Le Paris Brest

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.

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.