Calisson

Spike your white chocolate dessert and temper its saccharinity with Cointreau Blood Orange, which possesses a graceful bitterness and subtle, summery flavours contributed by the mellower tangy sweetness of the fruit.

Raffles Hotel Singapore’s Hazelnut Praline Profiterole is equal parts refined and decadent, a perfect dessert to surprise Mom with this Mother’s Day.

This is Odette at Home’s interpretation of Paris-Brest, a choux pastry piped full with luscious praline cream and Piedmont hazelnuts.

These Neapolitan cookies are a treat no matter the occasion.

This recipe, reproduced from the book 100 Cookies: The Baking Book for Every Kitchen, incorporates Sarah Kieffer’s famous pan-banging technique for seriously wrinkly yet delicious cookies.

Fished from the Channel Islands, the blue lobster (marked by its unique blue hue when raw) is best cooked with salted butter to showcase its sweet flavour. The mushroom and bacon give the dish an umami taste.

A heritage, Le Paris Brest was originally made to celebrate the Paris-Brest-Paris bicycle race. Its circular shape represents the bicycle wheel. Add Fleur de sel de Maldon to amp up the praline flavour and reduce the sweetness.

Hokkaido scallops are preferred as they are sweeter than the ones from the Atlantic, which goes exceedingly well with the Grenobloise sauce - made with capers, lemon dice, brown butter, shallots, parsley and brioche croutons. The garlic baby spinach adds another dimension to the dish.

A classic French dish which was created in 1957, the La Poularde de Bresse follows strict rules. The fowl has to be 1.8kg to 2kg: five months old and is fed with milk products for the first three weeks. The result a juicy and firm-fleshed chicken.

A 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.

Toss 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.

In a separate pot, add ginger to boiling water before boiling the fish maw to remove any fishiness.

Prefer 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.

Chef Brian Wong’s white peach sauce brings a delicate and floral take to the refreshing raw fish salad.

This 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.

The 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.

Gordon Ramsay’s Maine Oysters Rockfeller, a classic dish with rich green-coloured sauce that’s named after the richest man of the day

You can now get restaurant-quality seafood from markets and farmers in Japan, thanks to Soshinsen.

Chef Manjunath Mural approaches Indian food with a modern interpretation that has seen him bring accolades to Song of India.