English
- English
- 中文

- Forgot your password?
  
  Logging in
  
  Please wait...
- Create account
- OR FILL UP FORM BELOW
  
  Facebook Login Facebook Login
- Contact Us

JavaScript disabled

You need to enable JavaScript in order to use this website.
Show me how to enable JavaScript

Sitemap

Food Services Solutions

Chef inspiration
- Fighting COVID-19 together
  - Food Safety & Hygiene
  - Food Delivery 101
  - Nutrition and Immunity Support
    - Promoting your plant-based menu
  - Attract More Customers with a Tastier Food Delivery Menu
  - Increase Food Delivery Sales with These Nutritious Soups and Drinks
  - Healthy Dishes That Diners Would Love to See on Your Menu
  - Optimising Back of house (BOH) Manpower and Operations TungLok
  - e-Masterclasses
  - Success - Download Smart F&B Survival Guide
- Food Delivery
  - Introduction to Food Delivery
  - Improving Your Food Delivery Business
  - Related Recipes
  - Related Products
- Food Safety Guidelines
  - From Truck to Table
  - How to Handle Food Safety Complaints in Your Restaurant | UFS SG
  - Microorganisms-be-gone
  - Reassure Diners with These Food Safety Practices
  - 8 Restaurant Food Storage Guidelines
  - 7 Tips on How to Prevent Cross-Contamination in Food
  - Top Restaurant & Chef Hygiene Tips 2020
  - FREE Food Allergen Checklist for Staff
  - The Most Common Foods That Cause Allergies
  - Restaurant Safety: Known Hazard Spots
  - 7 Common Food Safety Challenges & Solutions
  - PROTECT Your Business from Coronavirus
  - Handwashing – First line of defense against COVID-19
  - FREE Back of House & Front of House Restaurant Cleaning Checklist
- Stock & Soup Secrets
  - Singapore’s Most Popular Soups
  - The History and Classification of Soups
  - Health Benefits of Chinese Soups | UFS SG
  - 5 Ingredients to Add to Your Stocks
  - Iconic Soup Dishes from Asia
  - Popular Soups, Stews and Broths from Around the World
  - The Best Soups for Rainy Days
  - Singapore’s Most Popular Hotpot Soup Bases
  - The History and Origin of Chinese Hotpot | UFS SG
  - Delightful Dips for a Delicious Hotpot
  - 5 Essentials for Reinvigorating Hotpot Soup Stocks
  - The Best “Add-Ons” for Hotpot Meals
  - Innovative Soups for Modern Hotpots
- Vegetable-centric
  - How to Make Any Dish Healthier: Add Vegetables!
  - Rise of the Vegans: Why Your Menu Needs Vegan Dishes
  - The Best Ways to Cook Vegetables
- All About Tea
  - The Rich History and Taste Behind Sir Thomas Lipton Teas
  - New Lipton Iced Tea Mix: Healthier, more profitable!
  - Afternoon Tea Menu Ideas from the Pros
  - Creative Hot Beverages For The Holiday Season
  - What Do Diners Look For In Tea?
  - Different Types of Tea
  - Tea Pairing: Which Flavours Go Best With Different Types Of Tea
  - 5 Iced Beverages That Could Be Made With Tea
  - 5 Fruit-Tea Pairings to Shake Up Your Beverage Menu
  - Q&A with Dave Lim: Tea Trends to Look For in 2019
  - 5 Ways to Draw In Generation Z and Millennials with a Sustainable Beverage Menu
- Healthy Eating
  - Healthier Eating
  - Healthy Sugar Alternatives in Food and Drinks
  - 4 Types of Healthy Bowls to Add to Your Menu | UFS SG
  - Vegetarian Dishes’ Newfound Popularity
  - Children and Healthy Eating
  - 4 Superfoods to Have in Your Restaurant Menu | UFS SG
  - Top Healthy Food Trends that Chefs Need to Know
  - Favourite Healthy Recipes of Food Experts in Southeast Asia
  - Creating a Profitable Health Food Brand with Affordable, Hearty Dishes
  - Making a Wholesome Farm-to-Table Concept Work
  - 5 Rising Health Food Restaurants in Southeast Asia
  - Beetroot Black Fungus Salad Recipe
  - Salad Buffet and Bar Setup Ideas for Restaurants
  - How to Make Your Restaurant Dishes Healthy
- Restaurant Management
  - The Best Dining “Add-Ons” You Can Upsell to Diners
  - Essential Kitchen Equipment for Restaurants | UFS SG
  - How To Increase Your Restaurant's Profit Margin and Sales | UFS SG
  - 5 Tips To Create A Winning Western Food Menu
  - 5 Tips to Price your Menu Right
  - 5 Key Factors to Delighting Diners
  - Social Media Marketing Strategies for Restaurants | UFS SG
  - Upselling Techniques in Restaurants to Improve Revenue
  - How to price menu items: Menu Engineering and Psychology
  - 5 Ways to Write Restaurant Menu Descriptions that Sells | UFS SG
  - How to set up and run a small restaurant kitchen
  - How to Fight Food Price Increases for Singapore Restaurants
  - Kitchen waste management: Reducing food waste in Restaurants | UFS SG
  - How to Organise Your Commercial Kitchen in a Restaurant | UFS SG
  - Menu Planning for Restaurants | UFS SG
  - Restaurant Financing and Loans | UFS SG 
  - Comprehensive Guide to F&B Licenses & Costs in Singapore | UFS SG
  - What it takes to grow your restaurant
  - Expenses to watch out for
- Salted Egg Shiok!
  - The Rise of Salted Egg
  - Creative Salted Egg Food Pairings
  - Innovative Salted Egg Recipes That Diners Love!
- Burnt Food
  - Charred vs Burnt Food: Who Rules the Flame?
  - How to Burn Food the Right Way
  - The Allure and Artistry of ‘Burnt’ Food
  - Adding Smoky Flavour to Your Food Without Charcoal
- The World of Spicy Food
  - Interesting Curries from Around the World
  - The Hottest Chillies in the World, Ranked
  - The Spiciest Dishes in Singapore: Get Inspired, then Create Your Own
- All About Tamarind
  - Tamarind 101: Getting to Know this Unique Fruit and Ingredient
- Sustainability
  - Unilever’s Green Aspirations
  - What is Sustainable Sourcing? | UFS SG
  - 3 Facts About Sustainably Sourced Ingredients that Will Make You Go WOW
  - Cheers to Our Earth, Our Home
  - Future 50 Foods to include in your menu for a sustainable future
  - Here’s how to cut your losses by reducing food waste at your restaurant
  - 5 Ways to Improve Sustainability in Your Restaurant | UFS SG
- Western World Cuisines
  - World recipes for your kitchen
  - An Introduction to Western Cuisine - 3 Tips & Trends | UFS SG
  - 7 Knives Every Western Cuisine Chef Should Own
  - The Top 10 Western Kitchen Essentials
  - Hear from Michelin starred chef Mark Sargeant
  - Learning from Michelin chef Mark Sargeant
  - How to pair pasta with sauces
  - Your Knives Must Make the Cut
  - Learn How to Plate Western Cuisine
  - Discovering Thanksgiving and Christmas Food in Singapore
  - Pairing Proteins and Sauces
  - Types of Seafood in Western Cuisine
  - Entice diners with these favourite Western food side dishes
  - Guide to Pairing Wines with Foods & Sauces
  - Cheese Powder: How to Use in Recipes | UFS SG
  - Creative sauce plating techniques to impress your diners
  - How to craft yummy dipping sauces and more for your dishes
  - How you can use the 5 Mother Sauces to make other sauces
- Flavours of Singapore
  - Singaporeans’ Favourite Ingredients
  - Spice Things Up With Red Hot Chilli
  - A Healthier Life with Garlic
  - 8 Essential Asian Spices and Seasonings for Culinary Chefs | UFS SG
- Year of the Golden Rooster
  - 6 Vegetarian and Vegan-Friendly Chicken Substitutes | UFS SG
  - Artisan Fried Chicken: A High-end Treat for Your Diners
  - Popular Chicken Dishes from Around the World
  - The Return of the Chicken Skin
- Ramadhan Inspirations
  - Get Inspired to Chase Your Dreams by Muslim Chefs and Owners
  - Refreshing Raya Mocktails
  - Refreshing Drink Ideas for Ramadhan
  - Easy Tips to Manage Large Crowds
  - Heritage Food For Hari Raya
  - Popular Cookies Choices During Ramadhan
  - Make Your Stall Stand Out this Ramadhan
  - For the Love of Gravy
  - A Tradition of Muslim Hospitality
  - Round the World for Ramadhan Buffets
  - How to Manage Hygiene During Ramadhan Bazaars
  - 6 Delicious Tips to Modernise Raya Cuisine
- Innovation & Trends
  - 6 Interesting Ways to Use Potato Flakes
  - Create a Better Dining Experience with Great Service
  - Restaurant Trends that are Changing the Way Diners Eat Out
  - Appealing to the Millennials
  - 5 Dishes that are Quickly Gaining Popularity
  - How to start providing sustainable dining in Singapore
  - Food and Dining Trends that are Shaping 2018
  - How to Cook and Serve Beetroot
  - Perk Up Your Dishes with the Green Superfood Seaweed
  - Spice Up Your Menu with Turmeric
  - Sriracha Sauce Alternatives for Flavourful Dishes
  - Feel-Good Food
  - Move Over, Meat
  - Off the Street and on to the Table
  - 5 Trending Local Flavours to Add to Your Dishes
- Banquets & Buffets
  - 7 Essential Tips for Conference Caterers
  - Catering for a Crowd - Best practices for preparing banquets and buffets
  - Reinvent Classic ASEAN Dishes
  - 5 Ways to Make Your Banquet Really Stand Out
  - Tips for Planning a Successful Buffet
- Chef Lifestyle & Tips
  - Essential Cooking Methods and Culinary Techniques For Chefs | UFS SG
  - Food Plating Techniques 101: Fundamentals of Plating
  - The Art of Garnishing Your Plates
  - The Key to Creating Compelling Dishes: Evaluation
  - 7 Habits of Successful Chefs
  - Useful Apps for Chefs and Foodies
  - How To Run a Successful Restaurant Kitchen | UFS SG
  - Keeping Cool Under Fire
  - Find out the secret plating techniques of these 9 celebrity chefs
  - UFS Maximising Efficiency Masterclass: See What Happened
  - Trendwatch 2020: Masterclass Highlights
  - 5 Current Plating Trends
  - 6 Modern Food Plating Techniques for Restaurants | UFS SG
  - 6 Tips for Eye-Catching Restaurant Food Photography
  - Japanese Flavour Pairings Diners Will Love
  - How to Open a Restaurant in Singapore | UFS SG
  - How to Create a Website for Restaurants | UFS SG
  - Creating a Winning Restaurant Business Plan: 7-Step Guide | UFS SG   
- Festive Inspirations
  - Chinese New Year Reunion Dishes Around the Region
  - Love Bites for Wedding Days
  - Round the World for Ramadhan
  - How to Prepare Your Restaurant for Christmas | UFS SG
- All About Plant-Based Meat
  - Plant-Based Meats: Are They Healthy? | UFS SG
  - What is a flexitarian diet and who are flexitarians?
  - 3 Big Reasons Why Diners Choose Plant-Based Diets
  - 5 Food Trends that are Taking Over 2021
  - Plant-Base Meat vs Lab-Grown Meat | UFS SG
  - Are Plant-Based Meats Really Better for Health, Animals and the Planet?
  - 5 Ways to Market Your Plant-Based Menu | UFS SG
  - 7 Tips to craft a simple plant-based menu for your restaurant
  - 7 Advantages of Plant-Based Meats All Chefs Need to Know
  - Plant-based foods: Introducing plant-based meat to your menu | UFS SG
  - How restaurants can hop on plant-based protein trends [2022]
- Recipes
Unilever Food Products
Subscribe to our eNewsletter
Create a UFS account
Login
Cart
Please Recycle - Sustainable Packaging
About us
- Our distributors
- Our chef team
- Contact us
- News
  - Unilever and Nanyang Poly inks MoU Pioneering F&B Sustainability Education
Future Menus Singapore 2023 | UFS SG
- Thank you for signing up
Login
Create an account
Legal terms
Free sample Terms and Conditions
Recipes Books & Resources
- Download the FREE Chinese New Year Recipe Book!
- Inspirations from the Singapore National Culinary Team
- 15 Heritage & Fusion Halal Recipes By 5 Renowned Chefs
- Chef Mimi Wahadi’s Pastry Chef Journey: From Sunken Cakes to World-Class Desserts
- 5 Recipes to Cater to Your Flexitarian, Vegetarian or Vegan Diners
- UFS Supports Local F&B
- Saucy Inspirations to Stay on Trend
- Flavour Pairings Book to Transform Your Dishes
- The Holiday Menu Guide For Chefs
- Future Menus Singapore: Top Menu Trends Report
- Go Green With A Sustainable Menu | Recipe eBook
- The Restauranteurs’ Guide to Grants and Subsidies
Chef Training Resources
- Free Chef Videos & Culinary Courses
Brands and products designed for foodservice professionals
- Hellmann's - Mayonnaise, Dressings, Spreads, & Recipes
Thank You
Thank you
Terms & Conditions for Festive Promotion for Caterers
Test-Download-form
Survey form
- Thank you for submitting
Future Menus 2024
- Modernized Comfort Food
- Low-Waste Menus
- Introduction to Unilever Food Solution Future Menu Report 2024
- Future Menu Global Report 2024
Samples-Best Sellers
- thank you
Samples Feedback Form
Samples-New launches(for Chinese Cuisines)!
- thank you
Chinese New Year 2025
Categories
- Bouillons & Stock Bases
- Mayonnaise & Dressings
- Sauces
- Seasonings
- Spreads & Cooking Fats
- Western Soups & Side Dishes
Categories
Brands
- Knorr
- Best Foods
- Carte d'Or
- Hellmann's
Products
- Knorr Professional Tom Yam Paste 1.5kg
- Knorr Chicken Flavoured Seasoning 1kg
- Knorr Concentrated Scallop Bouillon 480g
- Best Foods Mayo Magic 3L
- Knorr Pesto Herb Paste 340g
- Knorr Instant Cheese Powder Mix 205g
- Knorr Pronto Tomato 2kg
- Knorr White Sauce Mix 850g
- Best Foods Professional Cooking Mayo 3L
- Best Foods Coleslaw Dressing 3L
- Knorr Garde d'Or Hollandaise Sauce 1L
- Best Foods Caesar Dressing 3L
- Knorr Pro Cream Soup Base Mix 1kg
- CARTE DOR Mango Flavoured Pudding Mix 500g
- Hellmann’s Smoked Chilli Dressing
- Knorr Professional Hao Chi All-In-One Seasoning
- Knorr Salsa Sauce
- Hellmann’s Charred Tomato and Capers Dressing
- Knorr Chicken Seasoning Powder 2.25kg
- Knorr Ikan Bilis Seasoning Powder 1kg
- Knorr Professional Concentrated Tamarind Sauce 850g
- Knorr Aromat Seasoning Powder 2.25kg
- Knorr Potato Flakes 2kg
- Knorr Lime Flavoured Powder 400g
- Knorr Vegetarian Seasoning Powder 1kg
- Knorr Basic Stock Reduction 820g
- Knorr Beef Stock Base 1.5kg
- Knorr Hickory Smoke BBQ Sauce 1kg
- Best Foods Honey Mustard Dressing 2.5L
- Knorr Concentrated Chicken Stock 1kg
- Knorr Demi Glace Brown Sauce Mix 1kg
- Knorr Black Pepper Sauce 1.2kg
- Knorr Chicken Gravy Mix 1kg
- Best Foods Real Mayonnaise 3L
- Best Foods Tartar Sauce 3L
- Knorr Cream of Mushroom Soup Mix 1kg
- Knorr Professional Cream of Chicken Soup Mix 1kg
- Knorr Italian Herb Paste 1.5kg
- Knorr Instant Cream of Mushroom Soup Mix 800g
- Best Foods Thousand Island Dressing 3L
- Knorr Pro Mushroom Soup Base Mix 1kg
- Knorr Rock Sugar Honey Sauce 3kg
- Best Foods Peanut Butter 3kg
- CARTE DOR Vanilla Flavoured Flan Mix 2kg
- Knorr Golden Salted Egg Powder 800g
- Knorr Chicken Seasoning Powder 1kg
- Knorr Cream of Mushroom Soup (Choice Recipe) 1kg
- Knorr Chicken Seasoning Powder (Hong Kong Recipe) 1kg
- Knorr Chicken Seasoning Powder (No Added MSG) 1kg
Free samples
- Knorr Chicken Seasoning Powder 1kg
- Knorr Chicken Seasoning Powder (No Added MSG) 1kg
- Knorr Pronto Tomato 2kg
- Knorr Concentrated Chicken Stock 1kg
- Knorr Golden Salted Egg Powder 800g
- Knorr Potato Flakes 2kg
- Knorr Demi Glace Brown Sauce Mix 1kg
- Best Foods Real Mayonnaise 3L
- Knorr Chicken Flavoured Seasoning 1kg
Recipes
- Charred Tomato Sweet & Sour Glazed "Chicken" Chunks
- BBQ Shacha Dip
- Smoked Salmon Yu Sheng with Assam Miso Sauce
- Grilled Squid with Roasted Bell Peppers, and Smoked Chilli and Watermelon Vinaigrette
- Cheese Bacon Scones with Chives Clotted Cream (Knorr Instant Cheese Mix)
- Chilli Lime Seasoning
- Paris-Singapour
- Crispy Baby Calamari with Fermented Smoked Chilli Sauce
- Chilli Cheese Seasoning
- Panna Cotta
- Wok Fried Tiger Prawn with Sweet Tamarind Sauce
- Mushroom Cappuccino
- Creamy Chicken with Basmati Pilaf Rice
- Baked Potatoes with Citrus Cream & Bacon Bits
- Green and White Asparagus, Nori Salted Yolk Crumble, Iberico Crisp
- Red Wine Braised Beef In Slow Cooked Fondant Potatoes
- Asparagus à la Flamande
- Potato Croquettes with Ham and Mozzarella
- Lobster Cheese Bee Hoon
- Masala Cheese Curry
- Peach Tea with Cheesy Milk Cap
- Open Faced Bavette Steak Sandwich
- Cranberry BBQ Beef Meatballs
- Chicken Collagen Soup
- Chick-Kut-Teh
- Aloo Gobi
- Sautéed Pine Mushroom Crostini
- Double Boiled Sakura Chicken with Chinese Herbs
- Tom Yam Cauliflower Poppers with Aioli Dip
- Tamarind Broad Bean Sauce
- Cheese Popcorn
- Cheesy Frog Leg
- Ginseng Cheese Soup
- Ponzu Black Pepper Beef Dip
- Hickory Cheese Pasta
- Peanut Sesame Sauce
- Golden Salted Egg Pops
- Nyonya Stewed Red Snapper
- Minced Beef Black Pepper Dip
- Pan Seared Scallops and Watercress Salad with Miso Ponzu Dressing
- Poached Sakura Chicken with Assorted Dipping Sauce
- Salted Egg Clay Pot Rice
- Salted Egg Marinated Noodles
- Crispy Cod Brandade
- Steamed Fragrance Mustard Leaf Rice
- Chicken Galantina with Brown Sauce and Mashed Potatoes
- Tamarind Spiced Tomato Shabu Shabu
- Yuzu Glazed Salmon with Brown Rice Risotto
- Creamy Salted Egg Chicken
- Charred Napa Cabbage with Pickled Cabbage Slaw and Shichimi Miso Ponzu Dressing
- Crabmeat Croquette with Aioli Dip
- Mashed Potato with Toasted Nuts
- Crispy Chicken Wing with Salted Egg Sauce
- Mesclun Greens with Sweet Italian Dressing
- Roasted Rib Eye Steak with Green Peppercorn Sauce
- Broccoli Cream Soup (Knorr Pro Cream Soup Mix)
- Double Boiled Mushroom and Chicken Hot Pot Soup
- Bœuf Bourguignon with Dark Chocolate
- Double Boiled Yam & Red Grouper Salted Egg Hot Pot
- Festive Crispy Salted Egg Vegetable Fritters
- Barramundi with Saffron Tomato Broth
- Roasted Beef Tenderloin with Spring Vegetables and Sherry Jus
- Crab Cakes with Louisiana Remoulade
- Charred Tomato Rose Pasta with Pan Seared Atlantic Cod Fish
- Braised Beef Cheek with Yellow Mustard Jus, Glazed Baby Carrots and Crispy Kale
- Plant-Based Fried Spring Rolls
- Plant-Based Cottage Pie
- Chicken Ballotine with White Chocolate Salted Egg Prawn
- Lobster Coated with Salted Egg Jelly, Trout Roe, Pickled Apple and Celery and Puffed Quinoa
- Tropical Tart
- Shio Salmon Salad with Miso Ponzu Dressing & Apple (Hellmann's Miso Ponzu Dressing)
- Free Range Chicken with Cheddar Mornay Sauce
- Chilli Crab Dip with Mantou
- Vermicelli Pancake with Luffa, Beancurd, Bamboo Pith & Shiitake Mushroom
- Salted Egg Almond Crisps
- Potato Souffle with Whipped Cheddar Cheese Sauce and Truffle
- Seabass Saltimbocca with Potato Gnocchi
- Braised Beef Short Ribs with Gremolata and Garlic Rice
- Glazed Duck with Honey, Lavender and Corn Cream
- Truffle Potato Soup with Crostini
- Shellfish
- Yuan-Yang Pesto Fried Rice
- Roasted Lamb Rack with Herbs
- Roasted Cauliflower Steak with Cauliflower Variations in Smoked Chilli Vinaigrette
- "Charred" Bloody Mary Oysters
- Mini Salted Egg Cheese Tart
- Orzo Pasta, Little Neck Clam, Waxed Sausage Salted Egg Carbonara
- Roasted Duck with Fresh Fruits
- Seafood Gumbo Aspic
- Phoenix Claw Soup with Shark’s Fin Balls
- Nicoise Sandwich
- Wild Mushroom Pizza with Miso Cheddar Sauce
- Mutton Meatballs with Peanut Sauce
- Wafu Caesar Salad
- Wok-Fry Sweet & Sour NoMeatball
- Thai Green Curry NoChicken Chunks
- Potato, Truffle and Cheese Cromesquis
- Butter NoChicken
- Sesame NoChicken Stew with Morel Mushroom
- Soft Shell Crab & Salted Egg Spaghetti
- Stir-Fry Kung Po NoChicken
- NoChicken Katsu Sandwich
- Salt & Pepper NoChicken Nuggets & Corn Fritters
- Boiled Sichuan NoBeef
- Braised NoMeatball with Truffle
- Pan Fried Carrot Cake with Chinese Sausage
- Tamarind Braised Pulled Beef
- Wheatgrass Tofu with Royale Chives, Beansprout & Shimeji Mushroom
- Mushroom Soup Base
- Salted Egg Lava Cheese Tart
- Tomato Sauce NoMeatballs Pasta
- Plant-Based Lasagna
- Sweet Mustard NoChicken Salad
- Tex-Mex NoChicken Wrap
- Lobster Gratin Hollandaise
- NoMeatball Potato Mash
- NoChicken Burger
- Prosperity Fruits Yu Sheng
- Market Seafood Arancini, Assam Foam
- Golden Seafood Roll
- Pan-seared Scallop with Golden Salted Egg Sauce
- Asian Spice Steam Sea Bass
- Coconut Island Tea
- Pink Jasmine
- Emerald Rock Sugar Cod
- Mushrooms and Glass Noodles in Chicken Soup
- Cauliflower Risotto with Parsley and Morel Mushrooms
- Grilled Spiced Lamb Rack with Peanut Sauce
- Fig and Tamarind Strudel
- Caesar Sandwich
- Salted Egg Yolk Seafood Pizza
- Caesar Salad with Sardines & Chicken
- Golden Salted Egg Pork Ribs
- Assorted Crispy Mushroom with Thai Chili Tamarind Dipping Sauce
- Macaroni and Cheese in Charcoal Cone
- Beef Tacos with Spicy Tomato Sauce
- Asian Honey Glazed Wings
- Crispy Soy Garlic Fried Chicken
- Marmite Chicken
- Mac & Cheese Burger
- Fish Maw Soup with Crabmeat
- Traditional Teochew “Yu Sheng”
- Stir Fried Mee Sua with Crab Meat and Prawn
- Apple Blossom
- Chamomile Melon Smoothie
- Spicy Roasted Chicken with Herbs
- Lamb Rack with Tamarind Tomato Stew
- Snow Bird’s Nest Yuzu Balls
- Steamed Fungus Ball
- Spring “Fruit Bags”
- Sautéed Asparagus with Fresh Scallops
- Sesame Yam Balls with Salted Egg Filling
- Seaweed Siew Mai
- Baked Chicken Thigh with Orange Demi-glace
- Pasta with Mussel, Tomato and Olives
- Italian Herbs Roasted Chicken
- Hot Tamarind Tea
- Iced Tamarind Tea
- Lamb Spareribs with Pimento Mustard Dressing, Lime Pickled Vegetables
- Veal Ribeye with Grilled Vegetables and Black Garlic Sauce
- Ultimate Buttermilk Fried Chicken
- Creamy Seafood Soup
- Grilled King Prawn with Tamarind Broad Bean Sauce
- Hainanese Stewed Assorted Delicacies
- Homestyle Vegetarian Stir-Fry
- Indonesian Style Baked Chicken
- Fried NoChicken Nuggets with Kale, Ketchup
- The Vegetarian Butcher Breakfast
- Baked Lobster in Creamy Curry
- Indian Butter Chicken
- Japanese Curry and Fried NoChicken with Rice
- Wagyu Beef “Cigars” with Guacamole
- Grilled Stuffed Boneless Chicken Wings with Honey
- Curly Fries with Salted Egg Dip
- Chinese Fried Rice
- Hachis Parmentier
- Maple Tamarind Glazed Ham Salad
- Pasta Arrabiata with Anchovies and Pecorino
- Luo Han Guo, Longan and Tamarind Jelly
- Herbal Drunken Prawns
- Mango Sticky Rice in Cup
- Salted Egg Lava Croissant
- Pumpkin and Fish Maw Chicken Broth
- Snow Pear with Black Chicken Broth
- Seafood Spinach Soup in Coconut
- Steamed Squid with Nonya Sauce
- Spicy Tropical Slush
- Double Boil Arrowroot, Fish Head, Chrysanthemum & ‘Go Ji’ Soup
- Braised Short Rib Farfalle Pasta with Fava Beans
- Forest Berries Mint Tea
- Salted Egg Karaage
- Smoked Salmon Carpaccio with Yuzu Mustard Glaze
- Steamed Grouper in Savory Chicken Essence
- Squid Ink Salted Egg Lychee Fritters
- Dark Chocolate Minty
- Asian Dressing
- Cranberry Passion Fruit Tea
- Sticky Dates Pudding with Sweet Tamarind Sauce
- Kra Pow Thai Basil
- Nut-Tea Chocolate
- Marshmallow Pillow
- Fish with Southeast-Asian Spice Sauce
- Roast Chicken with Roasted Medley Root Vegetables and Creamy Tom Yam Gravy
- Salted Yolk Walnut Chilli Cookie
- Double Happiness Appetizer Platter
- Beef Stew in Sweet Soy Sauce
- Doughnut with Salted Egg Yolk Filling
- Tomato and Feta Salad with Basil Vinaigrette
- Roasted Beef Sirloin with Black Bean Demi Glace
- Tomato Rice
- Lemongrass Tamarind Chicken Roll
- Charred Tomato Crab Remoulade Ravioli with Caviar and Beurre Blanc
- Steamed Chawamushi with Oysters and Kaiso
- Brandade with Cod and Spinach
- Mala Pizza with The Vegetarian Butcher NoMeatballs
- Pasta with Thai Green Curry Sauce
- Chicken Roulade with Spring Vegetables and Mustard Jus
- Slow Cooked Salmon with Herb Tomato Sauce, Medley of Vegetables
- Plant Based Meatballs with Vegan Gravy & Mashed Potatoes
- "Cae-zza" Caesar Pizza
- Chicken with Creamy Mushroom Sauce and Leek Oil
- Crispy Pork Crackling with Apple Gremolata and Raspberry Split Jus
- Beef Tsukune, with Salted Yolk Pumpkin Sauce, Grilled Onion, Shishito
- Plant Based Mala Meatballs
- Garlic Feta Mac and Cheese
- Salted Egg Lobster Thermidor
- Banana Salted Egg Custard Spring Rolls
- Lamb Cutlet Schnitzel With Grilled Tomatoes Olives, and Onion Jam Gravy
- Sweet Mustard NoChicken Salad
- Fried Salmon Belly, Head in a Salted Egg Yolk & Coconut Soup
- Mala Soup Base
- Tamarind Brown Sugar Sorbet
- Crispy Fish Skin with Salted Egg Sauce
- Crispy Chilli Crab Fritters
- Fusilli with Gorgonzola Cheese Sauce and Grated Walnuts
- Mushroom Cappuccino with Truffle Cheese Toast
- Lobster Pasta with Tomato Vodka Sauce
- Sardinian Culurgiones with Tomato Basil Sauce
- Stir Fried NoMince with Lettuce Wrap
- Swedish Meatballs
- Crispy Fish Fillet with Pickled Vegetables
- Plant-Based English Breakfast Platter
- Harissa Tomato NoChicken Taco
- Asian-Style Baked Chicken with Mashed Potatoes and Garden Salad
- Baked Salted Egg Yolk and Chicken Floss Crusted Cod
- Assorted “Chips” with Salted Egg Sprinkles
- Eggs Benedict with Grilled Salmon
- Bean Sprout Salad
- Hainanese Chicken Rice
- Spiced Curry Chicken with Coconut and Lemon
- Salted Egg Almond Cookies
- Cod Brandade
- Hawton Honey Glazed Pork Ribs
- Bacon Cheddar "Okonomiyaki" Style Fries
- Smoked Chilli Aburi King Prawn
- Charred Cheese Meatballs with Pan Jus and Herb Garlic Crust
- Minced Pork Noodles
- Chicken Roll with Lotus Fillings
- Osso Bucco with Risotto Milanese
- Deep Fried Salted Egg Fish Fillet
- Knorr Classic Fried Rice
- Asian-Touch Creamy Tom Yam Pasta
- Dang Gui Glazed Chicken Rice
- Grilled Pork Cutlet with Bearnaise Sauce
- Hae Bee Hiam Pasta Timbale
- Flavours of Spring
- Creamy Tomato Veloute Soup with Crabmeat Ravioli, Raspberries and Capers
- Rainbow Glass Noodles
- Osmanthus Smoked Honey Glazed Cod
- Roast Lamb with Vegetables and Rosemery Jus
- Szechuan Cheddar Cheese Fondue with Assorted Condiments
- Chicken and Truffle Cheddar Fricassee with Root Vegetables
- Mustard and Herb Crusted Rack of Lamb with Roasted Vegetables
- Lobster with Salted Egg Golden Lava
- Pan Fried Pork Belly with Beetroot and Honey Raspberry Sauce
- Aromatic Pilaf Rice with Medley Spice Prawns
- Bi Fung Tang Mala Prawn
- Beef Tripe Salad with Wing Bean, Grated Coconut and Asian Spices
- Abalone “Yu Sheng”
- Truffle Braised "Dong Po Rou"
- Mongolian NoMeatballs Stir Fry
- Lobster and Vegetables "Fettuccini" Salad with Fruity Tamarind Dressing
- Heirloom Tomato Salad with Charred Capers and Tomato Dressing
- Pen Cai (Superior Treasure Pot)
- Chargrilled Ribs
- Salted Egg Prawn
- Salted Egg Yolk Lava Potato Soufflé
- Deep Fried Prawn with Black Sesame Sauce
- Double Boil Oxtail, Burdock, Black Bean Soup
- Poke Inspired Salmon Crostini
- Leaf Mustard Steamed Rice
- Double-boiled Chicken Soup with Cordyceps Flower and Hairy Gourd
- Mushroom Pie with Knorr Mashed Potato
- Baked Chilean Sea Bass and Coconut Herb Crust with Green Salad and S.E.A. Spice Veloute
- Summer Fruit Salad with Pesto Ginger Dressing
- Braised Pork Ribs in Seafood Sauce
- Stir Fried Chicken with Honey Soy and Asian Greens
- Asian Chicken Sandwich
- Cheese Beignet
- Herbal 'Bak Kut Teh'
- Sauteed Little Neck Clam with Tamarind Cream Sauce
- Smoked Chicken Tacos with Tangy Mango Tamarind Chutney
- Steamed Cod Fish with Garlic Tamarind Sauce
- Braised Lamb Shank
- Pajeris Prawn and Pineapple
- Red Snapper with Assam Pedas Sauce
- Cowboy Burrito
- Roasted Duck Rice Paper Roll with Tamarind Honey Dressing
- Classic Cheese Burger
- Tempura Oysters and Ice Plant Salad with Shio Kombu Dressing
- Chickpea and Charred Corn Salad with Bell Peppers in Miso Ponzu Dressing
- Sweet Potato Noodles and Clams with Spiced Coconut Dressing
- Chicken in Aromatic Chilli & Tomato Sauce
- Slow-Cooked Halibut and Lobster Mousse and Thai-Style Roasted Australian Fillet Mignon with Tom Yam Emulsion
- Breakfast Milk Crème Brulee with Salted Egg Flakes
- Crispy Corn Ribs with Smoked Maple and Chilli Glaze
- Scallop Mi-Cuit, Heirloom Tomato Salad, Watermelon Charred Tomato Gazpacho
- Roast Chicken with Smoked Chilli Honey Glaze, Vegetables Medley
- Salted Egg Pineapple Crumblets
- Coffee Crusted Steak With Roasted Vegetables and Bell Peppers in Smoked Chilli Jus
- Salted Egg Crab Meat Fried Rice
- Sautéed Linguini with Kombu, Anchovies and Seaweed Cream Sauce
- Double Pork Rib, Black Garlic, Cordyceps, Radix & Red Dates Soup
- Hot Lychee Ginger Tea
- Lychee Coconut Fruit Tea
- “Abalone” Pumpkin Bowl
- Beetroot Black Fungus Salad with Citrus and Garlic Dressing
- Crispy Cauliflower with Cheddar Hot Sauce
- Potato & Caramelised Onion Salad
- Dirty Fried Chilli Cheese NoChicken Nuggets
- Tomato Soup Base
- Yellow Tropical Fruit Tea
- Chicken, Cordyceps Flower, Ginseng Soup Base
- Zesty Coleslaw Salad
- Charred Tomato Salmon Poke Bowl
- Cream of Pumpkin-Salted Egg Soup
- Zucchini Parcel with Garlic Basil Tomato Broth
- Grilled Beef Skewers & Saute Beef Skewers
- French Onion Soup With Cheese Puff
- Seafood Chowder
- Chicken Shepherd’s Pie
- Gan Xiang' Crispy Fish
- Pesto Penne Pasta with Meatballs
- “Pomegranate” Scallop Ball
- Thai Spicy Nuggets with Rice
- Mala Pasta with NoMeatballs
- Hot and Sour Fish Stew with Pickled Salad
- Plant Based Mac and Cheese
- Roast Beef Tenderloin with Vegetables and Sauce Diane
- Flourless Chocolate Peanut Butter Roll Cake
- Salted Egg Prawn on Crispy Noodles
- Katsu Sando with Truffle Cheese Sauce
- Crispy Vegetables with Salted Egg Sauce
- Baked Cheese Crab Rice
- Boiled Spicy and Sour Cheese Fish Soup
- Cheese Chickwa
- Cheese Fondue
- Cheesy Gremolata Salad
- Southern Fried Chicken Schnitzel with Spiced BBQ Dip
- Hamburger with Thousand Island Dressing
- Paper wrapped South East Asian Spice Squid
- Tamarind "Beer"
- Risotto with NoChicken Chunks and Fresh Mushrooms
- Korean Stir-Fried Rice Cakes
- Vegetarian Meatball Sandwich
- Vegetarian Meat Floss NoChicken Vermicelli Casserole
- Three-Cup Chicken NoChicken Chunks
- Sweet and Sour NoChicken Chunks
- NoSea Cucumber with Meatless Filling
- Honey Olive NoChicken Chunks
- Teriyaki Stir-Fried NoBeef with Peppers
- Smoked Duck Salted Egg Pasta
- NoBeef, Chicken Skewers
- Stir Fried Pad Thai Noodles
- Crackling Pork Belly with Sauteed Apples and Apple Cider Gravy
- Roasted Asparagus & Onion Soup with Barley
- Pork Steak with Balsamic Maple Glaze and BBQ Corn
- Mashed Potato Dome with Hot Laksa Lava and Salted Egg Prawn
- Double Fish in Crispy Basket
- Beef Chorizo and Manchego Croquettes with Gochujang-Tom Yam Mayo
- Sous Vide Lobster with Onion and Rock Rice
- Sole Fillet with Grilled Thousand Island Sabayon
- Braised Short Rib Rendang with Herb Rice
- Thai Style Tom Yum Soup
- Pattaya Style Crispy Fish
- Salted Egg Portuguese Egg Tart
- Smoked Salmon Salad with Yuzu Dressing
- Asian Spice Seafood Linguine
- Oceanic Treasure Sticky Rice
- Cigar
- Balsamic Glaze Cod with Golden Potato Crumbs
- Braised Duck Terrine
- Chicken Chop With Salted Egg Sauce
- Vegetarian Shredded Chicken and Cold Noodles
- Deep Fried Smoked Duck Rolls
- Mashed Potato With Salted Egg Sauce
- Deep Fried Crispy Scallop with Golden Superior Sauce

Menu

Recipes

Products

Courses