Crispy on the outside, raw on the inside –  this mouth-watering deep-fried salmon sashimi appetiser is sure to wow your guests and impress all sashimi lovers. Who knew salmon belly could be savoured this way? The trick to ensuring that the salmon is still raw when you serve it, is to use salmon that’s still frozen solid just before you deep fry.

Get the recipe here.

This unique appetiser is sure to be a conversation starter. features whole quail eggs which you can eat, shell and all! We were initially a little skeptical when Janice brought these out, because the thought of eating egg shells seemed a little daunting. But after popping one in our mouths, the umami flavour from the soy sauce and crunchy shell texture blended beautifully. Your guests will be wondering how you did it – little do they know it’s actually super easy.

Janice reveals that she first tried this dish in Japan, on one of her girls’ trips. “We were told to eat the eggs whole, including the shell. Shocking! Yet, we all tried it, and it was yum! When I came back, I tried making it, and it was a success,” she says.

Get the recipe here.

Chicken wings are basically a party staple. Janice’s recipe takes the regular grilled chicken wing to the next level by de-boning it and then stuffing it with a mixture of the meat (minced), water chestnuts, leek and seasoning. The water chestnuts and leek add a satisfying crunch to every bite, and no bones means it’s safer for kiddos too!

Get the recipe here.

Commonly seen in French cooking, consomme is a type of clear soup or broth that’s intensely flavoursome. This version by Janice features a surprising local ingredient: Bak Kut Teh spice! The truffle-infused salsa dumplings offer a unique modern twist to the dish.

Janice reveals that she was inspired to make this after trying something similar while on holiday in Bali. “The flavour of the broth was so  delicious and familiar and yet I couldn’t put a finger on what it was. I asked to speak to the chef and he was very kind to explain to me that the spice he used came out of a packet!” she says.

Get the recipe here.

Inspired by renowned Hong Kong celebrity chef Annie Leong’s recipe, Janice’s claypot chicken rice has made a name for itself as one of her best dishes. It’s a great main dish that you can cook for a house party or potluck.

And if you don’t have a claypot to cook this in, don’t worry because you won’t need one.  “Traditionally, this dish should be cooked in an earthen claypot. However, it gets burnt easily, so not many people are willing to take the risk by attempting it,” Janice notes. “With this recipe though, there is no such worry of burning the rice. It is fool-proof and gives the rice a nice, crusty texture at the bottom.”

Get the recipe here.

For dessert to end the meal, swap ice cream for a divine fruit yoghurt dessert that is refreshing and easy to prepare. Don’t stinge on the passion fruit and raspberry, which will add layers of sweetness and tartness to the dish. So simple yet so delicious!

Get the recipe here.

For more of Janice’s recipes, get your hands on a copy of her new cookbook, Open Kitchen, and do your bit for charity at the same time. 100 per cent of proceeds from the book sales will go to the Make-A-Wish Foundation Singapore, a non-profit organisation that grants the wishes of children with life-threatening medical conditions. To order, visit the website here.