Authentic Thai red curry paste from scratch: dried chilies, galangal, lemongrass, kaffir lime rind, shrimp paste, and toasted coriander and cumin seeds blended into a fiery aromatic base.
Grilled sea bass over citrus couscous with a reduced orange-onion sauce, coriander and a hit of Tabasco. Bright Mediterranean-style seafood dinner.
Sai Grog: Thai spicy pork sausage with red curry paste, lemongrass, kaffir lime leaves, fish sauce, and coriander. Grilled until juicy and served with sticky rice.
Yeasted flatbread topped with a lime and almond frangipane and fresh redcurrants, dusted with icing sugar. A stunning Italian-inspired dessert bread.
Laksa gets a bad rap in Singapore because of the addition of coconut cream. However, coconut oil is actually a superfood, containing important compounds that enhance immunity and protect against digestive system disorders. In particular, coconuts are rich in lauric acid, which is known for being antiviral, antibacterial and antifungal, and boosts the immune system. Choose virgin coconut oil and coconut products that have no questionable ingredients added to them.
Sai Grog: ground pork mixed with red curry paste, lemongrass, kaffir lime leaves, coriander root, and fish sauce, grilled in natural casings. Authentic Thai spicy sausage in 40 minutes.
Chicken tandoori drumsticks marinated in a spiced yogurt sauce with cumin, coriander, turmeric, and fresh ginger, then broiled until charred and cooked through.
Grilled filet mignon sliced thin and marinated in chili paste, fish sauce, and vinegar, then served over crisp lettuce with cucumber-papaya rolls and a zesty lime dressing.
Light Asian fish rolls wrapped in rice paper with sea bass, bean sprouts, napa cabbage, and snow peas. Served with a tangy tomato-ginger dipping sauce for a fresh, low-calorie appetizer.
Pan-broiled flank steak: a screaming-hot cast-iron skillet, coarse salt as the only seasoning, and 8 to 10 minutes total cook time. Two ingredients, fast, and sliced thin against the grain for a tender result.
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