Nutrition & Health
Pan-fried goose liver with grilled peach and raspberry
Foie gras: a culinary revelation that has, since aeons past, been the source of food-based debates that range from origins, to cooking methods, to humanitarian disputes. While there is some truth to these disputes, (foie gras is, in fact, engorged goose livers) it cannot be denied that it is a long-...
Broiled cod and grilled asparagus with tomato concasse
Simplicity in essence, yet delicious and wholesome, codfish is often enjoyed for its delicate, sweet flavour and decadent, fatty texture. Fresh, flavourful herbs infuse the flaky codfish, providing an otherworldly burst of flavour that is absolutely perfect when paired with the milder aroma of the c...
Baked grouper, sautéed edamame beans and shimeji mushrooms in orange-butter sauce
Shimeji mushrooms and edamame beans, albeit found in certain corners of the West is nonetheless most prominent in east-Asian cuisine, and most notably, Japan. Coupled here with the mildly sweet flavour of grouper, as well as the richness of its orange-butter sauce, these ingredients are then elevate...
Stir-fried scallops with mango and cherry
The mango, when ripe, is a perfect fruit to eat as a flavourful dessert. Picked unripe, though, it takes on a completely different role: to offer a pleasantly sour fragrance to any dish. It is most commonly found in Thai dishes, cooked alongside pickles and flavourful meats. Take pleasure in the fru...
Stir-fried beef with lemongrass and green pepper
Green peppercorns, though less common than its white and black counterparts, are nonetheless fostered from the same plant. These peppercorns combine the pungent flavour that is unique to pepper with its own sharp and slightly fruity aroma. Here, they are coupled with the warm and gingery fragrance o...
Grilled turmeric chicken with oyster mushrooms braised in coconut sauce
The use of turmeric in Asian culture is widespread, either for culinary purposes, or for religious purposes, where the bright- yellow pigment of its ground form serves as a cost-effective dye. Not to be confused with saffron, which is similarly hued, turmeric in fact boasts an aromatic, and rather t...
