For intense flavour, add crab and lobster shells to your fumet or seafood stock.
This creation was a hot favourite at Ujong when Shen Tan was executive chef. She shares the full recipe for the first time with all the fixings for regular fish curry - just deconstructed and ...
For intense flavour, add crab and lobster shells to your fumet or seafood stock.
Inspired by the prawn noodle hawkers, the egg pasta is covered under a lid, allowing the rich broth to seep into the pasta for deeper umami and flavour.
Often called ‘umami Wagyu’ for its unparalled flavour, richly marbled Toriyama beef meets black radish, black garlic pesto and heady truffles in an entrée you can dub the new black.
Complete chef Jason Tan's tasting menu at home with this bonus recipe of seafood and four variations of Romanesco.
Instead of setting out additional tableware for all the extra sides, bundle everything—garlic rice, fork-tender beef and pickled vegetable—in large lettuce cups for neat handheld wraps.
Turn your annual Chinese New Year tradition into a luxe affair by making your broths, dips and meatballs from scratch with the best possible ingredients.
Here's a beautiful turkey to anchor that festive family reunion. A Genovese classic, the bird is homey, flavourful and succulent.
Osmanthus infuses this traditional Christmas staple with a delicate, fruity fragrance. Add a dash of colour by decorating the garnishes around the rim of a silver platter.
