burrata

Burrata With Eggplant Salad — Whip It UP!

Burrata With Eggplant Salad, Spiced Walnut And Bottarga By Beppe De Vito, Restaurateur-Chef, ilLido Group/ Amò A summer dish that’s very friendly to make, this is one of the antipasti created...
blue-mango-sticky-rice

Blue Mango And Sticky Rice — Whip It UP!

Blue Mango And Sticky Rice From Blue Jasmine Restaurant Cooking time: 1 hour Difficulty: 2/5 Cost: < $15 Ingredients 300g                           White...

Catch A Shim At Catchfly

THE ONGOING gentrification of food streets continues unabated in Singapore, a movement that also forces the establishments in these neighbourhoods to keep innovating. The Ann Siang Hill/ Club Street area continues...
kimchi-beef-chilli-corn-chips

Kimchi Beef Chilli — Whip It UP!

Kimchi Beef Chilli  By Chef Iskander Latiff, Coriander Leaf Group This dish came up when I was really craving a good bowl of Chilli — sort of like a Mexican Chilli Con Carne — when...
Satay Goreng with Ketupat

Satay Goreng With Ketupat — Whip It UP!

Satay Goreng with Ketupat By Deputy Executive Chef Daniel Teo, and Sous Chef Muhammad Aslam, CulinaryOnCooking time: 30mins Difficulty: 3/5 Cost: <$5 Ingredients Ketupat 300g               rice 20 pieces        fresh coconut leaf (young) Satay Goreng For marinade: 150g               shallots (roughly...
otah

Otah-Otah — Whip It UP!

Otah-Otah By Chef Eric Neo, Executive Chef, InterContinental Singapore Cooking time: 30mins Difficulty: 2/5 Cost: <$10 Ingredients A. 500g fish fillet (minced) 500g prawns (minced) 7 pieces kaffir leaves (finely chopped) 2 Eggs 100ml Thick coconut milk Spice Mix 1 tablespoon chilli...

Precious Jade’s Cantonese Fare

WITH its recent renovation, Jade Restaurant takes on a lighter, breezier atmosphere. Pastel shades and motifs of birds dot the screens and walls, and the large windows let in abundant...
L.A.S. Vino

The New Kid Of New World Wines

AN INFECTIOUS dash of youth and exuberance has seen Nic Peterkin of L.A.S. Vino become a breakout success in Australia’s wine scene. Fresh from being crowned Gourmet Traveller’s 2016 Young Winemaker...
Jade - Wok-fried Beef Tenderloin with Sliced Garlic in Black Pepper Sauce

Wok-Fried Diced Beef Tenderloin — Whip It UP!

Wok-Fried Beef Tenderloin With Sliced Garlic In Black Pepper Sauce By Executive Chef Leong Chee Yeng, Jade Restaurant, The Fullerton Hotel Singapore Cooking time: 15 minutes Difficulty: 3/5 Cost: <$20 Ingredients 800g               beef tenderloin (diced) A. 2½ teaspoon...
brown rice dumpling hua ting restaurant

Brown Rice Dumpling — Whip It UP!

Brown Rice Dumpling with Trio of Mushrooms and Black Summer Truffle Paste By Masterchef Lap Fai, Executive Chef, Hua Ting Restaurant Cooking time: 4 hours Difficulty: 2/5 Cost: <$25 Ingredients A. 2 lotus leaves 3 bamboo leaves 2 pieces...