Recipe Description:

The Lao people of Laos and northern Thailand have often been unfairly eclipsed, their identities and culture rolled into a homogenised concept of Thai-ness. Often mislabelled in restaurants around the world as Thai food, Laotian larb deserves its own distinct place in the hallowed halls of Asian cuisine. This minty salad of minced meat and raw vegetables has a distinctively zesty, cooling freshness, bolstered by the typically Lao fondness for unripe tropical fruit in savoury dishes, such as this piquant green papaya

Fly Singapore Airlines to Vientiane and Luang Prabang via Singapore

Steeped in rich culture and spectacular landscapes, Laos offers adventure seekers abundant delights. Untouched by mass tourism, see and experience a truly traditional way of life.  

• Preparation time:

  For 2 - 25 minsFor 4 - 35 mins

• Cooking time:

  For 2 - 45 minsFor 4 - 45 mins

Recipe Description:

The Vietnamese share yin and yang with their Chinese neighbours, but when it comes to food, they’ve got another philosophy of balance to draw from. They pay attention to the 5 tastes of spicy, sour, bitter, salty and sweet, each linked to a separate colour, element, sense, nutrient, and bodily organ. To put it simply, Vietnamese cuisine is all about variety, harmony, and (of course) unbeatably soothing soups full of the untrammelled aromas of fresh herbs. That’s why we’ve provided whole turmeric root rather than the ground kind— this dish makes no distinctions between flavour and spice. This dish will command your attention and reward your patience.

Fly Singapore Airlines to Hanoi, Da Nang and Ho Chi Minh City via Singapore

Vietnam is a vibrant, diverse, and plentiful country to experience. From beautiful, natural landscapes to unspoilt beaches, remote island retreats to bustling cities there is much to explore in the world’s 15th biggest country. Known for its delicious, fresh and fragrant cuisine, many visit for culinary heaven, sampling the local delicacies and street food throughout the country.

• Active time:

  For 2 - 25 minsFor 4 - 30 mins

• Cooking time:

  For 2 - 30 minsFor 4 - 35 mins

Recipe Description:

Whether it originated as the traditional meal during an ancestral memorial ceremony, a way of using up leftovers before the new year, or a portable farmer’s lunch, bibimbap has surely been around for centuries. Even before the Korean language had an alphabet, Korean tables were graced with this hearty, nutritious one-bowl meal of rice, vegetables, gochujang and other side dishes. Don’t focus too hard on the precise layout of the various ingredients: as soon as a bibimbap reaches the table, its lucky recipient is expected to gleefully swirl the ingredients together, ensuring an explosive symphony of flavour with every mouthful.

• Preparation time:

  For 2 - 20 minsFor 4 - 25 mins

• Cooking time:

  For 2 - 45 minsFor 4 - 50 mins

Recipe Description:

Gözleme are often mistaken for stuffed pancakes by tourists, but that’s just a testament to the baking skills of the women who make them—they’re actually a flatbread, with the dough rolled to perfect thinness using an ‘oklava’, a long thin rolling pin around which the dough is repeatedly wrapped and unspooled. Still, though difficult to master, the dough can be made by even a novice baker, then fried until it develops those characteristic ‘göz’, or ‘eyes’— the dark, extra-crispy spots of surface charring. Originally a humble Anatolian ‘village food’, the gözleme is now a beloved treat all over Turkey.

• Preparation time:

  For 2 - 50 minsFor 4 - 65 mins

• Cooking time:

  For 2 - 50 minsFor 4 - 65 mins

Recipe Description:

Despite its cultural ties with neighbouring Pakistan, Afghanistan’s cuisine is relatively reserved when it comes to spice, preferring the more playful heat of black pepper to the harsher burn of chilli. Even the subtle spicing of this lubia (kidney bean stew) is balanced by sweet, cooling fresh mint. During summer, nights can be extremely cold, while the days are dry and sweltering. Light yet warming, our lubia is accompanied with a typically Afghan salata of crisp summer vegetables as well as a simple, saffron-scented basmati rice pilaf— the perfect dish to enjoy on a summer evening as the sun sinks below the horizon.

• Preparation time:

  For 2 - 25 minsFor 4 - 35 mins

• Cooking time:

  For 2 - 30 minsFor 4 - 40 mins

Recipe Description:

Ssam (leafy vegetable wraps) are a real celebration of great ingredients, involving everyone in a shared ritual of assembling and curating their every bite at the table. While ‘Korean barbecue’ restaurants usually offer meaty fillings, vegetables are just as worthy of the attention, especially when slathered in intensely flavourful gochujang and roasted. It’s considered polite to only load each ssam with enough rice and filling to eat it in one single bite. Taking a big, hamster cheeks-sized mouthful is a socially acceptable way around this limitation, but please be careful not to overdo it...

• Preparation time:

  For 2 - 45 minsFor 4 - 50 mins

• Cooking time:

  For 2 - 45 minsFor 4 - 50 mins

Recipe Description:

Poaching is not just a cooking method for many Chinese chefs but an art form, a lifelong pursuit of perfectly cooked yet irresistibly succulent morsels infused with flavours that are tantalisingly delicate. We’ve included instructions here for a technique called ‘oil-drenching’, which is a typical way to intensify and enrich steamed or poached dishes— a quick burst of hot oil is poured over aromatic ingredients to create a rapid, perfectly fragrant sauce. It might sound intimidating, but if done carefully over a stable, heatproof vessel, it’s sure to become your new favourite dinner-party trick.

• Preparation time:

  For 2 - 15 minsFor 4 - 20 mins

• Cooking time:

  For 2 - 20 minsFor 4 - 25 mins

Recipe Description:

There’s always someone who can’t wait to tell you that sushi actually refers to the vinegared rice, and not the raw fish served with it. But it’s rare to find a restaurant that commits to this concept of fish-free sushi, rather than merely offering cucumber rolls (kappamaki) as a palate cleanser between courses. We wanted to craft a sushi experience that lives up to the name, a norimaki of tender marinated tofu lifted by the subtle fruitiness of grated beetroot. Perhaps sushi isn’t about raw fish after all, but about appreciating the ingredients available to you, and giving them a platform where they can shine.

• Preparation time:

  For 2 - 50 minsFor 4 - 80 mins

• Cooking time:

  For 2 - 55 minsFor 4 - 85 mins

Recipe Description:

Cantonese dishes tend to have a light touch when it comes to spices, which is why the level of black pepper used in this dish might seem surprising. But cooked in this intense stir-fry, the pepper is soothed somewhat and takes on a lingering, umami quality that draws out all the flavours of the beef. The origin of the dish is unknown— it may be a Hong Kong creation inspired by Western-style peppercorn sauces, or it may be a twist on a slightly milder pork dish from neighbouring Fujian province. Wherever it comes from, this iconic stir-fry favourite is now popular the world over.

• Preparation time:

  For 2 -20 minsFor 4 -25 mins

• Cooking time:

  For 2 -20 minsFor 4 -25 mins

Recipe Description:

Sauce-coated wings with pineapple & cucumber salad and rice.

• Preparation time:

  For 2 -40 minsFor 4 -40 mins

• Cooking time:

  For 2 -50 minsFor 4 -50 mins

Recipe Description:

Yoshoku (‘western-style’) restaurants had been around for over half a century before (legend has it) baseball star Shigeru Chiba walked into one in 1948 and asked for his two favourite dishes on one plate— kare, a silky-sweet gravy spiced with imported British curry powder, and katsu, a crispy panko-coated cutlet. Yoshoku food soon thrived amidst Japan’s post-war economic boom, with katsukare its deserving figurehead. In recent years, Japanese curry houses have offered endless customisation, with katsu curry on udon becoming a popular and playful twist on the classic dish.

• Preparation time:

  For 2 -40 minsFor 4 -45 mins

• Cooking time:

  For 2 -45 minsFor 4 -50 mins

Recipe Description:

Unlike ‘drunken’ dishes in Chinese cuisine, there’s no alcohol in pad kee mao, or ‘drunken noodles’. The name probably refers to the diner’s tipsiness, rather than the food’s. Thai people typically prefer to do their drinking at the table. In fact, ‘drinking food’ could be considered almost its own subset of Thai cuisine, with a focus on satisfying textures, nutty and intense flavours, and lots of fiery chilli to shock those dulled senses. Scorching the lime for this dish is a classic ‘drunken’ technique, ‘waking up’ the citrus fragrance and intensifying the lime’s sweetness. This is Thai cooking at its rapid, reckless and remorseless best.

Fly Singapore Airlines to Bangkok, Phuket, Krabi, Chiang Mai and Hat Yai via Singapore.

There’s a Thailand for everyone, with the perfect balance of lush jungle, bustling cities, culture and temples and sun-kissed beaches. Whether you want to shop, jungle trek, spa, visit local communities, hill tribes or an elephant sanctuary, all this is served up with Thai food to tantalise the taste buds and your very own Thai smile 

• Preparation time:

  For 2 - 30 minsFor 4 - 35 mins

• Cooking time:

  For 2 - 30 minsFor 4 - 35 mins

Recipe Description:

While the ingredients for rendang might look familiar to anyone well-versed in Indian or Thai food, their use in this dish has no precedent anywhere else. Rendang is unique to the Minangkabau people of Indonesia, who have been preparing it for hundreds of years. Beef is coated in a spice paste and simmered slowly in coconut milk until richly dark and almost dry. Before refrigeration, it was the ideal food-on-the-go for merchants and travellers braving the tropical heat, but today it’s the highlight of Minang restaurants worldwide, where it has gained a little saucy tenderness without losing its intense, concentrated flavours.

Fly Singapore Airlines to 13 destinations in Indonesia including Bali, Lombok and Jakarta via Singapore. 

With over 17,000 islands to explore, there’s something for everyone in Indonesia. With stunning beaches, pristine rainforests and ancient wonders, you’re spoilt for choice.

• Preparation time:

  For 2 - 30 minsFor 4 - 40 mins

• Cooking time:

  For 2 - 40 minsFor 4 - 55 mins

Recipe Description:

In Korea, seasonal veg and tofu are typically prepared as banchan— small side dishes each celebrating a single ingredient, placed around the table for sharing. Korean meals often involve just rice, soup and a selection of banchan, their salty and sweet flavours balancing the plainness of the rice. This simple dubu jorim (“braised tofu”) is a year-round staple banchan, often prepared in advance and divided up for use over multiple days. Like many banchan, it relies on the deep red colour and distinctive smokiness of gochugaru, deseeded sun-dried chilli flakes— fewer seeds means more flavour for less spice.

• Preparation time:

  For 2 - 25 minsFor 4 - 35 mins

• Cooking time:

  For 2 - 40 minsFor 4 - 45 mins

Recipe Description:

East Asian Buddhist monasteries have a distinct and well-documented culinary tradition, often based around catering to visiting meat-eaters by cleverly imitating the flavours, textures and even appearances of various meat dishes while using entirely vegetarian ingredients like tofu and seitan. Jackfruit was only introduced from India into China relatively recently, but perhaps it will catch on in vegetarian restaurants and monasteries— its stringy, tender texture and savoury flavour is perfect for these ‘duck’ pancakes, absorbing our rich sauces and spices while harmonising with the clean, light garnishes and sweet, sticky plum sauce

• Preparation time:

  For 2 - 40 minsFor 4 - 55 mins

• Cooking time:

  For 2 - 55 minsFor 4 - 60 mins

Recipe Description:

More than half of the population of Gujarat is vegetarian. Rather than imitating meaty flavours, though, Gujarati cooking tends to lean into the natural sweetness of plant-based ingredients, using unrefined sugars to amplify their red and green vegetable sauces, with salt and spice (and often distinctive fresh herbs like our methi leaves) as a counterbalancing culinary force. Tarka, whole spices tempered in oil, is known in Gujarati as vaghar; that’s only the beginning of the bold flavour layering that characterises this roasted cauliflower showstopper.

• Preparation time:

  For 2 - 25 minsFor 4 - 30 mins

• Cooking time:

  For 2 - 40 minsFor 4 - 45 mins

Recipe Description:

A tortilla with a dollop of filling, folded over and eaten quickly— the taco could not be simpler, but its variations are endlessly diverse. In Ensenada, on the Northwest coast of Mexico, fish tacos are treated with special reverence. While they’re probably older than Mexico itself, the distinct combination of soft tortilla and crunchy fried fish, and the mayonnaise-chilli flavouring, was invented last century at the city’s ‘mercado negro’, or ‘black market’ (actually a seafood market). The fish taco soon spread in popularity up and down the coast, where it’s now a Californian as well as a Mexican specialty.

• Preparation time:

  For 2 - 

• Cooking time:

  For 2 - 

Recipe Description:

Kuwait, Qatar and Bahrain, three small countries along the Persian Gulf, have a cuisine in common— which is to say, they are united by culinary diversity. All three can claim this pilaf (known locally as Machboos) as their national dish, but nobody could define exactly what it is or how it is cooked— except that it requires rice, chicken, and a huge variety of flavourings. The use of fragrant spices and dried limes attests to the influence of the Gulf countries’ trading partners across the sea, especially Iran and India. The result is a tantalising dish with a teasing blend of aromas.

• 
  For 2 - 25 minsFor 4 - 30 mins

• Cooking time:

  For 2 - 40 minsFor 4 - 45 mins

Recipe Description:

Teriyaki is almost as ubiquitous as ketchup, its acidic smack of salty-sweet, caramel-dark flavour making it a versatile seasoning, condiment or dipping sauce. But teriyaki properly refers to two things: the tare, the soy, mirin and sugar thickened and reduced to a shiny glaze, and yaki, the technique of grilling skewered meat— arguably a recent Korean and American import into what is traditionally a seafood-focused, predominantly Buddhist culture. In a sense, teriyaki is Japanese barbecue, making our refreshing pak choi the perfect accompaniment to the star of the show: our teriyaki glazed chicken.

• Preparation time:

  For 2 -25 minsFor 4 -25 mins

• Cooking time:

  For 2 -25 minsFor 4 -25 mins

Recipe Description:

Dim sum (‘yum cha’ in Cantonese) is world famous, but Hong Kong’s most popular food tradition is less well known outside of the city— sui mei, the practice of roasting meat in large rotisserie ovens. Usually done by specialist shops, customers will buy meat to take away and pair it with their own fluffy white rice and vegetables at home. Char siu is overwhelmingly the most popular sui mei offering— beautifully seasoned boneless pork with a sweet, subtly hoisin sauce-reddened outside and tender meaty inside.

• Preparation time:

  For 2 -20 minsFor 4 -25 mins

• Total time:

  For 2 -40 minsFor 4 -45 mins

Recipe Description:

Deeply aromatic and subtly smoky as well as sour, the black lime might just be the king of dried fruits. It owes its sweet, earthy depth of flavour to a long process where it is salt-cured and then left to dry in the sun under carefully controlled conditions. A crucial ingredient in Persian cuisine, they’re used in everything from drinks to powdered spice rubs. There’s no better way to draw out their indescribable flavour than in a hearty khoresh (stew), like this deeply aromatic lamb khoresh with plenty of fresh herbs and citrus to balance out the savoury richness.

• Preparation time:

  For 2 -30 minsFor 4 -35 mins

• Cooking time:

  For 2 -40 minsFor 4 -45 mins

Recipe Description:

Rice noodles, veg & prawns stir-fried in an aromatic sauce.

• Preparation time:

  For 2 -20 minsFor 4 -20 mins

• Cooking time:

  For 2 -20 minsFor 4 -20 mins

Recipe Description:

Pho (pronounced ‘fuh’) emerged from the cultural flux of Vietnam a century ago, when Chinese and Vietnamese street vendors, influenced by French eating habits, began adding beef to their rice noodle broths. Our pho is inspired by the pure, savoury broth found in Hanoi in Northern Vietnam, where they flash-fry the beef with garlic and pepper; this is widely respected as the original pho recipe. Pho is all about clear, deceptively meaty broth— very different to the darker beef stocks of Western cuisine— as well as undertones of spice, tender meat, joyously slurpable rice noodles and a bright sprinkling of herbs and lime.

Fly Singapore Airlines to Hanoi, Da Nang and Ho Chi Minh City via Singapore

Vietnam is a vibrant, diverse, and plentiful country to experience. From beautiful, natural landscapes to unspoilt beaches, remote island retreats to bustling cities there is much to explore in the world’s 15th biggest country. Known for its delicious, fresh and fragrant cuisine, many visit for culinary heaven, sampling the local delicacies and street food throughout the country.

Preparation time:

• For 2 - 20 minsFor 4 - 25 mins

• Cooking time:

  For 2 - 20 minsFor 4 - 25 mins

Recipe Description:

The practice of cooking leftover rice in a very hot wok doesn’t stop at the Chinese border. In many Thai homes, fried rice is the perfect all-day meal, whipped up on demand just as quickly as a decent sandwich. But it’s also an increasingly popular street food, and even finds its way into beautifully presented dishes in upmarket restaurants, sometimes stuffed inside of a pineapple. While less elaborate than that, our fried rice also adds a touch of celebratory, fruity flavour, with the tangy raw mango salad adding both depth and brightness to a satisfyingly straightforward stir-fry of fresh prawns.

Fly Singapore Airlines to Bangkok, Phuket, Krabi, Chiang Mai and Hat Yai via Singapore.

There’s a Thailand for everyone, with the perfect balance of lush jungle, bustling cities, culture and temples and sun-kissed beaches. Whether you want to shop, jungle trek, spa, visit local communities, hill tribes or an elephant sanctuary, all this is served up with Thai food to tantalise the taste buds and your very own Thai smile
Preparation time:

• For 2 - 35 minsFor 4 - 40 mins

• Cooking time:

  For 2 - 45 minsFor 4 - 50 mins

Recipe Description:

Vietnamese cuisine celebrates variety, harmony, and soothing fresh herbs, but that doesn’t mean the resulting food has to be conservative or understated. In Vietnam this type of pancake is called ‘banh xeo’, literally ‘sizzling noise cake’, presumably because of what happens when the coconut milk and rice flour batter hits the pan and starts crisping up. The batter is dyed a distinctive turmeric-yellow shade and develops a beautiful, lacy edge as it fries. We’ve packed each pancake with a rainbow-coloured riot of stir-fried and raw tangy vegetables, delivering on the explosive promise of that sizzling noise!

Fly Singapore Airlines to Hanoi, Da Nang and Ho Chi Minh City via Singapore

Vietnam is a vibrant, diverse, and plentiful country to experience. From beautiful, natural landscapes to unspoilt beaches, remote island retreats to bustling cities there is much to explore in the world’s 15th biggest country. Known for its delicious, fresh and fragrant cuisine, many visit for culinary heaven, sampling the local delicacies and street food throughout the country.

Preparation time:

• For 2 - 40 minsFor 4 - 60 mins

• Cooking time:

  For 2 - 45 minsFor 4 - 65 mins

Recipe Description:

The Lao people of Laos and northern Thailand have often been unfairly eclipsed, their identities and culture rolled into a homogenised concept of Thai-ness. Often mislabelled in restaurants around the world as Thai food, Laotian larb deserves its own distinct place in the hallowed halls of Asian cuisine. This minty salad of minced meat and raw vegetables has a distinctively zesty, cooling freshness, bolstered by the typically Lao fondness for unripe tropical fruit in savoury dishes, such as this piquant green papaya.

Fly Singapore Airlines to Vientiane and Luang Prabang via Singapore

Steeped in rich culture and spectacular landscapes, Laos offers adventure seekers abundant delights. Untouched by mass tourism, see and experience a truly traditional way of life.  

• Preparation time:

  For 2 - 45 minsFor 4 - 55 mins

• Cooking time:

  For 2 - 45 minsFor 4 - 55 mins

Recipe Description:

A ‘dan’ is a bamboo pole that street vendors in the city of Chengdu used to hoist on their shoulders, allowing them to carry a cooking pot for noodles on one end, and their sauce on the other. On setting up their wares in a side street, they’d shout ‘dan-dan’ to attract attention to the simple meal being prepared— a base of spicy sauce laced with tingly Sichuan pepper, a heaping of noodles, then a savoury fried topping (here we’ve opted for meaty mushrooms). Stirred together and eaten quickly while hot, it’s still the preferred meal of Chengdu’s night owls and busy students, a teasing, fiery fast food with an artisanal spirit.

• Preparation time:

  For 2 - 25 minsFor 4 - 30 mins

• Cooking time:

  For 2 - 25 minsFor 4 - 30 mins

Recipe Description:

The origins of this rightfully beloved pan-Asian recipe are unclear. At one end, it draws inspiration from the chilli-abundant, ginger-marinated Sichuan Chinese lazijii, literally ‘spicy chicken’. At the other extreme, it’s reminiscent of the milder, more umami-forward Japanese ebi chilli, a prawn-based fry with a similarly thick, lip-smacking sauce. We say ‘milder’— this delectably devilish fusion dish still packs a distinctive red chilli kick. We’ve paid tribute to both its mysterious cross-cultural origins and Western popularity by incorporating the vibrant accents of lime, water chestnut and mangetout.

• Preparation time:

  For 2 - 30 minsFor 4 - 40 mins

• Cooking time:

  For 2 - 35 minsFor 4 - 45 mins

Recipe Description:

Brassica Oleracea goes by many aliases worldwide: broccoli, kale and cabbage, to name a few. Cauliflower is the slyest chameleon of them all, able to act grainy, floury or meaty, as in this trendy plant ‘steak’. Trendy, yes, but Indian vegetarians have been cooking with similarly ingenious meat substitutes for centuries. This tender centerpiece, lightly marinated and roasted to perfection, is no second-stringer, though, ably supported by the equally world class combo of a spicy chickpea curry and a refreshing salad

• Preparation time:

  For 2 - 20 minsFor 4 - 30 mins

• Cooking time:

  For 2 - 35 minsFor 4 - 35 mins

Recipe Description:

Much of Indian cuisine was forever changed during the imperial reign of the culturally Persian Mughals. But in Hyderabad, the ‘City of Pearls’, a hybrid Indian-Turkish-Middle Eastern culture had already existed for centuries, and its hugely wealthy and partially independent monarchy, the ‘Nizams’, kept the grand traditions alive after the empire’s fall. Inspired by the city’s cultural melting pot, chefs in palatial kitchens developed a unique synthesis of South Indian ingredients, Persian influences and North Indian spice layering, all of which, from tahini to tamarind, is loaded into these hearty yet sophisticated aubergines.

• Preparation time:

  For 2 - 35 minsFor 4 - 35 mins

• Cooking time:

  For 2 - 90 minsFor 4 - 100 mins

Recipe Description:

Going vegan even for a day can be scary. No wonder Instagram-friendly vegan ‘Buddha bowls’ are trending— from above, they look like neatly divided educational charts of the major food groups, a reassuring way of getting all the protein and vitamins you need. Mixed rice bowls are iconic to East Asian cuisine, from Japanese donburi to Korean bibimbap, so we’re honouring that with fresh vegetables, protein-rich Japanese miso tofu and earthy shiitake mushrooms, all sharing a tangy chilli, sesame oil and soy dressing

• Preparation time:

  For 2 - 40 minsFor 4 - 50 mins

• Cooking time:

  For 2 - 45 minsFor 4 - 55 mins

Recipe Description:

You might think of a ‘frozen dumpling’ as something convenient to have around the house when you can’t be bothered to cook, but if you’re a Siberian hunter, frozen dumplings are a way of life. A sack of these ‘pelmeni’ (meaning ‘ear bread’ due to their shape), ready to be boiled by the handful, is an essential piece of kit for long expeditions through the cold taiga. The thin dough wrapper is a tasty way to keep the gently spiced filling safe. Despite their intrepid origins, pelmeni are now enjoyed in home kitchens all over Russia, often with a dollop of sour cream and some chopped fresh herbs.

• Preparation time:

  For 2 -60 minsFor 4 -70 mins

• Cooking time:

  For 2 -60 minsFor 4 -70 mins

Recipe Description:

Georgian meals are always served on a supra (‘tablecloth’), no matter how many people are joining in the feast— if it’s a large enough summer gathering, the supra will be laid on the ground outside. Marinated, skewered and grilled pork, known locally as mtsvadi, is the perfect food for these al fresco dining experiences, often made with meat from the host’s own pigs. No such Georgian grill would be complete without a side of satsebeli (so essential, its name simply means ‘sauce’), a garlicky, tangy dip with fresh, bright flavours, packed with the natural umami of cooked-down red peppers and tomatoes.

• Preparation time:

  For 2 - 35 minsFor 4 - 40 mins

• Cooking time:

  For 2 - 40 minsFor 4 - 45 mins

Recipe Description:

The salted and dried-out soybeans known as ‘black beans’ have been prepared for over two millennia in China, predating the invention of soy sauce by hundreds of years. Used carefully, they offer a hit of seasoning as well as a piquant, wine-like flavour to sauces. There’s no fixed recipe for ‘black bean sauce’ in China, and pre-prepared mixtures simply don’t compare to the versatility and flavour that comes from using whole black beans. Our Cantonese-style sauce is imbued with garlic and ginger aromas that provide a clean, refreshing aura to balance the savoury depth of the black beans and umami-rich salmon.

• Preparation time:

  For 2 - 30 minsFor 4 - 45 mins

• Cooking time:

  For 2 - 45 minsFor 4 - 60 mins

Recipe Description:

Don’t let their English name fool you: these are no fluffy, carb-heavy croquettes laced with a few scraps of fish. The ‘fishcake’ is a Thai national treasure, available in almost every restaurant and street food market in bagfuls, typically served with a refreshing cucumber relish and fruity chilli dip. With copious amounts of finely minced fish and red curry paste, they’re a ‘snack’ food so addictively moreish that you might as well make a full meal of them. Called ‘tod man pla’ in Thai, literally ‘deep fried fish’, we find that shallow frying is just as good for creating a crispy coating that conceals the sticky, spicy goodness within.

Fly Singapore Airlines to Bangkok, Phuket, Krabi, Chiang Mai and Hat Yai via Singapore.

There’s a Thailand for everyone, with the perfect balance of lush jungle, bustling cities, culture and temples and sun-kissed beaches. Whether you want to shop, jungle trek, spa, visit local communities, hill tribes or an elephant sanctuary, all this is served up with Thai food to tantalise the taste buds and your very own Thai smile

• Preparation time:

  For 2 - 35 minsFor 4 - 40 mins

• Cooking time:

  For 2 - 40 minsFor 4 - 45 mins

Recipe Description:

Cornwall has the pasty, Latin America has the empanada, and India has the samosa. But there’s nothing quite like the karipap, or ‘curry puff’, a flaky handheld pastry snack filled with fragrant potato and other curry-laced fillings. It’s hard to find a Malaysian market without a curry puff hawker, while Singapore is dotted all over with major chain stores on a mission to dominate the trade. In these cosmopolitan countries, there’s as many family recipes for curry puffs as there are families. While slightly milder ones are enjoyed at breakfast or tea, we’ve opted for more of a full-on, dinnertime puff, packed with Southeast Asian flavours.

Fly Singapore Airlines to 7 destinations in Malaysia including Kuala Lumpur, Penang, Langkawi and Kota Kinabalu via Singapore

Whatever your definition of a perfect holiday, Malaysia has all the desirable elements – pristine beaches, world-class accommodation, a rich tapestry of culture, a fascinating collection of flora and fauna - alongside a wondrous array of mouth-watering cuisine. But don’t just take our word for it, go and discover the many wonders of Malaysia.

• Preparation time:

  For 2 - 40 minsFor 4 - 60 mins

• Cooking time:

  For 2 - 60 minsFor 4 - 80 mins

Recipe Description:

Jerk is one of the enduring legacies of the fusion of African and Taino cultures in Jamaica. We can thank The Maroons for the creation of Jerk Chicken. They brought African meat cooking techniques to Jamaica and combined native Jamaican ingredients used by the Taino people to form Jerk Chicken. Today, jerk refers to both the way in which meat is prepared (slow-cooked over a closed fire or grilled over burning coals) and the seasoning used on the meat; both things adding to the evocative smokey flavour of the dish. Our jerk chicken gets its fiery kick from allspice, ginger, garlic, thyme and scotch bonnet peppers. We’ve served it with our crispy plantain and creamy slaw. 

• Preparation time:

  For 2 - minsFor 4 - mins

• Cooking time:

  For 2 - minsFor 4 - mins

Recipe Description:

Admittedly ‘shawarma’ usually conjures images of thin slices of meat shaved from a cone-shaped vertical rotisserie— but we’ve found that horizontal grilling works just as well, whether on a barbecue or in the oven, and many chefs all over the Middle East prefer this approach. Shawarma probably originated in Turkey, where the word "çevirme” refers to the turning of the grill, but we love the fragrant spice marinade and garlicky sauce of the Levantine version.

• Preparation time:

  For 2 - 

• Cooking time:

  For 2 - 

Recipe Description:

The best chimichurri is chock full of chunky, herby goodness. Among the many variations, it’s usually made of parsley, garlic, dried oregano, hot red pepper flakes, in a base of olive oil and vinegar. Numerous linguists believe the title chimichurri to be derived from Basque settlers who arrived in Argentina in the 19th century, and that the name of the sauce comes from the term tximitxurri, loosely translated as “a mixture of several things in no particular order.” Today, many households always have a bowl of chimichurri to accompany whatever meat is being served that day. In true latin America style, we paired our succulent steak and aromatic chimichurri with a creamy Puerto Rican mofongo: garlicky mashed plantain.  

• Preparation time:

  For 2 - minsFor 4 - mins

• Cooking time:

  For 2 - minsFor 4 - mins

Recipe Description:

Yoshoku (‘western-style’) restaurants had been around for over half a century before (legend has it) baseball star Shigeru Chiba walked into one in 1948 and asked for his two favourite dishes on one plate— kare, a silky-sweet gravy spiced with imported British curry powder, and katsu, a crispy panko-coated cutlet. Yoshoku food soon thrived amidst Japan’s post-war economic boom, with katsukare its deserving figurehead. Aubergine provides an earthy butteriness to our vegan katsu, coated in panko breadcrumbs that retain their light, crisp texture even when slathered in our full-bodied curry sauce

• Preparation time:

  For 2 - 30 minsFor 4 - 45 mins

• Cooking time:

  For 2 - 45 minsFor 4 - 50 mins

Recipe Description:

Since winning Masterchef, Saliha Ahmed has dived even deeper into the fascinating history of her favourite cuisine. In her debut cookbook, Khazana (‘treasure trove’) Saliha has created a striking, fresh fusion of modern home cooking and the grand traditions of India’s bygone Mughal empire. This recipe is inspired by the Central Asian heritage of the first Mughal emperor, Babur, imagining the kinds of Indian flavour that might have found their way into the lamb ‘manty’ (dumplings) enjoyed at his royal banquets. The result is a meltingly tender, meaty dumpling that brings a surprising depth of warming, earthy spice.

• Preparation time:

  For 2 - 45 minsFor 4 - 60 mins

• Cooking time:

  For 2 - 45 minsFor 4 - 60 mins

Recipe Description:

Slurpable and bouncy, udon are a joy to wrestle with as they wriggle around your chopsticks, whether seasoned by a soup broth, salad dressing or stir fried sauce. Although commonly associated with Japan, the earliest iteration of udon noodles originated in China and was introduced to Japan during the Tang dynasty. Today, udon is a beloved comfort food sold in almost every restaurant. For this recipe we wanted to create a Korean fusion featuring shiitake mushrooms and the power trio of kimchi, gochujang and gochujaru flakes, which produces an umami ballad so beautiful you’ll want to make it over and over again!  

• Preparation time:

  For 2 - minsFor 4 - mins

• Cooking time:

  For 2 - minsFor 4 - mins

Recipe Description:

There are many variations on Chinese ‘hong shao’, or the ‘red (hot) cooking’ technique, but most involve frying or grilling an ingredient, braising it in soy sauce, rice wine and aromatics, then reducing and thickening the sauce to a deep, dark red glaze. It’s a technique possibly as ancient as soy sauce itself, and still often cooked the old way, in small clay pots that help to seal in the evolving flavours of the simmering sauce. Tofu’s neutral, absorbent tenderness is perfect for ‘hong shao’, while mushroom sauce, often called ‘vegan oyster sauce’, adds an extra layer of indulgent umami joy to our Cantonese home-style recipe. 

• Preparation time:

  For 2 - 25 minsFor 4 - 30 mins

• Cooking time:

  For 2 - 25 minsFor 4 - 30 mins

Recipe Description:

Of all the Iranian ways to cook rice, ‘polo’ makes the grandest statement, a showstopping centerpiece that testifies to the generous and ambitious cooking displayed on the Persian sofreh (tablecloth). ‘Adas’ (lentil) polo is the dish’s oldest form, probably developed soon after the arrival of rice into Iran from South Asia. It consists simply of rice and lentils mixed together, but polo is never simple; a good polo is infused with herbs and spices and layered with a spectrum of colourful ingredients, such as these juicy, savoury Mediterranean roast vegetables in a pomegranate glaze, garnished with parsley yoghurt and toasted almonds.

• Preparation time:

  For 2 - 35 minsFor 4 - 40 mins

• Cooking time:

  For 2 - 40 minsFor 4 - 45 mins