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Category: Simple dish

Linguine with sautéed chicken thighs and tarragon

This is a simple yet divine dish adapted from Thomas Keller’s recipe. The spice rub of curry powder and paprika blends elegantly with the tarragon sauce, which tastes so good that I’ve increased the amount of liquid ingredients to make more sauce for cooking pasta. Try making this and you will be amazed by the depth of flavour of this simple dish. Ingredients: 2 boneless chicken thighs 1 teaspoon curry powder 1 teaspoon paprika powder 2 tablespoons tarragon   1 tablespoon shallot 1/4 cup dry white wine 1cup chicken stock 1 tablespoon butter 200 g linguine (spaghetti and ribbon also Read more…


Pierre Hermé x Christine Ferber: Confiture Ispahan

  In my first visit to Paris many years ago, I fell in love with the flavour of Ispahan created by Pierre Hermé, the pastry chef that Vogue called “the Picasso of Pastry”. There have been many copycats both locally and abroad since the birth of Pierre Hermé’s Ispahan, but nothing comes close to the original version. While there is a Pierre Hermé macaroon shop in Hong Kong, it is a pity they don’t sell the real Ispahan there. However, you could still try their Ispahan-flavoured macarons , or Confiture Ispahan, a beautifully executed jam of raspberry, lychee and rose. The Confiture Read more…