Veal Tenderloin Tataki with Dashi-Tomato Gel, Ginger Crust and Black Pepper Dressing
You can call this a cross between a stew and a casserole. Punctuate the rich flavour with some bay leaves.
Spread out the noodles at the base on a flat plate and prettify it with duck slices like an artwork.
A South American variety marked by violet skin and flesh, the purple potato is earthy and has a tad nutty flavour, a great complement to lamb shank.
Roast Duck with Cabbage-Chesnut Stuffing and Port Wine Sauce
This famed brew helps to tenderise the chicken and added an addictive flavour. Down some stout while you are cooking.
CHEESECAKE PRALINE WITH OREO COOKIES, PISTACHIOS AND COCONUT
Lavender is known to treat everything from insomnia and anxiety to digestive problems. This Japanese inspired dish pairs flora scented noodles with the nutty flavour of tahini to make an excellent appetiser.
Chef Chan of Peach Blossoms restaurant wanted to give the humble dumpling a different flavour profile, so he added abalone for a springier bite. The key to this dish lies in the chicken broth.
