Fried oyster sandwich (oyster poor boy)
Inspired by the oyster poor boy (aka Po’Boy), these fried oyster sandwiches or sliders pack a briny, buttery beer-battered oyster and refreshing, spicy pickled fennel in a mini burger bun.
Whitebait chawanmushi recipe
Delicate tasting whitebait are the highlight of this chawanmushi recipe, a silky smooth Japanese egg custard. The dashi in the chawanmushi enhances these delicate whitebait flavours.
Braised duck noodle soup (Mì Vịt Tiềm)
Medicinal herbs add an unusual complexity to the rich dark broth of pork and chicken bones and braised duck. This Vietnamese duck noodle soup (mi vit tiem) really does make you feel better.
Egg yolk sauce on crispy fried tofu
Runny egg yolk sauce sounds like decadence. When poured over crispy fried tofu, we achieve equilibrium – life in balance.
Roasted corn and miso chowder
A hearty chowder with layers of flavour built upon the roasted corn and miso.
Agedashi tofu recipe with truffled mushrooms
Agedashi is silken tofu encased in a gelatinous yet crisp coating of potato starch and swimming in umami-packed tsuyu. The truffled mushrooms add delicious complexity to this already luxurious agedashi tofu recipe.
Banana, walnut, and cacao nib sourdough waffles recipe
The crisp golden surface encases a slightly chewy and intensely flavoured centre. The banana, walnuts, cacao nibs, and sourdough starter contribute their unique strengths to shape these awesome sweet sourdough waffles.
Rice paper wraps with duck and a green herb sauce
The complexity of the duck, marinated and slow-cooked, is perfectly balanced with fresh herbs, vegetables, and tofu in these rice paper wraps. The green herb sauce draws out these flavours while adding a whole other layer of deliciousness.
Mapo Tofu. No… Vegan Mapo Beans
Inspired by delicious mapo tofu, this vegan mapo beans dish adds sweet and nutty notes by substituting speckled calico lima beans for the tofu: a distinctly different flavour, texture, and nutrition profile.
Ramen with tastes of the ocean
Building upon a pork and chicken bone broth, this seafood ramen adds some tastes of the ocean. The seafood flavours are engaging, making the shoyu broth more complex yet so satisfying.
Sake panna cotta with a blueberry reduction
Creamy and complex, this nigori sake-infused panna cotta pairs perfectly with the sweet yet tart blueberry reduction. Truly a “greater than the sum of its parts” experience.
Pork belly sous vide with a blueberry reduction
The melt-in-your-mouth sous vide pork belly paired with a tangy blueberry reduction is a combination that both excites and satisfies. Created as a course in a tasting menu, this dish also works great as an appetiser.
Seafood soba with mentaiko
Pink soba noodles, stir-fried with pink surimi and topped with mentaiko, a spicy cured cod roe, makes this seafood soba a visually striking dish – especially if you like pink! More importantly, it’s delicious.
Seared gnocchi with miso peas and charred red onion
Seared gnocchi is the foundation for this sweet umami-packed miso and pea creation. The charred red onion adds a nice counterpoint, its taste, texture, and colour.
Recipe for gazpacho with a seared scallop
The fresh yet earthy chilled gazpacho beautifully complements the sweet, succulent seared scallop. This recipe for gazpacho with a seared scallop is a little like a surf and turf dish – replacing the meat with much healthier vegetables.