Crispy Pork Trotter With Pineapple SauceA Chinese New Year classic, the crispy and succulent pork trotter is accompanied with a sweet and tangy pineapple sauce. This recipe has been simplified so you can enjoy the juicy pork with lesser effort.
Yu Sheng with Salmon, Sea Whelk, Coral Clam and Salmon RoeToss to greater heights with the Coral Clam Yu Sheng Platter which features coral clam atop an appetising mix of ingredients such as yam, sweet potato, white radish, carrot, pickled ginger and pomelo.
Double-boiled Sea Whelk Soup with Fish Maw, Soaked Nostoc Algae and PersimmonIn a separate pot, add ginger to boiling water before boiling the fish maw to remove any fishiness.
Black Caviar and Hokkaido King Scallop Yu ShengPrefer something more extravagant than salmon slices and golden crackers? Chef Cheung Siu Kong opts for black caviar and Hokkaido king scallops, and crushed sweetened walnuts to add a luxe touch to the ubiquitous dish.
Premium Lobster, Alaskan Crab, Salmon, Scallop & Caviar Yu Sheng with White Peach SauceChef Brian Wong’s white peach sauce brings a delicate and floral take to the refreshing raw fish salad.
Lak LakThis sweet treat from Tabanan Regency is a favourite dish of my family, especially my son. Usually, Lak Lak is made with brown sugar but my mother uses palm sugar, making it even better.
Sate LilitThe roasted spices and coconut cream make this Sate Lilit different than the others. My mother-inlaw passed this recipe to me and since then, this dish has been my family’s favourite and a must during Bali’s festive season.
Oystersr Ockefellerw Ithc Reamed Spinach And Bread CrumbsGordon Ramsay’s Maine Oysters Rockfeller, a classic dish with rich green-coloured sauce that’s named after the richest man of the day
Madai CarpaccioYou can now get restaurant-quality seafood from markets and farmers in Japan, thanks to Soshinsen.
Pan Seared Salmon In Laksa Enhanced Moiely Sauce By Song Of IndiaChef Manjunath Mural approaches Indian food with a modern interpretation that has seen him bring accolades to Song of India.
Ayam Buah Keluak By CandlenutConsidered a classic traditional dish, Head Chef Malcolm Lee elevates it with his personal touch at one-Michelin-starred Candlenut.
All-Star CastSingapore is a land of talented chefs who continue to push the boundaries of fine-dining experiences. But what does it take to stay at the top of the culinary game? We ask three celebrated chefs how they earn and keep their Michelin stars.