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Chef Masterclass

The Great Escape
The Great Escape
Malcolm Lee explores the unspoilt wilderness of San Francisco on a whirlwind road trip.
Sesame Shrimp Toast
Sesame Shrimp Toast

Fresh prawn paste, black and white sesame seeds, and a sweet-tangy chilli sauce make for a dim sum staple that’s equal parts crunchy and addictive.

A decadent tour of france
A decadent tour of france
Want 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
Apple Shiso Tartlet
Apple Shiso Tartlet
The quintessential Japanese herb lends a certain peppermint-like note to the airy Chantilly cream, keeping the tartlet light and gentle.
Fresh Morels
Fresh Morels

A dilation of the soul of the forest, this dish from La Dame de Pic best accentuates the earthy flavours of the highly prized morels.

 

 

 
Chocolate Raspberry Sacher
Chocolate Raspberry Sacher
In Raffles Afternoon Tea’s version of the classic Austrian cake, tart raspberry marmalade cuts through the richness of Gianduja and Guanaja.
Sesame Shrimp Toast B
Sesame Shrimp Toast B

Fresh prawn paste, black and white sesame seeds, and a sweet-tangy chilli sauce make for a dim sum staple that’s equal parts crunchy and addictive.

From The Passion Of Ocean To The Seafood Business
From The Passion Of Ocean To The Seafood Business
Hervé Blanes is not simply a seafood purveyor, he is a genuine seafood lover. Born and raised in Marseille, and now residing in Ho Chi Minh City, he’s the CEO of Nine Indochinese Dragons Co Ltd, the leading premium seafood supplier in Vietnam, as well as the owner of both La Poissonnerie and Duke&Oyster Bar in District 2. Having grown up on the beach, his passion for the ocean and commitment to all things seafood is unparalleled. We had the chance to chat with Monsieur Blanes about his business practices, and his devotion to the industry in Vietnam.