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Pan Seared Salmon in Laksa Enhanced Moiely Sauce by Song of India

Chef Manjunath Mural approaches Indian food with a modern interpretation that has seen him bring accolades to Song of India.

Le P.B.S Paris-Singapour by Odette

Masterclass Series: Highlights from Singapore Food Festival 2020.

Hazelnut Praline Profiterole

Raffles Hotel Singapore’s Hazelnut Praline Profiterole is equal parts refined and decadent, a perfect dessert to surprise Mom with this Mother’s Day. For the other recipes included in our recent cover shoot, download our May/June issue now.

Vessel of white chocolate mousse with Cointreau Blood Orange and jelly

Spike your white chocolate dessert and temper its saccharinity with Cointreau Blood Orange, which possesses a graceful bitterness and subtle, summery flavours contributed by the mellower tangy sweetness of the fruit.

Galangal Panna Cotta

Aromatic and fruity, this gochujang-spiked dessert has a piquant, Korean cuisine-inspired kick in addition to its galangal and apricot notes.

Calisson

Trinkets and bijou usually sit pretty in trays, but these shallow receptacles can be statement pieces too. Mould your own beautiful – edible – vessels to present delicate morsels.

Kueh kochee

Violet Oon’s aunty Nanny’s traditional Peranakan banana leaf wrapped glutinous rice flour dumplings with gula Melaka coconut filling recipe.

Sri Lankan Kale Pesto with Farro

For a deep green powerhouse pesto with kick, swap basil for Sri Lankan kale. Its deep earthy flavours are the perfect foil for farro’s nutty grains

Barramundi carpaccio with cucumbers

Marry local fish such as barramundi with the refreshing flavours of cucumber sorbet to make a tantalising appetiser. Carbon bamboo powder helps the veiny details of the thinly sliced fish pop.

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