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Food Ingredients in Bowls

Our Secret Recipe


Vanilla French Toast


Baguette (4 Slices)

Vanilla (1 Pod)

Milk (120ml)

Heavy Cream (50ml)

Cinnamon Powder (Pinch)

2 Eggs

Sugar (20g)


  1. Slice the baguette approximately into 3cm long.

  2. Scrape out the Vanilla seeds from the pod, put it into a mixing bowl together with eggs, cinnamon and sugar. Mix it well. Lastly pour in milk and heavy cream, mix it well again.

  3. Soak the baguette into the mixture each side for 3 minutes.

  4. Heat up a pan with butter. Before frying the baguette, sprinkle some sugar on top of the surface in order to make it caramelised.

  5. Fry each side until crispy and golden brown. Finally it's ready to plate!

Optional : Pair it with honey or fruits that you like.

Making Crab Cake


Salt & Black Pepper

Large Egg (1 Whole)

Scallions - Finley Chop (4 Sticks)

Lump Crab Meat (450g)

Picked over to remove Cartilage or Shell

Fresh Herbs - Chopped (1 Tbsp)

Plain Bread Crumbs (4 Tbsp)


  1. Gently mix the crabmeat, scallions, herbs, breadcrumbs and mayonnaise in a medium bowl, being careful not to break up the lumps of crab too much. Season with salt and pepper to taste.

  2. Carefully fold in the egg with a rubber spatula until the mixture clings together.

  3. Divide the mixture into cakes based on the size you desire, making sure that each cake is about the same thickness.

  4. Place the formed cakes on a baking sheet or platter and cover with plastic wrap. Refrigerate the crab cakes for at least 30 minutes or up to 24 hours.

  5. Heat the oil in a large skillet over medium-high heat until hot but not smoking. Gently lay the crab cakes in the skillet; pan-fry them until the outsides are crisp and browned, about 4 minutes per side.

  6. Drain the cooked cakes on paper towels and serve immediately.

Making Vanilla Aioli Sauce


Half of Vanilla Pod (Scrape the Seeds Out)

1 Egg Yolk

Salt & Pepper to taste

Vegetable Oil (250ml)

Lemon (Half)


  1. Get a medium size mixing bowl, gradually whisk egg yolk , vanilla seeds and vegetable oil into thick substance. After it thickened, season it with a bit of salt, pepper and lemon, give it a good mix.

  2. Let it rest in the fridge for at least an hour or more.

  3. Serve it a side with the crab cakes.


Pan Fry Crab Cakes with

Vanilla Aioli Sauce



All Purpose Flour (250g)

Unsalted Butter (100g)

Orange (1 Whole)

Vanilla Powder (Quarter Teaspoon)

Dark Chocolate (50g)

Sugar (50g)


  1. Grate some orange zest into a mixing bowl together with flour, butter, sugar and vanilla powder.

  2. Mix it well until it form like a crumble.

  3. Pour the mixture into baking tray with a baking sheet and just roughly knead it around the corners.

  4. Pre-heat the oven to 180*C for 10 mins and pop it in for 20 mins.

  5. Boil up some water and put a bowl on top of it and melt the dark chocolate.

  6. Lastly, cut the shortbread into bite size and drizzle it with dark chocolate.

Orange Vanilla Shortbread with Chocolate Ganache


Smoke Salmon (100g)

Vanilla - Tahitensis (Half Pod)

Chives (2 Stalks)

Dill (for Garnish)

Ricotta Cheese (3 Tablespoon)

Baguette (6 Slices)

Honey (1 Teaspoon)

Dash of Salt


  1. Cut baguette into 1.5cm thick. Spread butter on the baguette and let it bake for 5 minutes.

  2. Finely chop the chives. Scrape the vanilla seeds out from the bean and put it in a bowl. Mix in ricotta cheese, honey and salt. Let the mixture rest in the fridge for 30 minutes.

  3. Lastly, put everything on top of the baguette and garnish it with dill and it's ready to dig in.


Smoke Salmon Bruschetta with Vanilla Ricotta Cheese


Vanilla Butternut Squash Soup


Vanilla - Planifolia (Half Pod)

Butternut Squash (400g)

Diced Yellow Onion (Half)

Garlic (1 Clove)

Salt & Pepper (To Taste)

Chicken Bone


  1. Fill up a pot with water to boil chicken bone for half and hour.

  2. Cut butternut squash into chunky cube size, slit the vanilla into half and get another pot to sauté onion, garlic, vanilla and butternut squash until fragrance is out.

  3. Pour in chicken stock into the pot and boil it until the all the ingredients are soft.

  4. Separate stock and butternut squash and purée it by using a blender. After its puréed, pour in the mixture to the pot and bring it to boil.

  5. Lastly, season it with salt & pepper and it’s ready to serve.


Prawn (6 Pcs)

Scallops (6 Pcs)

Mussels (One Hand Full)

 1 Yellow Onion

Garlic (1 Clove)

White Wine (150ml)

Cooking Cream (150ml)

Pink Peppercorns (One Palm Full)

Salt & Pepper (To Taste)


  1. Finely chop onion and garlic and sauté to release the fragrance.

  2. Add in prawn scallops and mussels stir fried it until medium cooked.

  3. Pour in white wine together with cooking cream and put the lid on. Let it simmer for 3 minutes and seasoned with salt & pepper.

  4. Lastly, garnish it with pink peppercorns.


Braise Seafood with White Wine



Vanilla (1 Pod)

Cooking Cream (150ml)

Shrimp (2 Portions)

Spring Onion (2 Stalks)

Salt (to Taste)


  1. Lightly sauté the shrimp for 30 seconds.

  2. Then turn it to low heat and pour in cooking cream and spring onion. Scrape out the seeds from the vanilla and add in to the pan as well together with the pod.

  3. Let it simmer for 5 minutes with low heat. Last but not least, season it with salt and it's ready!

Optional : It goes well with pasta or rice.

Vanilla Sauce Sauté with Shrimp


Vanilla Pod - Tahitensis (1 Pod)


Salt (for Marinate)

Honey (1 Tablespoon)

Butter (15g)


  1. Marinate chicken with salt and vanilla seeds for at least 2 hours or a day. *Reserve the vanilla pod for making sauce.

  2. Heat up a pan into medium heat, fry those chicken until golden brown and pop it to a pre-heat oven for 20 minutes. (220*C)

  3. Use the same pan turn it to low heat, melt butter together with vanilla pod, while melting the butter is important to avoid direct heat from the stove. Pour in honey and mix well together.

  4. Drizzle the vanilla honey glaze on top of the chicken and it’s ready to dig in!


Vanilla Honey Glaze Chicken



Boneless Skinless Chicken Breast

Fresh Mushroom (50g)

Cooking Cream (100ml)

Yellow Onion (1 Piece)

Garlic (1 Clove)

Chives (for Garnishing)

Vanilla Powder (Half teaspoon)

Salt & Pepper

One Handful of Pasta


  1. Season chicken breast with salt & pepper, let it marinate for about half and hour. Boil up some water and in the pasta.

  2. Pan fried chicken breast until golden brown, leave it aside. Use the remaining oil from the pan to sauté onion and garlic until its brown and add in mushrooms. Turn it to low heat and cook the mushrooms until all of the moistures are out.

  3. Pour in cooking cream and sprinkle some vanilla powder in it. Season it with salt & pepper. Slice up chicken breast and simmer it together with the sauce. *Note: keep it low heat all the time in order to cook up the flavours nice and slowly.

  4. After the sauce is reduce to half and its ready to plate.

Mushroom Chicken with

Creamy Vanilla Sauce


Chicken Breast (1 Piece)

Greek Yoghurt (50g)

Salt & Pepper (to Taste)

Cornflakes (50g)

Vanilla Powder (Half Teaspoon)


  1. Cut chicken breast into bite size, marinate it with yoghurt, vanilla powder and seasoned with salt & pepper. Let it marinate for at least 2 hours or a day.

  2. Roughly crush those cornflakes and bind it together with chicken. Place chicken on the baking tray and it's ready to bake.

  3. Pre-heat the oven for 15 minutes (180*c), and bake it for 20 minutes.

  4. While its hot season it with some vanilla salt for some extra flavour.


Crunchy Cornflake Chicken with VanillaMarination

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