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Berrys' Clove Club Cocktail | 16.12.2013

Berrys' Clove Club Cocktail

Berrys' Clove Club Cocktail...

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Cruch Cake | 16.12.2013

Cruch Cake

Cruch Cake...

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Tiramisu | 16.12.2013

Tiramisu

Tiramisu...

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Chicken and Mushroom Pie | 16.12.2013

Chicken and Mushroom Pie

Chicken and Mushroom Pie...

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Burrata Cheese, Anchovies and Tomato | 16.12.2013

Burrata Cheese, Anchovies and Tomato

Burrata Cheese, Anchovies and Tomato...

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Beef Tartar | 16.12.2013

Beef Tartar

Beef Tartar...

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Tom Yum Goong Mae Nam | 16.12.2013

Tom Yum Goong Mae Nam

Tom Yum Goong Mae Nam...

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Steam Scallop with Okra in Preserved Shrimp Paste | 16.12.2013

Steam Scallop with Okra in Preserved Shrimp Paste

Steam Scallop with Okra in Preserved Shrimp Paste...

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Smoked Sicilian Red Prawn Carpaccio, Cantaloupe Sorbet and Fennel Salad | 16.12.2013

Smoked Sicilian Red Prawn Carpaccio, Cantaloupe Sorbet and Fennel Salad

Smoked Sicilian Red Prawn Carpaccio, Cantaloupe Sorbet and Fennel Salad...

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Raspberry Mille Feuille | 16.12.2013

Raspberry Mille Feuille

Raspberry Mille Feuille...

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Linguine Carbonara | 16.12.2013

Linguine Carbonara

Linguine Carbonara...

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Japanese Pork Cutlet with Curry Sauce | 16.12.2013

Japanese Pork Cutlet with Curry Sauce

Japanese Pork Cutlet with Curry Sauce...

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Steamed Rice Flour Pouches with Minced Pork and Dried Shrimp | 16.12.2013

Steamed Rice Flour Pouches with Minced Pork and Dried Shrimp

Steamed Rice Flour Pouches with Minced Pork and Dried Shrimp...

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Steamed Coral Crab and Glutinous Rice | 16.12.2013

Steamed Coral Crab and Glutinous Rice

Steamed Coral Crab and Glutinous Rice...

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Silk Tofu, Chilled, Italian Black Truffle, Gold Leaf | 16.12.2013

Silk Tofu, Chilled, Italian Black Truffle, Gold Leaf

Silk Tofu, Chilled, Italian Black Truffle, Gold Leaf...

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Steamed Whole Fresh Crab Claw with Winter Melon | 16.12.2013

Steamed Whole Fresh Crab Claw with Winter Melon

Steamed Coral Crab and Glutinous Rice...

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Island Shangri-la Hotel's Christmas Eggnog | 01.12.2011

Island Shangri-la Hotel's Christmas Eggnog

Island Shangri-la Hotel's Christmas Eggnog...

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Posto Pubblico's Healthy Pumpkin Pie | 22.11.2011

Posto Pubblico's Healthy Pumpkin Pie

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Raspberry Mille-feuilles from Island Shangri-La Hong Kong | 26.10.2011

Raspberry Mille-feuilles from Island Shangri-La Hong Kong

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Dong Lai Shun's Pumpkin Chrysanthemum Pudding | 18.10.2011

Dong Lai Shun's Pumpkin Chrysanthemum Pudding

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Doppio Zero's Bolognese Sauce | 06.10.2011

Doppio Zero's Bolognese Sauce

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Grissini's Homemade Tagliatelle with fresh porcini, pork sausage and cherry tomatoes. | 21.09.2011

Grissini's Homemade Tagliatelle with fresh porcini, pork sausage and cherry tomatoes.

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Homegrown Foods' Fried Okra | 07.09.2011

Homegrown Foods' Fried Okra

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Gaylord's Balti Bhuna Gosht | 19.08.2011

Gaylord's Balti Bhuna Gosht

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W's Entrecote Escargot stuffed Mushrooms | 19.08.2011

W's Entrecote Escargot stuffed Mushrooms

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Coconut Espuma with Crumble and Caramelised Pineapples | 10.08.2011

Coconut Espuma with Crumble and Caramelised Pineapples

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Chicken Biryani | 22.07.2011

Chicken Biryani

Chicken Biryani...

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Gregoire Michaud's Chocolate and Yuzu Cake | 08.02.2011

Gregoire Michaud's Chocolate and Yuzu Cake

Gregoire Michaud, pastry chef, Four Seasons Hotel (Hong Kong) shares his recipe for Chocolate and Yuzu cake....

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Multipurpose Chicken Stock | 01.09.2010

Multipurpose Chicken Stock

Stock is the backbone of a good dish, the following recipe is easy and can be used in many dishes....

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Chicken Curry | 02.06.2010

Chicken Curry

A recipe for a delicious Indian Chicken Curry based on a royal recipe....

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Greg Malouf's Turkish Tabbouleh & Duck with Honey and Cardamom Glaze | 27.05.2010

Greg Malouf's Turkish Tabbouleh & Duck with Honey and Cardamom Glaze

Greg Malouf's recipes for two dishes: Turkish Tabbouleh & Duck with Honey and Cardamom Glaze....

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Tea Leaf Smoked Duck Egg – Dong Lai Shun | 04.03.2010

Tea Leaf Smoked Duck Egg – Dong Lai Shun

A recipe for Tea Leaf Smoked Duck Egg from the cookbook, Secret Recipes by Award-Winning Chefs of The Royal Garden....

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"Wunan Style" Cod tossed with Crispy Fermented Bean and Chilli | 30.01.2010

"Wunan Style" Cod tossed with Crispy Fermented Bean and Chilli

This easy to make dish from Hutong is perfect for festive celebrations....

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Slow Baked Lemon Tart from the book Never Skip Dessert. | 07.10.2009

Slow Baked Lemon Tart from the book Never Skip Dessert.

Gregoire Michaud shares a recipe from his new cookbook....

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Philippe Jourdin's Fried Duck Foie Gras Escalopes | 05.10.2009

Philippe Jourdin's Fried Duck Foie Gras Escalopes

Two-star Michelin chef, Philippe Jourdin, shares a recipe....

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Justin Quek's Cocotte of Organic Farm Egg, Field Mushrooms | 07.09.2009

Award-winning chef Justin Quek presents a delicious, yet easy to make recipe....

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Pasta with Shrimp, Saffron and Parsley Purée - Angelini | 11.08.2009

Pasta with Shrimp, Saffron and Parsley Purée - Angelini

This divine pasta dish is super easy to make and comes from the restaurant's 4th anniversary menu....

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TOO DELICIOUS - Spicy Chicken and Basil | 07.07.2009

TOO DELICIOUS - Spicy Chicken and Basil

A recipe for Spicy Chicken and Basil from the cookbook, TOO DELICIOUS....

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Donovan Cooke’s Olive Oil Confit of Salmon with a Ragout of Fresh Soya Beans, Tomato and Scallion, a Radish and Ginger Salad, Blood Orange Reduction and Coriander Oil | 12.05.2009

Donovan Cooke’s Olive Oil Confit of Salmon with a Ragout of Fresh Soya Beans, Tomato and Scallion, a Radish and Ginger Salad, Blood Orange Reduction and Coriander Oil

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Philippe Etchebest's Fresh Marbled Goat Cheese with Tangerine Oil, Lobster Bisque | 11.05.2009

Philippe Etchebest's Fresh Marbled Goat Cheese with Tangerine Oil, Lobster Bisque

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Kylie Kwong's Omelette with Sweet and Sour Tomato Sauce | 01.04.2009

Kylie Kwong's Omelette with Sweet and Sour Tomato Sauce

From Kylie Kwong's book- My China: A Feast for all the Senses...

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Bobby Chinn's Seared Alaskan Scallops | 11.03.2009

Bobby Chinn's Seared Alaskan Scallops

A recipe from Bobby Chinn's cookbook, Wild, Wild East....

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Martin Benn’s Scampi and Linguini Pasta with Tarragon Cream | 10.11.2008

Martin Benn’s Scampi and Linguini Pasta with Tarragon Cream

I have chosen this dish for a few reasons. Other crustaceans, for example langoustines or prawns, can be used instead of scampi. Although scampi and langoustines are expensive this dish uses all the parts of the crustacean so there is no wastage. As an entree this dish can be very elegant or for a m...

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