Chef Masterclass

A heritage, Le Paris Brest was originally made to celebrate the Paris-Brest-Paris bicycle race.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.

Michelin’s Experience At The Leading Square One Restaurant

Since childhood, French Chef Adrien Guenzi has been fascinated by culinary art andhas honed his knowledge and expertise working with the world’s top Michelin chefs.

Les Saint-Jacques

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.

Jason Tan - The Culinary Maestro

Chef Jason Tan further elevates the role of botanicals with his recently unveiled Gastro-Botanica 2.0 at his newly opened Restaurant Euphoria. Once again, the culinary maestro seamlessly melds classic, traditional flavours with cutting-edge innovation for botanicals re-imagined.

La Poularde de Bresse

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.

Crispy Pork Trotter With Pineapple Sauce

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.

Yu Sheng with Salmon, Sea Whelk, Coral Clam and Salmon Roe

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.

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

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

Black Caviar and Hokkaido King Scallop Yu Sheng

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.

Premium Lobster, Alaskan Crab, Salmon, Scallop & Caviar Yu Sheng with White Peach Sauce

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

Lak Lak

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.

Sate Lilit

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.

CHEF MASTERCLASS

Chef Masterclass

Chef Masterclass