This recipe is passed down from my father. The curry sauce is pureed then sieved so it's silky smooth, with the addition of butter, cream and milk for richness.

This recipe is passed down from my father. The curry sauce is pureed then sieved so it's silky smooth, with the addition of butter, cream and milk for richness.

These Spanish doughnuts are made for dunking in hot chocolate. Their distinctive star shape is the secret to a crunchy exterior and fluffy centre.

These Spanish doughnuts are made for dunking in hot chocolate. Their distinctive star shape is the secret to a crunchy exterior and fluffy centre.

This is a modern take on the classic yum cha snack - char siu bao or barbecue pork steamed bun. This version has all the caramel, five-spice and soy sauce flavours of traditional char sui but it's served in an open steamed bun.

This is a modern take on the classic yum cha snack - char siu bao or barbecue pork steamed bun. This version has all the caramel, five-spice and soy sauce flavours of traditional char sui but it's served in an open steamed bun.

"Kaya is a very sweet coconut jam, considered a staple throughout Singapore and parts of Malaysia. It is best served on unseeded whole meal toast with a soft boiled egg, and washed down with strong black coffee." Adam Liaw, Destination Flavour Singapore

"Kaya is a very sweet coconut jam, considered a staple throughout Singapore and parts of Malaysia. It is best served on unseeded whole meal toast with a soft boiled egg, and washed down with strong black coffee." Adam Liaw, Destination Flavour Singapore

Polenta is a classic north Italian staple, typically served with rich hearty sauces such as ragù. I used to wake up on Sundays to my mum cooking polenta. It's not traditional to use pork sausage in ragù but it's delicious.

Polenta is a classic north Italian staple, typically served with rich hearty sauces such as ragù. I used to wake up on Sundays to my mum cooking polenta. It's not traditional to use pork sausage in ragù but it's delicious.

This phở is a combination of many tips from family and friends. I use gravy beef – my dad’s touch – for sweetness. The shrimp paste and lemongrass are the X-factor additions, and the red dates and daikon reflect my Chinese heritage, and also enhance the soup’s sweetness. #TheChefsLine

This phở is a combination of many tips from family and friends. I use gravy beef – my dad’s touch – for sweetness. The shrimp paste and lemongrass are the X-factor additions, and the red dates and daikon reflect my Chinese heritage, and also enhance the soup’s sweetness. #TheChefsLine

Muhammara is a classic Turkish dip made from roasted capsicum and walnuts.

Muhammara is a classic Turkish dip made from roasted capsicum and walnuts.

Dumplings are not just about the filling - that's only half of it. They're also about how delicious the wrapping is. I like to make dumpling skins from scratch because you get a nice chewiness and they melt in the mouth more.

Dumplings are not just about the filling - that's only half of it. They're also about how delicious the wrapping is. I like to make dumpling skins from scratch because you get a nice chewiness and they melt in the mouth more.

Phở varies dramatically from the north of Vietnam to the south. Every family and every street vendor has a unique understanding of what phở should taste like, what it should be garnished with and how it should be eaten. There is no right or wrong. #TheChefsLine

Phở varies dramatically from the north of Vietnam to the south. Every family and every street vendor has a unique understanding of what phở should taste like, what it should be garnished with and how it should be eaten. There is no right or wrong. #TheChefsLine

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