Recipe by Chris Ng, chef-owner of Ah Bong’s Italian
Serves 4
1 Preheat the oven to 150 deg C.
2 In a pan over medium heat, bring 100ml milk, 100g whipping cream, 20g brown sugar, zest of one orange and a pinch of fi ve-spice powder to the boil. Remove from heat.
3 Add the milk mixture slowly to 4 egg yolks, whisking constantly.
4 Pour into 4 ramekins. Place them on a deep baking tray, and fi ll it with water up to 3cm high. Bake for 25min. The custard should wobble a little when tapped. Chill overnight.
5 To make a glaze, cook 4 tbsp sugar and 4 tbsp water in a pan over medium heat until golden brown and caramelised. Spoon it over the custard and serve.
Ah Bong’s Italian #01-46, 56 Eng Hoon Street; and #01-02 Marison Hotel, 103 Beach Road (9650-6194)
Coordination: Mia Chenyze
Photography: Darren Chang
Art Direction & Styling: Nikki Ho
Recipe by Manfred Tham, freelance contributor
Serves 2
1 In a blender, add 1 pint each of salted caramel ice-cream and dark chocolate ice-cream, ½ cup fresh milk and 1 tbsp ground nutmeg.
2 Whizz on low speed until smooth. Add more milk if you like your milkshake more runny.
Photography: Darren Chang
Art Direction & Styling: Clare Chan
Recipe by @nglitying
Serves 4
INGREDIENTS
For the matcha “ice cream”:
4 ripe bananas, peeled and frozen
1 tbsp matcha powder
1/2 tsp peppermint extract
For the ganache:
1 cup chocolate chips
1/4 cup coconut oil
1/4 cup mixed berries (optional)
DIRECTIONS
1 To make the ganache, melt the chocolate chips in a stainless steel bowl set over a pot of simmering water. Stir in the coconut oil till evenly mixed.
2 Meanwhile, blend the bananas in a food processor until creamy. Add the matcha powder and peppermint extract, then blend again until thoroughly mixed.
3 Scoop the “ice cream” into four small bowls. Drizzle the warm chocolae ganache over and top with the mixed berries.
Photo: Ng Litying
Recipe by Mia Chenyze, consumer & lifestyle writer
Makes 1 glass
1 Place 2 scoops of vanilla ice cream in a short glass.
2 Pour 25ml of strong, black coffee or a shot of espresso over the ice cream.
3 Sprinkle 1 tbsp dark chocolate shavings over the affogato. Serve.
Photography: Jasper Yu
Art Direction & Styling: Ann Neo
Recipe by Amanda Jayne Lee, freelance contributor
1 Crush 2 rolls of Oreos in a large mixing bowl until you get a soil-like consistency.
2 Add 1/2 cup of Nutella and mix with your hands to form a sticky mixture.
3 Spoon out a portion and roll it into a small ball. Repeat until you’ve used up all the mixture. Place on a tray and freeze for 10min.
4 Mix cup Hershey’s Cocoa Powder with 1/4 cup icing sugar.
5 Lightly coat each ball in it and serve.
Photography: Jasper Yu Art
Art Direction & Styling: Nikki Ho
Recipe by Si Thu Kyaw, fleet manager
Makes 8 servings
1 Scoop 8 balls of ice cream onto a tray, spacing them out. Freeze overnight, uncovered.
2 Trim the edges of 8 slices of wholemeal bread then flatten with a rolling pin.
3 Place an ice cream ball in the centre of a piece of bread. Wrap it by pinching the two diagonal corners
4 together, then pressing the seams together to make a triangle.
5 Fold in the other two corners to fully wrap up the ice cream ball.
6 Freeze the ice cream parcels overnight, uncovered.
7 Over high heat, add cooking oil into a pan to about 3cm deep. When the oil starts smoking, place an ice cream parcel in it. Roll it around the pan for 10 seconds, until evenly golden brown.
8 Drizzle over with chocolate sauce and serve.
Coordination: Mia Chenyze
Photo Winston Chuang
Art Direction & Styling: Ann Neo
Recipe by Raymond Lai, Chinese executive chef of Wan Hao Chinese Restaurant
Makes 8-10 portions
1 Combine 170g fine sugar and 35g gelatin powder in a pot and mix well.
2 Pour in 300ml boiling water and bring it to the boil. Set aside to cool.
3 Stir 500g cubed mango, 130g whipped topping* and 150ml condensed milk into the cooled mixture.
4 Pour the mixture into small cups. Chill for 45min until it solidifies. Serve cold.
*Chef uses Redman Whip Topping (available at baking supply stores like Phoon Huat), a non-dairy substitute for whipped cream that gives the mango pudding a smoother texture.
Wan Hao Chinese Restaurant, level 3 Singapore Marriott Tang Plaza Hotel, 320 Orchard Road (6831-4605)
Recipe by Simone Wu, beauty editor
Makes 2 large glasses
1 Pour all the peaches and sugar syrup from an 825g tin of peach halves into a blender.
2 Add 150ml of vodka, 1 cup of ice and blend on high speed for 20sec. You can add more vodka based on your preference.
3 Serve chilled and garnish with peach slices.
Photography: Darren Chang
Art Direction & Styling: Nikki Ho
Recipe by Sid Kim, co-owner of Vatos Urban Tacos
Serves 4
INGREDIENTS
1 cup oil (or enough to cover 1 inch) for frying
3 sheets flour tortilla wraps*, cut into triangles
1 tsp brown sugar
1 tsp cinnamon powder (optional)
4 tbsp Nutella spread
2 tbsp milk, warmed for 15s in the microwave
2 scoops vanilla ice cream
*Available in the breads section of major supermarkets
DIRECTIONS
1. Heat the oil in a tall pot set over high heat. When the oil starts to smoke, deep-fry the tortilla triangles in batches.
2. When the nachos (fried tortillas) turns golden brown, transfer them onto a plate and use paper towels to blot out excess oil. Sprinkle the brown sugar and cinnamon powder (if using) over the nachos.
3. Mix the warm milk and Nutella till you get a smooth mixture. Drizzle over the nachos. Serve with vanilla ice cream.
TIP You can also drizzle chocolate sauce or gula melaka sauce over the nachos.
Photo: Vatos Urban Tacos
Recipe courtesy of East 8 (closed)
Makes 4
1 Melt 150g dark chocolate,50g milk chocolate and 100g unsalted butter together in a double boiler or in a bowl over a pot of boiling water. Set aside.
2 Sift 35g plain flour and 120g caster sugar. Mix in 2 whole eggs and 2 egg yolks to make a batter. Stir in the chocolate mixture, then pour into 4 large, buttered ramekins until they are half-full.
3 Add 2 tbsp peanut butter to each ramekin and top with the rest of the batter.
4 Bake at 95 deg C for 16min, then sprinkle with icing sugar and serve with vanilla ice cream topped with chopped almonds.
Coordination: Rachel Xie