mul-naengmyeon (cold noodle soup)
130g buckwheat noodles, blanched ½ hard-boiled egg 2 (each) cucumber and pear slices 1 tsp pickled radish Vinegar and Korean mustard, for serving Beef Broth 80g (each) beef briskets and beef bones, soaked...
130g buckwheat noodles, blanched ½ hard-boiled egg 2 (each) cucumber and pear slices 1 tsp pickled radish Vinegar and Korean mustard, for serving Beef Broth 80g (each) beef briskets and beef bones, soaked...
3kg beef cheeks, trimmed Salt and freshly ground black pepper, to taste Flour, for dusting Olive oil, for sautéing 2 vine-ripened tomatoes 300g onions, peeled and sliced 200g mushrooms, sliced 200g (each) carrots,...
2 boneless chicken thighs (each 250g) 1/5 cucumber, cut into matchsticks ¼ carrot, cut into matchsticks ¼ honey pineapple, cut into chucks 1 coriander stalk 4 butterhead lettuce leaves Traditional Thai sweet chilli sauce,...
Olive Oil, for sautéing 5g (each) sliced onions and garlic 20g squids 100g uncooked bomba rice** 60g tomato Sauce 2g paprika powder Salt and freshly ground pepper, to taste ...
500g cod milt 50ml sake 1ltr dashi stock Flour, for coating Olive oil, for pan-frying Milt foam, for serving Molé Poblano Olive oil, for sautéing 8 garlic cloves...
1 rack of lamb rib A bunch of thyme 1½ tsp smoked paprika powder Salt and freshly ground black pepper, to taste Grilled pineapple slices, for toppings Rosemary sprigs, for garnishing Spice Paste 30ml cooking oil 1 tomato, halved and...
crabmeat risotto By Chef Warren Poh Risotto 2 tbsp olive oi l ½ yellow onion, peeled and minced 320g Arborio rice 400ml crab stock (refer to recipe below) 400ml water 180g...
fettuccine with beef bourguignon in red wine sauce By Chef Spencer Yap 600g fettuccine, blanched until al dente 60g chives, chopped Beef Bourguignon In Red Wine Sauce 50g butter 50ml ...
butter chicken with garam masala 1kg chicken thighs, cubed 1kg tomato purée 400g butter 100g milk powder 50g (each) chilli powder and salt 30g methi herbs 25g white pepper powder ...
carbonara with house-cured pancetta By Chef Seita Nakamura 70g spaghetti House-cured Pancetta 500g Iberico pork belly 22g juniper berries 12.5g salt 10g black pepper powder 7.5g ...
