Whole chicken wings are deboned, stuffed with a juicy pork and spring roll-style filling, gently steamed, then double-dredged and deep-fried in a heavily seasoned KFC-inspired coating. The result is a plump stuffed wing with a deeply cragged, crisp crust and savoury filling.
Individual peanut and vanilla tarts with peanut frangipane, whipped vanilla ganache montée and a frozen peanut praliné centre that softens back into a flowing centre before serving. Finished with crunchy caramelised peanuts.
Classic tiramisu made completely from scratch with homemade savoiardi biscuits, coffee soak and a light mascarpone cream. Best made the day before serving so the biscuits soften and the layers fully set overnight.
Cà Chua Nhồi Thịt, is a Vietnamese classic. Halved tomatoes filled with seasoned pork, wood ear mushrooms, and glass noodles, seared and then braised in a light tomato sauce.
Pandan scones came out of wanting to do something with kaya that wasn’t toast. Kaya and pandan are a match made in heaven. I’d been making scones for a little while now, that I thought – why not? Why can’t the classic scone be remixed. I’m sure there’ll be plenty of objections to this.
Handmade tapioca noodles replace wheat pasta in this carbonara, with Chinese pork sausage standing in for guanciale – its rendered fat and caramelised edges doing the same structural work. The technique is faithful; the ingredients are not.
A Vietnamese sweet soup of whole cooked bananas, two types of tapioca, and a coconut-pandan broth, finished with crushed roasted peanuts.
Hand-piped bánh canh noodles tossed in a glossy annatto and crab sauce built on prawn shell stock. A Vietnamese noodle bowl worth the effort.
A Vietnamese braised pork belly and egg dish built around Vietnamese caramel sauce – a deeply coloured, bitter caramel that defines the sauce.
A set coconut cream dessert served with reduced lychee syrup, toasted coconut, and crisp caramel shards.
Pork shoulder mince and betel leaves grilled until blistered — a Vietnamese dish built on aromatics and technique.
A hazelnut dacquoise layered with coffee French buttercream. A French meringue-based cake that’s ideal when you have leftover egg whites and don’t want to make another pavlova.