Frosty, creamy, tart and sweet, Mango Margaritas are the perfect drink to pair with your favorite Mexican dishes or to simply enjoy on its own.

This recipe serves 1.

Ingredients: 

Method:

1. Defrost mango puree and lime puree.
2. Mix all ingredients in a shaker, add ice and shake.
3. Strain into a serving glass.

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Strawberry daiquiris are the perfect summer cocktail. They have a gorgeous, vibrant color, and they’re a little sweet, a little tangy, and refreshing. 

This recipe serves 1.

Ingredients: 

Method:

1. Defrost strawberry puree and lime puree.
2. Mix all ingredients in a shaker, add ice and shake.
3. Strain into a serving glass.

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Create the perfect Lychee Martini with this step-by-step guide.

This recipe serves 1.

Ingredients: 

Method:

1. Defrost lychee puree and lemon puree.
2. Mix all ingredients in a shaker, add ice and shake.
3. Strain into a serving glass.

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Teriyaki Chicken is one of the most popular and most lovable chicken recipe in Japanese cuisine. You can make this dish just by using a few ingredients in your pantry and then enjoy those mouthwatering chicken with the amazing teriyaki sauce.

Our recipe by Fairmont Singapore and Swissôtel The Stamford promises a hassle-free cooking experience with this beautiful meat at the comfort of home.

This recipe serves 2.

Ingredients: 

400g Chicken leg (boneless)
20g chop Banana shallots
500g Asparagus
200g Cauliflower
75g Soy Sauce
50g Mirin
50g Japanese Cooking Sake
20g Sugar
10g Grated Garlic
10g Grated Ginger

Method:

1. Poke the Chicken with a fork multiple times for the margination to soak in.
2. Marinate chicken overnight.
3. Set oven 200 degrees.
4. Roast the chicken in the oven for around 15minutes.
5. Peel/ clean and cut the Asparagus and Cauliflower into one bite size.
6. Blanch Asparagus and Cauliflower shock chill in ice bath
7. Heat a frying pan to medium heat and sauté the Asparagus and Cauliflower
8. Season to taste with salt, pepper, hint butter and add in chopped shallots last minute.

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From blanching and boiling to sauteeing and steaming, there are many ways to cook asparagus on the stove.

As summer comes to an end, freshly harvested asparagus are at the peak in flavour and texture. Enjoy this recipe specially prepared by our award-winning culinary team at Fairmont Singapore and Swissôtel The Stamford.

This recipe serves 2.

Ingredients: 
500g USA Asparagus
100g Vine Cherry Tomatoes
50g Red Radish
80g Sour Dough Bread
1000ml Water
Salt (to taste)

Method:
1. Boil a pot of water and prepare ice water on the side.
2. Pre heat oven to 140 degrees, drizzle thinly, long sliced Sour Dough bread chips with olive oil and seas salt and dry for 15-20min in the oven.
3. Peel and trim asparagus. Blanch in boiling water for about a minute and flash in ice bath. Remove, drain off excess water and set aside.
4. Toss asparagus, half cut cherry tomatoes, thinly sliced red radish with 50ml olive oil, 40ml black balsamic, Sea Salt Flakes, freshly crushed Black Pepper in a bowl.
5. Place salad mix on a plate, add buffalo mozzarella on top, drizzle with olive oil.
6. Garnish with fried bread chips

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Lamb shoulder chops are one of the most inexpensive cuts of lamb, and slow-cooking them is the best way to get that nice lamb flavor. 

Our recipe by Fairmont Singapore and Swissôtel The Stamford promises a hassle-free cooking experience with this beautiful meat at the comfort of home.

This recipe serves 2.

Ingredients: 
6 pcs Lamb Chops
200gm Eggplant
100gm Veal Sauce or Green Peppercorn Sauce
3 piece Baby Romaine Lettuce
Salt (to taste)
Black Pepper (to taste)

Method:

1. Remove lamb chops from the bag and lightly wipe off, then season.
2. Preheat pan on medium high heat.
3. Sear lamb chops till golden brown for about 1 minute on each side. Transfer to a plate and rest the lamb chops for 4 minutes.
4. Pan-fry eggplant and baby romaine lettuce on full heat and finish the eggplant in oven at 160 ̊C for 5-6 minutes.
5. Reheat in small sauce your preferred sauce.
6. Arrange lamb chops on plate with eggplant and baby romaine lettuce on top, drizzle your preferred sauce around and slightly on top of the lamb chops.

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A one-pot meal is the perfect recipe for culinary beginners and busy working adults. Created by Chef Mauro of Prego, our Beef Meatball with Gnocchi is fuss-free, rich in Italian flavours and great for sharing.

This recipe serves 2.

Ingredients: 
150gm Diamantina Beef Mince
300gm Homemade Gnocchi
200gm Tomatoes
80g Banana Shallots
1 litre Water
100gm Fava Beans
100gm Green Peas
1 tbsp Olive Oil
1 sprig Basil
3 sprigs Thyme
100gm Parmesan Cheese
Salt (to taste)

Method:
1. Add salt and pepper to your taste to the beef mince, mix well, form 30-40gm meat balls and pan-fry on medium high heat till golden brown, set aside.
2. Sautee onions with olive oil, add 3min later diced tomatoes, add 400ml water, simmer down till thick consistence. Add thyme and pan-fried meatballs and set aside.
3. Boil water with salt to boil the gnocchi’s. Blanch gnocchi and remove once they coat to surface. Drain in a colander. Toss with olive oil to prevent sticking.
4. Heat up pan on medium high heat. Pan-fry gnocchi till golden brown and crispy. Season with salt and pepper. Add in fava beans, green peas and sauté́. Toss in your tomato sauce and meat balls.
5. Transfer to a plate, garnish with basil and grated parmesan cheese before serving.

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