Ding Dong joins hands with MasterChef Singapore finalists for a childhood inspired menuGrowing up, Zander Ng remembers watching hawkers grill otah-otah in large batches over charcoal. “The smell of the otah paste and banana leaf as it starts to char, followed soon by the mountain of banana leaf wrappers and toothpicks piled high after a good meal. They are one of my favourite side dishes until this day and I plan to present it in a powerful and ‘wow’ kind of way,” he shares.
SEA SPARKLE DMartina Breznanova, bar manager of The Gibson in London, brings her mesmerising martinis to Nutmeg & Clove. Here is one to jumpstart your happy hour.
Saffron White Poached Pears With Star Anise And Caramel Sugar SpunFeast your eyes on these colourful poached pears and the accompanying beautiful caramel sugar spun masterpiece.
David Abreu - True To His HeritageMacau’s António Restaurant welcomes its new chef, David Abreu; despite it being his first major appointment, the Waterside Inn alumnus certainly presents a promising future.
Bring Out Your Inner Chef: Sydney’s Masterclass Cooking SchoolsWant to make pizza or pasta from scratch? Or learn how to craft cheese, and bake the crusty bread to go with it? Maybe you want to whip up a seafood feast fit for a king, and then chase it up
SEA SPARKLE EMartina Breznanova, bar manager of The Gibson in London, brings her mesmerising martinis to Nutmeg & Clove. Here is one to jumpstart your happy hour.
Tiramisu With Speculoos Biscuit CrumbleCreamy rich mascarpone mousse, bitter-sweet almond, fragrant coffee, aromatic spices and a crunchy Speculoos biscuit crumble, what not to love about this dessert?
A decadent tour of franceWant to make pizza or pasta from scratch? Or learn how to craft cheese, and bake the crusty bread to go with it? Maybe you want to whip up a seafood feast fit for
Josh Niland - Go With The FlowChef Josh Niland charts his own path in redefining how fish should be enjoyed nose to tail and by introducing new flavour profiles from dry ageing.
Peruvian White Asparagus, Flower Garden Salad, Seville Orange Gel And Truffle Crème FraîcheThe white asparagus has a bitter-nutty-earthy profile that makes it a chef’s favourite. Here, it’s wonderfully paired with citrusy orange gel and truffle-scented crème fraîche.
The Great EscapeMalcolm Lee explores the unspoilt wilderness of San Francisco on a whirlwind road trip.
Festive Spice Sous Vide Duck Breast With Ultracrispy Skin And Cassis JusThe Barbary duck is thin-skinned, low in fat and has deep red, mildly gamey meat. Coupled with aromatics of orange zest, crushed fennel seeds, cloves, thyme and ginger, it is a dish that will have your guests clamouring for more.