Egg in shell with caviar
Serves 1
Prep time 10 minutes
Cook time 5 minutes
• 1 big egg
• 5g caviar
• 5g butter
• 1 shallot
• chives
• pepper
• potato crisps
1. Crack the egg and separate the egg yolk from the egg white. Keep the half broken shell and place the egg yolk in the shell.
2. Heat up a non-stick pan to medium heat, put in a small piece of butter to grease the pan, then add in egg white. Once the egg white is cooked, transfer it onto a baking tray.
3. Place the egg shell with the egg yolk on top of the egg white. Cook the egg in the oven for 3 minutes at 150°C.
4. Garnish with caviar, slice of shallots, chives and pepper before serving.
Grilled clams bay leaf
Serves 1
Prep time 10 minutes
Cook time 10 minutes
• 1 clam
• 1 bay leaf
• 1 tbs olive oil
• lemon
• pepper
1. Steam the clam in a pot or pan with a lid for about 2 minutes until it pops open.
2. Remove the top half shell. Place the clam on a preheated grill and grill for 1 minute.
3. Slice the centre fold of the bay leaf (do not cut all the way to the edge) and slip half of the clam meat through the opening in the middle of the bay leaf.
4. Drizzle olive oil on the clam and place it in the oven for 3 minutes at 180°C.
5. Serve the clam piping hot with a slice of fresh lemon.
Celeriac mousseline, white truffle, bacon
This story is from the December - January 2021 edition of Epicure Magazine.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 8,500+ magazines and newspapers.
Already a subscriber ? Sign In
This story is from the December - January 2021 edition of Epicure Magazine.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 8,500+ magazines and newspapers.
Already a subscriber? Sign In
Raising The Bar (And Beyond)
Precision Japanese techniques and revolutionary cocktail techniques by well established mixologists are employed to create the finest drinks for their guests.
Secrets of the Orchards
Le Chocolat Maxime Frédéric at Louis Vuitton features the finest ingredients sourced from Normandy and other parts of France.
Passion For Hanwoo
Is Korean hanwoo overtaking Japanese wagyu as the best beef in the world? Find out why meat aficionados can't get enough of Korea's star ingredient, and what makes it so good.
Preserving Quality in A Bottle
Master blender Patrick Leger shares about benefits of technology alongside sustainability efforts in the vineyards and distillery today.
Tokyo's Dining Revival
From Michelin-starred establishments to casual chic dining, Tokyo never ceases to amaze with its host of food offerings.
West-bound
An ultra-luxe stay topped with sublime gourmet creations and Western Australian wines await at The Ritz-Carlton, Perth.
Contemplative Experience
Takahashi aims to be an oasis of tranquillity that presents an exceptional fine dining omakase experience in Singapore. Located at 4 Mohamed Sultan Road, this is the first international outpost of Chef Jun Takahashi of Sushi Takahashi in Ginza Tokyo. The restaurant here is helmed by head chef Rinto Sasagawa, Takahashi's dedicated protégé of eight years.
Languorous Sundays at Loloan
Captivating ocean views and sublime culinary offerings make brunches at Loloan Beach Bar and Grill a must on the weekends.
A Taste of History
Discover the unique flavours of Cambodian cuisine as Raffles Grand Hotel d'Angkor launches multi-course Khmer tasting menus at 1932, its fine dining establishment
Future Proofing
Penfolds senior winemaker, Steph Dutton, shares her views on technology sustainability, future proofing in winemaking, and transferring knowledge to the next generation of winemakers..