroom soup with laksa leaves and shallot chilli oil

The clear mushroom soup is just what you need on a rainy day. Add a few laksa leaves and what results is an unexpectedly lemony punch to the broth.

Recipes

Stir-fried spaghetti hokkien mee style

Elevate a classic hawker dish with juicy lobster tails and a generous sprinkling of chillies and crispy white bait. You don’t even need prawn stock for this recipe—the natural sweetness of lobster meat is a good substitute.