Recipes

The secret to a good dinner party is not a bigger menu. It is a menu in the right order — raw things first, two short trips to the pan,...

A data-driven guide to low-carbon premium cooking Singapore 2026 wagyu uni truffle, blending trends, tech, and practical steps.

You don't learn what you like by eating one good thing. You learn it by eating three, side by side, slowly. A quiet evening built around uni, hotate and king...

One pan, washed zero times. King salmon first, then A4 wagyu slices through the same heat, then hotate in what both left behind. A small weekend game that ends in...

Peranakan cooking brings the heat and the fragrance; Cantonese cooking knows when to stop. How to pair both traditions with one good chicken and one good fish, without either tradition...

A sashimi platter at home needs three things in the right order: fish that is genuinely sashimi-grade, a cold plate, and restraint. Salmon, hotate and uni do the raw work;...

A Singapore year is measured in family tables — reunion steamboat, festival visiting, birthdays, Christmas. What to cook, what to bring, and when the good seasonal things appear.

Temaki night is the lowest-effort luxury dinner there is: warm rice, crisp nori, and a table of fillings everyone builds for themselves. Wagyu seared fast, uni straight from the box,...

A great donburi is three good things on warm rice, nothing hidden. Grade A Hokkaido bafun uni, Aomori hotate and New Zealand king salmon — how to assemble the bowl...

In Singapore, Christmas dinner is often a chicken — the right size for the family, an hour in the oven, and flavour that needs no dressing up. Ours is slow-grown...

Rich proteins don't need covering; they need seasoning with a point of view. A homemade XO built on dried scallops, brown butter for fish, and plain good salt for wagyu.

A ramen night at home does not need a ramen shop — it needs a good broth, noodles cooked separately, and wagyu sliced thin enough to cook in the bowl...