Rich peanut mousse is matched with chocolate cake and the duo smothered in a rich chocolate glaze in this decadent dessert.
Making this Vietnamese coconut pancake can be tricky as you have to spread the mixture around the wok before it sets. Practice, but even if it doesn’t come out perfect the first time, it will still taste delicious. #TheChefsLine
This is how my dad likes his Vietnamese rice paper rolls - without the rice paper! This version is so fresh and crunchy, the flavours not masked by rice paper. Don't be tempted to overfill the rolls! #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
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
I love adding spice to my desserts to mellow out the sweetness, and I’ve found adding a touch of galangal to my flan really enhances the creamy coconut flavour. #TheChefsLine
Bánh xèo is a Saigon-style party pancake. It’s a festive dish, with lots of different fillings. The pancake is large and shared. You break off a piece of the pancake with its filling, wrap it in some lettuce with some fragrant herbs and dip it in nước chấm. It's so named for the sizzling sound it makes when the pancake batter hits the wok - "sssow". #TheChefsLine
"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