Bostonian Seafood & Grill by Cesare Romani

Cesare Romani, Culinary Director at the luxury The Langham, Hong Kong, shares a recipe from Bostonian Seafood & Grill, one of the hotel’s restaurants that he oversees. more ...

Recipe: Strawberry jam

In Spain, the strawberry season runs in the months of February and May and although some years, we also have them in January and June. Around this dates, it is a good time to prepare a strawberry jam at home. It is grandmother’s recipe, the classic jam that is served to accompany bread or toast… more ...

48 hours Wagyu short rib by Akira Back

World-renowned Korean-American chef Akira Back shares a recipe inspired by the classic dish called 48 hours Wagyu short rib, which is served at his eponymous restaurants. more ...

classic tuna pizza by Akira Back

World-renowned Korean-American chef Akira Back shares a recipe inspired by the classic tuna pizza, which is served at his eponymous restaurants. more ...

Focaccia Pugliese by Giuseppe Lioce

Focaccia is one of the most popular types of bread in Italy and much like many Italian dishes, it has different versions all over the country. In Bari, which is a port city in the Puglia region, the most popular focaccia comes with lovely fresh cherry tomatoes, a sprinkling of oregano and olives. Other names… more ...

Stir-fried fresh lobster with spring onions, red onions and shallots by Wong Chi-fai

Wong Chi-fai, Executive Chef at 3-Michelin-starred T’ang Court in Hong Kong, shares his recipe for the classic Cantonese dish of stir-fried fresh lobster with spring onions, red onions and shallots. more ...

Free-range Duck Ham by Kim Hock

Free-range Duck Ham with Compressed Watermelon, Roquefort, Basil Oil, Garden Herbs, Roselle Emulsion. more ...

Cantonese classic by Ho Chun-hung

Chef Ho, Chinese Chef de Cuisine at the Hyatt Regency Hong Kong, Sha Tin, shares his recipe for a Cantonese classic with us. more ...

fish and chips by Josh Niland

Josh Niland, the fastidious talent behind fish-specialist hotspot Saint Peter in Sydney, shares his recipe for classic fish and chips. more ...

Rose Cured Salmon by Chef Carlo Scotto

Chef Carlo Scotto helms modern fine dining restaurant, Xier, in London. Here he shares one of his inventive modern European dishes. more ...

Dahi Ke Kebab – a yoghurt kebab by Jessi Singh

Jessi Singh helms the kitchen at Don’t Tell Aunty, a playful dining and drinking den in Sydney, Australia. He shares his recipe for Dahi Ke Kebab – a yoghurt kebab (croquette). more ...

Sriracha Gambas Al Ajillo by Carrie Scully

Chef Carrie Scully heads the kitchen at Tiki Taka, in Kuala Lumpur, Malaysia. She shares a unique Asian take on a classic Spanish dish from her menu. more ...

Tom Yum Tuna Tartare by Bastian Ballweg

Bastian Ballweg, Executive Chef at Phuket Marriott Resort and Spa, Nai Yang Beach, shares his recipe for Thai-inspired tuna tartare. more ...

CURED SALMON, SOUS VIDE by Jinu Abraham

See here a recipe for cured salmon, sous vide by Jinu Abraham. more ...

Ravioli by Danielle Alvarez, head chef at Fred’s in Sydney

Danielle Alvarez is head chef at Fred’s in Sydney. She shares her recipe for ravioli. more ...

Pomelo salad with seared scallops by Chef Susie Nilklad

Chef Susie Nilklad, who runs her own private dining restaurant at her home in Chiang Mai, Thailand, shares her recipe for a delicious Thai dish: pomelo salad with seared scallops. more ...

Aji panca spiced pan-seared octopus and kalamata olives by Marc Benko

Marc Benko, Head Chef at Italian steakhouse, Bistecca, in Hong Kong, shares his recipe for aji panca spiced pan-seared octopus and kalamata olives. Aji panca is a mild, berry-flavoured chilli grown mainly in Peru. Read here. more ...

Chef Florita Alves present her Macanese recipe

Chef Florita Alves, an expert on Macanese food, shares her recipe for   tacho chau-chau pele – Macanese stew winter casserole with assorted meats and cabbage enriched with smoked duck leg, sausage and fried pork cracker. more ...

Ravioli Cacio E Pepe by Andrea Torre

Andrea Torre, Executive Chef at the signature Italian restaurant Arva at the Amanyangyun hotel in Shanghai, and at Amanpulo in the Philippines, shares his recipe for ravioli cacio e pepe. more ...

Tuna | Lemon | Tomato by Mario Hofmann (Executive Chef, Hua Hin Marriott Resort & Spa)

Mario Hofmann, Executive Chef at the Hua Hin Marriott Resort & Spa, located right on the beach on Thailand’s eastern coast, shares his recipe for a dish that’s perfect for a hot and sunny day at the seaside. more ...

Duck in tucupi sauce by Daniela Martins (restaurant Lá em Casa, Belém)

Pato no tucupi (duck in tucupi sauce): a roasted duck boiled in tucupi sauce (made out of cassava roots), jambu leaves (Brazilian herb), served with rice and “farinha d’água” (special kind of flour from Para, made of cassava). more ...

Beijupirá, misso, bacon and turnip by Rafa Costa (Lasai)

Chef Rafa shares his recipe for Beijupirá, misso, bacon and turnip. more ...

Tomato and potato focaccia with basil, olive oil and spelt flour by Ben Kiely

Ben Kiely, Culinary Arts Chef Instructor at the Pacific Institute of Culinary Arts (PICA) in Vancouver shares his recipe for tomato and potato focaccia with basil, olive oil and spelt flour.  more ...

The Uluwatu Mushroom by Marc Lorés Panadés

Marc Lorés Panadés, Executive Chef at Alila Villas Uluwatu in Bali, Indonesia, shares his recipe for The Uluwatu Mushroom. more ...

Portuguese duck rice by Chef Antonio Coelho

Chef Antonio Coelho, owner of Antonio restaurant in Old Taipa Village in Macau, shares his recipe for Portuguese duck rice. more ...

Lamb shank Massaman curry by Christoph Trocker

Description: Lamb shank Massaman curry is a truly luxurious dish. more ...

Baked sweet potato with chickpeas, baby spinach, Spanish paprika and yoghurt

Daniel Bucher, Senior Executive Sous Chef at the Bangkok Marriott Marquis Queen’s Park hotel in Thailand, shares his recipe for baked sweet potato with chickpeas, baby spinach, Spanish paprika and yoghurt. more ...

Maguro Tataki – Lightly seared yellow fin tuna

Keiji Matoba, Japanese Corporate Executive Chef at luxury hotel group, Aman, shares his recipe for lightly seared yellow fin tuna, or maguro tataki. more ...

Sea Bream Ceviche with Citrus Note by Dmytro Arkhipenko

Sea Bream Ceviche with Citrus Note more ...

Tom yam cappuccino with fennel and celery by Yannis Martineau

Yannis Martineau, Executive Chef of the luxury train the Eastern & Oriental Express, shares his recipe for a classic Thai dish served with modern flair. more ...

Watermelon and toasted quinoa salad with salted yogurt, roasted nuts and seeds and fresh herbs

Jeremy Simeon, Executive Chef of Song Saa Private Island in Cambodia, shares his recipe for a simple, beautiful and balanced salad. more ...

Potato Trilogy by Melih İçigen

Potato Trilogy (Ginger Potato Soup, Potato Tartar on Cucumber Carpaccio, Vanilla Potato Croquettes) more ...

Phad Thai by Michael Hogan – Executive Chef at the Bangkok Marriott Queen’s Park Hotel

Michael Hogan, Executive Chef at the Bangkok Marriott Queen’s Park Hotel, shares his recipe for the much-loved Thai dish, phad thai. more ...

Open raviolo porcini with pumpkin & chestnuts from Alessandro Verdenelli

Recipe for open raviolo porcini with pumpkin & chestnuts from Alessandro Verdenelli (Alessandro’s Portrait), Group Food & Beverage Director at Chucs in London and Saint-Tropez. more ...

Homemade potato gnocchi | Mediterranean seafood | Pecorino cheese | black pepper by Alessandro Cozzolino

Alessandro Cozzolino (Chef Portrait) is Chef de Cuisine at refined Italian restaurant Grissini at the Grand Hyatt Hong Kong. Here he shares his recipe for gli gnocchi, cacio e pepe con frutti del mar Mediterraneo – homemade potato gnocchi, Mediterranean seafood, pecorino cheese, black pepper. more ...

Grilled Octopus with Lemon Garlic and Olive oil

Recipe from Sylvain Roucayrol more ...

Tri-tip Tartar with Bone Marrow from Chef Freddy Money

Recipe for Tri-tip Tartar with Bone Marrow from Chef Freddy Money (chef portrait), Executive Chef and Culinary Innovator for Australian Agricultural Company (AACo), producers of Westholme. Serves 2 more ...

Lemon Sole ‘A La Grenobloise’

By Daniel Kent It’s a classic dish that has a perfect balance of butter, salt and acidity. Lemon Sole is a delicious fish that is pretty easy to cook and goes brilliantly with in season Jersey Royal potatoes and Purple Sprouting Broccoli. more ...

Foie Gras Chantilly by Francisco Carrasco Cortés

Foie Gras Chantilly by Francisco Carrasco Cortés more ...

Chocolate Canele by Francisco Carrasco Cortés

Chocolate Canele by Francisco Carrasco Cortés more ...

Tea and Cake by Francesco Coratella (Hakkasan Group, London)

by Francesco Coratella (Hakkasan Group, London) more ...

Golden Fortune by Francesco Coratella (Hakkasan Group, London)

Golden Fortune – a delicious dessert  more ...

Chicken Ballotine stuffed with Black Pudding & Blue Cheese by Bart Wieczorkiewicz

Chicken Ballotine with Black Pudding & Blue Cheese | Beurre Noisette Sweetcorn | Truffle Purple Potatoes | Seasonal Vegetables | Apple Cider & Chicken Jus more ...

Chef’s special homemade fresh sea urchin pudding with consommé jelly

Recipe from Nobuo Tsuji, chief cook at Nadaman Japanese Restaurant at the Kowloon Shangri-La Hong Kong more ...

Fried rice with minced Wagyu beef served in whole tomato

Fried rice with minced Wagyu beef served in whole tomato by Cheung Long Yin more ...

Kombu-cured Red Seabream by Max Levy (Okra)

Max Levy trained in Japan before opening a restaurant and bar in Beijing. He’s now chef-owner of the much-lauded casual izakaya, Okra Hong Kong. Here’s his recipe for kombu-cured red seabream. more ...

Pandan rice dessert by Martijn Defauw (restaurant Rebelle)

Pandan rice: Pandan rice is a type of long grain jasmine rice which has a very elegant perfume. We only have one signature dish in Rebelle and it is a dessert only made with pandan rice. more ...

hamachi sashimi | kohlrabi | irizaké by Martijn Defauw (restaurant Rebelle)

Irizaké: This is a traditional Japanese sauce made with sake, pickled plums and shaved dried bonito. Before soy sauce, this was the most commonly used sauce for 250 years during the Edo period. more ...