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Marinate gindara fillets with all other ingredient for at least 1 hr.
Lightly sear fillets on heated non-stick pan.
Transfer to flat tray. Bake in preheated oven at 160℃ for 8 mins.
Blend all ingredients. Stir-fry over low heat until fragrant.
Mix all ingredients in pot. Simmer for 15 mins.
Blend with a stick/hand blender.
Fill soda siphon with mixture. Charge with
2 cartridges of nitrogen. Set aside.
Add all ingredients to a pot. Bring to a gentle simmer.
Stir constantly and simmer for 45 mins until thick.
Spread Sambal Tomato Chutney on turbot and
flame-grill until cooked and slightly charred.
Place all ingredients in a tray. Steam for 40 mins.
Combine quinoa and water. Cook over low heat for 25 mins.
Strain excessive water. Bake in oven at 70℃ for 2 hours.
Deep-fry until golden brown. Strain and set aside.
Marinate fillets with all other ingredient for at least 1 hr.
Lightly sear fillets on heated non-stick pan.
Transfer to flat tray. Bake in preheated oven at
160℃ for 8 mins.
Heat up sauce pan. Add oil. Sweat chopped
black beans over low heat until fragrant.
Add garlic, shallots, chillies, ginger and oyster sauce.
Add sugar and water. Bring to a boil.
Add bitter gourd cubes and simmer for 5 mins.
Combine sugar, salt, coriander, lime zest,
chilli and sherry in a mixing bowl.
Rub and cover Arctic char with mixture.
Let it sit for 3 days.
After 3 days of curing, remove Arctic char.
Rinse and slice thinly for later use.
Roll rice paper with Chilli Lime Arctic Char Gravlax,
lettuce, carrot, daikon, cucumber and creme fraiche.
Combine all Yu Sheng Dressing
ingredients evenly. Set aside.
Toss Yu Sheng Salad ingredients with
dressing to serve.
Heat up sauce pot. Add oil and stir-fry shallots,
garlic, ginger and sambal until fragrant.
Add chopped tomatoes, tomato ketchup, oyster
sauce, vinegar and sugar. Simmer for 3 mins.
Thicken with egg. Set aside.
Blanch lobsters with oil. Set aside.
Heat up wok. Melt margarine. Sweat ginger
and spring onion until fragrant.
Add lobsters and Chilli Egg Gravy to simmer until cooked.
To make filling, combine crab meat,
mayonnaise, ginger paste, cucumber, lemon
juice and baby romaine heart. Set aside.
Fill kueh pie tee shells with mixture. Top
with egg, peanuts and coriander.
Mix fish paste with Chinese mushrooms,
spring onion and tomatoes.
Spread over halibut. Steam at 65℃ for 10 mins.
Combine all ingredients and boil for 20 mins.
Strain. Reserve stock for later use.
Poach cabbages in Pickled Plum Stock until soft.
Roll up and tie evenly with chives.
Mix tempura flour, ice water and turmeric
powder to make batter.
Fill soda siphon with batter. Charge with 2 nitrogen
cartridges. Place in chiller before use.
Trim mackerel fillet into strip cut.
Coat with batter. Deep-fry at 180℃ for 7-8 mins.
Heat up sauce pan, melt margarine. Add curry leaves
and chilli padi. Sweat them over high heat.
Add salted egg and sweat it over low heat.
Add evaporated milk, sugar and salt. Bring to a boil.
Simmer for 2 mins and it is ready for use.
Combine salt and sugar. Cure salmon for 1 hr. Rinse and pat dry.
Blend all ingredients into a smooth paste.
Blend all ingredients into a smooth paste. Spread over
Cured Salmon. Roll up into a roulade with clingwrap.
Steam at 55℃ for 30 mins.
Evenly combine all ingredients.
Slice all vegetables thinly with mandolin. Refresh in ice water.
Heat up beetroot juice. Mix in agar and gellan gum powder.
Bring to a boil.
Allow mixture to cool and set in chiller.
Hand-blend mixture into a gel texture.
Blend spring onion, ginger, sesame oil
and bread crumbs together.
Fold in softened butter. Crust cod mignon with
butter. Bake at 160℃ for 7-8 mins.
Blanch cod fish bone, pork bone and old fowl.
Add all ingredients into a stock pot. Boil
over high heat for 45 mins.
Combine all ingredients and set aside.
Combine all ingredients and heat up. Simmer for
30 mins and strain. Retain oil for later use.
Trim trout loin into thick strip. Vacuum pack with Confit Oil.
Cook in water bath at 55℃ for 30 mins.
Once cooked, cool it off in ice bath.
Combine all ingredients.
Stir-fry curry powder, onion, garlic, ginger, lemongrass,
chilli paste and tamarind paste until fragrant.
Add water and simmer for 20 mins. Fold in coconut milk
and season with sugar.
Blend all ingredients and transfer to a soda siphon.
Charge with 2 nitrogen gas cartridges.
Place in chiller for 30 mins before use.
Combine all ingredients. Let it sit for 30 mins before use.
Thaw frozen ceps on a rack to drain away
water. Dry mushrooms slightly.
Prepare mushroom purée : Sauté ceps. Cook with cream.
Reduce to half. Blend until smooth and pass through a
sieve. Fold in whipped cream just before serving.
Prepare sauce : Cook butter until brown. Add hazelnuts
and assorted mushrooms. Cook until butter smells of
hazelnuts. Finish with parsley just before serving.
Combine vinegar, water, sugar, star anise, coriander
seeds, black peppercorns and shallot. Bring to a
boil. Pour the hot liquid over carrot strips.
Pack fillets tightly in cling wrap. Steam
at 60℃ for about 10 mins.
Place fillet on mushroom purée in a deep bowl. Add
sauce. Garnish with carrot strips and serve.
To prepare Dressing: Mix crab stock, lemon juice, mustard,
salt and pepper. Add oil drop by drop while mixing.
To make Syrup: Add sugar to water and boil until syrupy.
Blanch grapefruit peel 3 times. Give it a boil in Syrup.
Combine Salad ingredients. Serve with Dressing and ciabatta.
Rinse mussels in ice water. Change water twice.
At the second time, leave them for 30 mins.
When they are rinsed, go over them and look for broken
shells or shells with seaweed coming out of them.
Remove seaweed and discard broken shells.
Heat a pot with neutral oil until high heat.
Add shallots and garlic. Stir so they don’t burn.
Add mussels, thyme and white wine.
Cover and steam for 5-7 mins.
Serve with freshly toasted bread, lettuce,
mayonnaise and lemon wedges.
Boil water and cook quail eggs for 2 mins and
30 secs. Cool in ice water. Peel off shells.
Slice potatoes and shallots. Marinate potatoes in olive oil,
salt and pepper. Marinate shallots in red wine vinegar.
Halve quail eggs. Dress bread with potatoes, shallots,
quail eggs, herring, sour cream, dill and roe. Serve.
Bring chicken stock and skimmed milk to a boil.
Whisk in polenta. Stir well so it does not get burnt.
Cook until polenta is soft. Add parmesan cheese
and whipped cream. Stir well and set aside.
Roll monkfish fillet tightly in cling wrap. Vacuum
pack and place in 65℃ water bath for 15 mins.
Bring demi-glace to a boil with coffee beans. Season
with salt and sherry vinaigre. Finish with sage.
Mix coffee powder, almond flour and parsley.
Heat a pan with neutral oil until medium to high
heat. Sear monkfish cheeks on one side. Add garlic
cloves, thyme and lemon slices. Turn cheeks and
add butter to baste. Slice monkfish fillet into 4.
Arrange fillet and cheeks on the polenta, pour sauce
around. Sprinkle with coffee mixture. Serve.
Thaw prawns on a large tray. Do not thaw in water as that
will cause the prawns to lose a lot of their natural flavour.
Serve with baguette, lemon wedges, mayonnaise, dill and
lettuce. Make sure you provide fingerbowls and napkins.
Cook honey until you can see it almost burning
on the side of the pot. Add light soy sauce,
kecap manis, ginger, lemongrass, lime leaf and
coriander seeds. Reduce by 1/3. Strain.
Divide sauce into 2 portions: First one for
marinating fish, and second one for reduction.
Cool down the portion for marinade;
Cook 100g sugar to a light caramel. Add second
portion of sauce. Cook to 105℃ to make soy syrup.
Cook remaining 200g sugar to a light caramel.
Pour in orange juice and cook to 105℃.
Blanch orange skin 3 times. Soak in orange
juice. Combine alfafa and orange skin.
Immerse fish in first portion of sauce and marinate
for about 10 mins. Pat dry. Grill on high heat in
oven for 5 mins. Serve with soy-based sauce,
orange sauce and alfafa orange salad.
Fillet redfish. Remove gills. Retain fish heads. Chop up bones roughly.
Bring a pot of water to a boil. Add fish bones and heads.
Simmer for about 1 hr. Strain. Retain fish stock.
Peel and boil potatoes until cooked. Pass them through a sieve.
Heat up some oil in pan. Add tomato paste, onion
and paprika powder. Let it roast a bit. Add tomatoes.
Leave to simmer for about 5 mins. Blend.
After blending, add mashed potato, white wine and fish stock. Bring
to a boil. Season with saffron, salt and pepper. Blend again and strain.
Combine water, lemon juice and butter. Bring to a
boil. Blend with a hand blender. Let rest.
Bring a non-stick pan with a little oil to medium heat.
Scrape off scales of fish. Cut each fillet into 2 pieces. Make 3 parallel
cuts on skin. Pan-fry with skin-side down. When the skin touches
the pan, it will curl. So once all fillets are in the pan, place a clean pot
on top of them to keep them flat.Leave the pot on the fillets until
the skins are crispy and the fillets are cooked almost through.
Heat a pan with some butter. Just before butter
turns brown, add spinach. Stick garlic on fork and
stir spinach. Season with salt and pepper.
Scoop soup into bowl. Add spinach. Add fish with crispy skinside
up. Blend lemon foam again and add to soup. Serve.
To make Sauce: Cook butter until it turns brown
and smells nutty. Add remaining ingredients.
To make Potato Purée: Boil potatoes until
cooked. Pass them through a fine sieve
with vanilla seeds. Fold in butter.
Cook salmon with removed-skin side down in
a medium-hot pan with neutral oil until halfcooked
and golden brown. Garnish with dill.
Heat potato purée. Fold in whipped cream
until you get the desired consistency. Serve
with Sauce and salmon. Garnish with dill.
Mix flour and almond flour in a 50:50
ratio. Season with salt and pepper.
Heat neutral oil in non-stick frying pan until medium
to high heat. Coat fillets in flour mix. Dust off flour
and place them in pan. Cook until golden brown
on 1 side. Add butter and turn them. Let butter
foam and baste fillets. Remove from pan.
Add capers, almond flakes and parsley to butter that
remains in the pan to finish the sauce. Season with salt,
pepper and lemon juice. Drizzle over fillets. Serve.
Trim off bloodline of Hamachi.
Grill lemons in whole.
Split leek in halves. Char in oven at 260℃ until
completely black. Crush leek ash and roll fish in it.
Heat a pan until its smoking. Sear fish
quickly on all 3 sides. Remove.
Blend 2 grilled lemons, eggs, mustard, Worcester
sauce and honey. When smooth, pass through a sieve.
Keep stirring and add grapeseed oil bit by bit.
Marinate daikon slices in juice from the remaining
grilled lemon and light soy sauce.
Slice fillets and serve with daikon and
mayonnaise at room temperature.
This is the classic way to cook mussels on, simple and good.
Rinse the shells in cold water, throw open shells or shells that do not close when you crack on them.
Mashed onions and half of the parsley in oil to the loops are soft but not brown. Pour into the wine, cook and add the shells.
Dam the shells under the lid until they open, about 4-5 minutes.
Shake the sauce occasionally so that the shells are steadily steamed. Sprinkle the rest of the parsley over.
Serve the mussels in deep plates with good bread.
Trim edges of salmon trout loin so that it is nice and straight.
Cut trout lengthwise and horizontally to get 4 sheets of fillet.
Trim into rectangular shape.
Combine roe, shallots, chives, horseradish, olive oil, lemon juice, salt and pepper to make dressing.
Lay salmon trout on plate. Cover with dressing. Garnish with herbs.