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.
Bring out the juicy slabs of pork chops, ribeye steaks and lamb racks! There’s nothing like hearty portions and a feast of flavours to ignite your guests’ appetites.
The delicate nature of fresh vermicelli calls for stir-frying over low to medium heat so they don’t overcook so quickly. Serve with forks and spoons – the accepted etiquette for utensils as chopsticks are not ...
No, it’s not a typo. This sandwich is aptly named for its impressive stack, comprising burger patties, melted cheese and a secret sauce not dissimilar to In-N-Out’s ‘Animal Style’ dressing.
This cannelloni curiously doesn't feature any pasta tubes at all. It's made with fresh egg and flour, then deep-fried until crispy as a shell for crab roe creme.
Romance your partner with an exquisite seafood feast featuring the treasures of the ocean.
Also known as female ginseng, angelica root is used in Traditional Chinese Medicine as a strengthener of the heart, lung, spleen, liver and kidney meridians. Here, its licorice notes help cut through the rich flavours ...
The humble potato comes in a staggering amount of varieties. Joyce Huang finds out which spud to use for that velvety mash, crunchy fries, or flavourful gnocchi.
For intense flavour, add crab and lobster shells to your fumet or seafood stock.
