Double-boiled Sea Whelk Soup with Fish Maw, Soaked Nostoc Algae and Persimmon

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.

Considered a classic traditional dish,  Head Chef Malcolm Lee elevates it with his personal touch at one-Michelin-starred Candlenut.

When it comes to Peranakan cuisine, Chef Violet Oon has been a stalwart for elevating this fine cuisine and has been a vocal ambassador for preserving its culture and heritage

The stylish beachfront restaurant is renowned for its vibrant Asian-inspired cuisine and commitment to locally sourced, sustainable produce. Vitalis is using East Bali’s seasalt for this recipe, supporting a small community of salt farmers who continues the age-old tradition of producing 100 percent natural salt.

This Honmaguro Chutoro Tartar provides a beautiful pop of colour intensifed by deep umami flavour profiles from three layers of ingredients. It is incredibly healthy and easy to prepare in the comfort of home.

The Madai (Japanese Red Sea Bream) is often a staple during Japanese celebratory occasions such as New Year’s Day and wedding ceremonies as it is symbol of good luck.

Isaki is a type of white fish (not chicken, despite the name) with high fat content that comes into season around June or during the summer season.

Even the simplest tarts are executed with a high level of technicality and finesse. Pastry Chef Cheryl Koh and her team creates artisanal tarts and other confectionaries baked from scratch and made with seasonal ingredients from around the world.

Named after the number of years it takes to age Acquerello rice - a unique product in itself as freshly harvested crop is first aged, then refined and slowly re-integrated with its own germ.

The Burrata Parmigiana is Arévalo’s twist on an eggplant parmigiana, a classic Italian dish that is traditionally made with eggplant layered with cheese and tomato sauce.

The complexity of chocolate shines through in the various textures at play in this plated dessert, completed by the acidity of assorted citrus.

The French classic mixes luscious vanilla pastry cream with a tart raspberry coulis. You can use any fruits of your liking to accompany the dessert, but try to choose ones with less water content

The traditional Provencal stew can be packed with practically any type of seafood; Zoisl opts for a flavourful mix of salmon, cod, mussels and prawns, and cuts the richness with the aniseed flavour of fennel.