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 {{IssueName}} edition of {{MagazineName}}.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
Already a subscriber ? Sign In
This story is from the {{IssueName}} edition of {{MagazineName}}.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
Already a subscriber? Sign In
Plant-Powered Paradise
Exploring Seoul's Burgeoning Vegetarian Food Scene
Brewing tradition, bottling innovation
Chunpoong Brewery is safeguarding a cherished Korean beverage, makgeolli, while embracing innovation for a new era.
Home is where the heart is
The best memories are often made at home, something which Hideaway, Nae:um Group's latest venue featuring a cosy design inspired by nature, is venture, aims to recreate.
The Life Aquatic
On board Oceania Cruises' Riviera, a luxurious two-week voyage along the Southeast Asian coastline delivers on its promise as a food lover's paradise at sea, offering an array of specialty restaurants, thoughtfully re-inspired menus, and a state-of-the-art cooking school.
Bright lights, big city
Going to Bangkok for an extended weekend? We've narrowed down a few places for you to swing by.
Sun, sea and banh mi
NOX Beach Club in Central Vietnam is a balmy haven for daytime escapes and after-dark events. Plus you will never go hungry here thanks to the collection of six restaurants and bars.
Laneway stars
Melbourne shines bright with its bevy of dining gems and new luxe hotels. It's time to revisit this well-loved destination.
Spiced and praised
These spice-centric East Indies Gins from Spice Island Distilling Co. have been acclaimed for their authentic excellence.
Girl power
Seoul's female bartenders liven up the city's drinking scene with their artistry and expertise.
Eye on Asia
After 25 years in Hong Kong and 12 in Singapore, British wine merchants Berry Bros.& Rudd is a seasoned player on the Asian wine landscape. Charlie Rudd, a fourthgeneration family member, now leads the charge in Asia.