Curated recipes

Recipes worth gathering around the table for.

Wander through the kitchen. Follow a flavour you’ve never tried, revisit a classic, or stumble into the dish that becomes your next dinner party.

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Coconut Braised Pork Belly with Thai Basil Chimichurri and Dried Shrimp Rice

Glossy caramel-and-coconut braised pork belly over jasmine rice cooked with dried shrimp and fried aromatics, cut through with a sharp Thai basil chimichurri — inspired by Duyen Ha's top-placing plate on Top Chef.

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Dry-Aged Cured Trout with Yuzu Kosho Beurre Blanc and Trout Roe

A home-kitchen take on JÖRO's cured and dry-aged trout — a quick salt cure and an overnight rest in the fridge concentrate the fish, which is seared crisp and served over a yuzu kosho beurre blanc, dotted with sansho leaf oil and finished with trout roe.

Honey-Lavender Glazed Duck Breast with Pickled Rhubarb and Kohlrabi

A home-kitchen decode of Eleven Madison Park's honey-lavender duck — crisp rendered duck breast under a toasted-spice crust, a deeply reduced duck jus, and a bright tangle of pickled rhubarb, kohlrabi, and scallion.

Miso and Clotted Cream Mussels with Spinach and Chilli Oil

Plump mussels in a savoury miso broth enriched with clotted cream, wilted spinach folded through and a slick of Chiu Chow chilli oil to finish.

Mushroom Soup with Beef Leg Marmalade, Pears and Pickled Mushrooms

A relentlessly mushroom-forward soup poured around a sticky confit beef shin marmalade, finished with pickled mushrooms and paper-thin pear. Deep, woodsy and bright all at once — a composed first course that holds its own against any main.

Scallop Tartare with Vadouvan and Pickled Vegetables

Hand-diced raw scallop dressed with lemon and chives, pooled in a hot vadouvan butter sauce and finished with jewel-bright pickled beetroot and carrot. A spice-led appetizer built around the contrast between hot and cold.

Shellfish Tortellini with Lobster, King Prawn and Vermouth Beurre Blanc

Delicate egg-yolk tortellini stuffed with lobster and king prawn, bathed in a glossy vermouth beurre blanc reinforced with a reduced shellfish stock. A tasting-menu plate built around two great classical techniques.

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