WOM guide
Be a Chef
Grissini's Homemade Tagliatelle with fresh porcini, pork sausage and cherry tomatoes. | 21.09.2011
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Gregoire Michaud's Chocolate and Yuzu Cake | 08.02.2011
Gregoire Michaud, pastry chef, Four Seasons Hotel (Hong Kong) shares his recipe for Chocolate and Yuzu cake....
Multipurpose Chicken Stock | 01.09.2010
Stock is the backbone of a good dish, the following recipe is easy and can be used in many dishes....
Chicken Curry | 02.06.2010
A recipe for a delicious Indian Chicken Curry based on a royal recipe....
Greg Malouf's Turkish Tabbouleh & Duck with Honey and Cardamom Glaze | 27.05.2010
Greg Malouf's recipes for two dishes: Turkish Tabbouleh & Duck with Honey and Cardamom Glaze....
Tea Leaf Smoked Duck Egg – Dong Lai Shun | 04.03.2010
A recipe for Tea Leaf Smoked Duck Egg from the cookbook, Secret Recipes by Award-Winning Chefs of The Royal Garden....
"Wunan Style" Cod tossed with Crispy Fermented Bean and Chilli | 30.01.2010
This easy to make dish from Hutong is perfect for festive celebrations....
Slow Baked Lemon Tart from the book Never Skip Dessert. | 07.10.2009
Gregoire Michaud shares a recipe from his new cookbook....
Philippe Jourdin's Fried Duck Foie Gras Escalopes | 05.10.2009
Two-star Michelin chef, Philippe Jourdin, shares a recipe....
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....
Pasta with Shrimp, Saffron and Parsley Purée - Angelini | 11.08.2009
This divine pasta dish is super easy to make and comes from the restaurant's 4th anniversary menu....
TOO DELICIOUS - Spicy Chicken and Basil | 07.07.2009
A recipe for Spicy Chicken and Basil from the cookbook, TOO DELICIOUS....
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
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Philippe Etchebest's Fresh Marbled Goat Cheese with Tangerine Oil, Lobster Bisque | 11.05.2009
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Kylie Kwong's Omelette with Sweet and Sour Tomato Sauce | 01.04.2009
From Kylie Kwong's book- My China: A Feast for all the Senses...
Bobby Chinn's Seared Alaskan Scallops | 11.03.2009
A recipe from Bobby Chinn's cookbook, Wild, Wild East....
Martin Benn’s Scampi and Linguini Pasta with Tarragon Cream | 10.11.2008
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...