Recipe
2 min.
Recipe: Restaurant JAG's Sureau, Scallops And Celeriac
Be inspired by chef Jeremy Gillon’s perfumed creation this Valentine’s Day, featuring a scented elderflower vinegar made by mum.
2 min.
Recipe: Summer Palace's Deep-fried Squirrel Fish And Steamed Fish Head
Ring in the Lunar New Year with this one-starred Cantonese restaurant's two-in-one Chinese New Year recipe for both young and old.
3 min.
Recipe: Lacassà
This Macanese rice vermicelli stir-fry is on the menu at Fat Rice in Chicago.
2 min.
Recipe: Prawn Cocktail With Marie Rose Sauce
Zach Elliott-Crenn’s take on a classic prawn cocktail with 1970s throwback Marie Rose sauce will bring a fun dose of nostalgia to any potluck party.
3 min.
Recipe: Beef Wellington with Truffle Madeira Sauce
Impress your guests with luscious beef wellington for one with this recipe by chef Matthew Cockrell of Mintwood Place in Washington, D.C..
1 min.
Recipe: Putien's Fujian Crispy Oysters
Chef Li Wen Wu of one-MICHELIN-starred Chinese restaurant Putien shares his secret for making perfectly crispy Fujian-style fried oyster omelettes.
2 min.
Recipe: Classic Fried Vermicelli
Behind this simplest of comfort foods lies great technique. Executive chef Tsai Rui-Lang of one-MICHELIN-starred Mountain and Sea House in Taipei shares his top tips for the perfect plate of fried bee hoon.
2 min.
Recipe: Itek Sio (Peranakan Braised Duck)
Violet Oon, chef and co-owner of restaurant chain Violet Oon Singapore, shares her recipe for the rarely seen Peranakan braised duck dish.
3 min.
Recipe: Hangzhou Fish Ball Soup
Chef Yang Kuang Tsung of Taipei's one-Michelin-starred Hangzhou restaurant Tien Hsiang Lo shares an authentic recipe for Hangzhou fish ball soup.
