Staff pick

Reconstructed “Yu Shang”

Spice up your Chinese New Year with an unconventional twist – with Cordon Bleu’s chef Franck Bruwier’s recipe for reconstructed “yu shang”, you will find the melding of French with other cultures a perfect amalgamation of all things culinary. As the French say: bon appetit!

Another interesting local fish to savour is the river-caught catfish also known as “Pak Suk Kong”. This fish is steamed together with “katuk” leaves or sauropus in English. The fish’s silky smooth meat truly marries well with the natural sweetness of the “katuk” leaves.

Baking, pan-frying and deep-frying – all three are popular methods of cooking, particularly during this season of culinary indulgence.

Pineapple Tarts

These tarts make perfect gifts for relatives and friends. With its soft textured melt-in-the mouth pastry and delicate blend of sweet and tangy taste of pineapple filling, they are pure indulgence. Festive celebration just wouldn’t be complete without them.

In traditional Chinese cuisine, chicken and glutinous rice are often partnered, most notably in a dim sum favourite, ‘lo mai kai’ – glutinous rice chicken. This recipe, however, brings the other up a notch with flavourful mushrooms, fragrant chestnuts, and just a dash of Chinese Shao Xin wine. You may choose to omit the wine if you object to its presence; worry not, for the recipe maintains its integrity and absolute deliciousness!

Kuih Bangkit

These delectable biscuits are a must-have for the Lunar New Year. Deliciously fragrant, sweet, and meltingly smooth, one is never enough.

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