Char siu bao
Char siu bao is probably the most common dish in every dim sum meal. Often steamed or [...]
Rosti
Rosti is a national Swiss dish, especially with the German Swiss. People eat it for breakfast but [...]
Duck cracklings
Duck cracklings are my favorite lunch food, albeit that I only get them when rendering fat from [...]
Char Siu Pork
Char Siu Pork is a Cantonese preparation of pork. The key is to marinate the fatty pork [...]
Singapore noodles
Singapore noodles are a Cantonese dish and have nothing to do with Singapore. The story goes that [...]
Salt cured egg yolks
Salt cured egg yolks are a traditional umami taste enhancer in many South Chinese dishes. It is [...]
Chef Wilfried:
Winter & Festive recipes
Celeriac with mushroom and leek
Celeriac is a fantastic vegetable. You can eat it raw (in salads), bake it, steam, boil or fry it. And while displaying a wonderful flavor, it also contains lots of vitamins. Celeriac is a great source of Vitamin K, C and B6. It is also [...]
Cured mackerel in mustard sauce
Cured mackerel in mustard sauce hails back to a great Swedish tradition where people eat marinated herring in mustard sauce at festive occasions. As the fat content of mackerels caught in the fall is similar to that of herring and can reach values exceeding [...]
Duck glace with figs
Duck glace with figs, is a fantastic condiment to any duck meat dish. The sweet figs contrast with the savory concentrated duck broth. If you serve traditional potato mash at the side, it will be terrific. You can easily make this ahead of time [...]
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