MASTERCLASS VIDEOS | RECIPES | NEWS & FEATURES
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.
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.
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
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Download and read this month's October - November 2021 digital issues