This is inspired by something served at the Keith Floyd dinner when he was at the Four Seasons Singapore. But I think we’re one up on him because we know where to get the best roast duck in Singapore whereas, the poor guy probably broke his back to make his from scratch. Or order the hotel chefs to do it.
 

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Corny Parmesan Biscotti

Double Pepper Tong Zi Mian

French Onion Soup

Korean steamboat dip

Lee Hong’s Shoulder of Lamb Cooked Seven Hours

Mom’s Christmas Fruitcake

Morton’s Ribeye

Pavlova with berries & crème anglais

Pistachio and Cranberry Biscotti

Roast Ribs with Soya Beans and Sesame Seeds

Seafood Risotto

Suppakorn’s Thai-style pasta

Thai-style Duck Salad

Tiramisu

Travis’ 8-ingredient Cod-fish

Yik Wee’s Rosemary Lamb Steaks with Roasted Potatoes

Triple-layer Chocolate Cheesecake

Asian desserts

Sweet Egg Meen Seen

INGREDIENTS

Chinese roast duck [quack quack]
lettuce, thinly shredded
tomatoes

2 red shallots, sliced
Thai basil
Vietnamese mint (if unavailable, it may be substituted with coriander, also known as cilantro, although it will give a different flavour)
2 – 3 chili padi, chopped
2 – 3 kaffir lime leaves, finely shredded
2 stalks lemongrass, sliced

5 tbsp fish sauce
5 tbsp freshly squeezed lime juice
3 tbsp water or stock
sugar to taste
 
     
1.

Combine fish sauce, lime juice, water or stock and sugar.
   
2. Add shallots, basil, mint, chili padi and lemongrass to the dressing and let the infusion sit for 15 minutes or overnight.
   
3. Make a nice comfy bed with the shredded lettuce and let the duck lie in it.
   
4.

Drizzle fish sauce mixture over it.
   
5. Garnish with extra mint, basil and some chopped chili padi.
   
6. Do not — I repeat — DO NOT top off the dish with a tomato sombero.
   
   
     
Questions? Comments? Email me.