Teochew Orh Nee Recipe

Start by steaming 650g of chopped yam in a wok for 25 minutes. After 25 minutes, the yam will turn soft. Remove the yam. Once the yam is soft, add them into a blender and blitz them you get a yam paste or purée. 

Steam 150g of pumpkin or butternut squash, chopped into chunks and a handful of gingko nuts for 15 minutes.

After the butternut squash has softened after steaming, use the back of a fork to mash the squash until it looks slightly pasty.

Garoupa Pao Fan Recipe

Start by making the fish stock. In a large pot, add and sauté 5 slices of ginger and a stalk of chopped leek until they turn fragrant. 

Add 2 handfuls of ikan bilis and 1 handful of dried shrimp, followed by 300g of fish bones, preferably Garoupa as they make the best tasting fish broths. 

Hainanese Chicken Rice Cooker Recipe

Here is an easy way to make our favourite chicken rice, using just a rice cooker and easily found ingredients in most supermarkets. 

Start with blitzing 3 shallots, 2 cloves garlic and 6 or 8 slices ginger, basically equal portions of everything into a rempah paste. This is the key to getting your rice fragrant. Then lightly fry in oil in a pan for a few minutes until they are golden and aromatic. Trust me, your kitchen will smell like an old school Hainanese chicken rice stall.

Spaghetti Aglio Olio Scallop Recipe

Spaghetti aglio olio with scallops, cooked with a glossy buttery and almost creamy finish. Without any cream being used at all.

We are using the much more premium Barilla bronze dye spaghetti here. It has a rougher texture and is able to absorb sauces even better than the regular pasta.

Victor's Kitchen at Sunshine Plaza - Forget the Liu Sha Bao, It's the Dim Sum That Shines

Dim sum joints these days can be quite boring and bland, the same recycling of the usual steamed and fried items, albeit served up at fine dining establishments with fine dining prices.

Yet, when we long for the old school push trolley dim sum places, the remaining ones are a pale shadow of their former glory.

Duality Series - Chef Pang, French Pastries Extraordinaire and Hakka Cuisine Custodian

Mention french pastries in Singapore and one of the first names to come up will be Antoinette. Chef Pang Kok Keong is the brainchild behind this bastion of French patisseries here, but behind his intricate cakes and sugary creations, there is a faithful Hakka son deep within.

Recognised as the best local baker here, Chef Pang was brought up on a staple of mum's cooking during his childhood days. His fondest food memory being his mum's authentic Hakka leek kueh, which itself is a rarity these days.

Shao at Jurong East - The Perfect Char Siew

Traditionally, the most authentic and best tasting char siew are made in Apollo roasters, and the mere thought of using a conventional oven to make this popular BBQ pork dish is unthinkable.

Yet, one resourceful chef has managed to not only make a char siew using a combi oven with incredible results, he has also managed to surpass almost everyone else in this field of expertise.

Morton's Steakhouse Fall Menu - The Chanel of Modern Cuisine

Somehow, classics can never go out of fashion. Look at Chanel and Audrey Hepburn, timeless icons that will remain as sought after as they are classy.

Morton's Steakhouse belongs to that same category when even in an culinary era of gimmicky foams and colourful purees, the sense that stepping into this equally timeless institution will guarantee you a night of unmatched deliciousness and gastronomic satisfaction.