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.
Embrace durian season wholeheartedly with this dessert. Break open their airy crusts to reveal a centre of molten durian pulp.
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 ...
This is a simple riff on chong yu bing, with puff pastry to lend the same flaky goodness.
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.
Braided Challah is a Jewish bread that traditionally doesn’t contain any dairy and is the choice loaf for breaking chabat (fasting period).
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.
