Recipe by Mandar Madav, Executive Chef, Conrad Centennial Singapore

This creamy pasta dish loaded with pancetta, cheese and eggs is the ultimate comfort food – and you can make it in less than half an hour! Chef Mandar breaks down each step and shares his best tips to help you master the dish, such as not making the cream liaison too early and cooking the pancetta on medium heat. It’ll surely be a hit with the whole family.

Recipe by Colin Chun, Executive Chef, Hilton Sydney

Looking to eat healthier during circuit breaker? You can’t go wrong with a classic poke bowl which combines fresh raw fish with other fresh ingredients, like avocado and cucumber, atop a bed of sushi rice. Chef Colin’s version comes with a unique Asian twist – gochujang (Korean chilli paste) – which adds a whole new dimension of flavour that’ll leave you wanting more. What’s more, there’s basically no cooking involved here (except for the rice), so you can prep this in about 10 minutes.

Recipe by Masaki Yanagiya, Head Chef of DYNASTY, Hilton Tokyo

If you’re a fan of the zi char staple sweet and sour pork, consider making this upgraded version with fresh fruits and slices of pork belly. It’s the brainchild of Chef Masaki (who received the Tokyo Governor Recognition Outstanding Chef Award in 2013) who has helmed the Dynasty Chinese Restaurant in Hilton Tokyo for over 10 years. Sweet and savoury at the same time, this dish is sure to wow the family! Best eaten with a bowl of white or brown rice.

Recipe by Chef Emmanuel Stroobant, Chef/Owner, Emmanuel Stroobant Group

This popular vegetarian Indian curry is also one of the best comfort foods, especially when eaten with naan or chapati. Award-winning celebrity chef Emmanuel shares his mouthwatering recipe for dhal with chapati, which he reveals is one of his favourite Singaporean dishes. Packed with lentils, tomatoes and chilli, dhal curry isn’t just full of flavour, it’s also rich in proteins. If you’re cooking for kids, dial down the spiciness by removing the seeds from green chillies.

Recipe by Chua Yew Hock, Executive Chef, Holiday Inn Singapore Atrium

Craving this hawker favourite? Whip up this spicy and aromatic noodle soup dish with Chef Chua’s traditional recipe, including how to make the laksa paste. Psst, the recipe yields five kilograms of laksa paste, and you can freeze the leftovers for up to three months, and reheat when the craving strikes again.

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Recipe by Chef Eric Neo, Executive Chef, InterContinental Singapore

The secret to this fragrant, flavoursome Malay grilled chicken dish? Leave the chicken to marinate in the chiller overnight for maximum flavour, says Chef Eric, who has over 20 years of culinary experience under his belt. Once the chicken is marinated well, simply pan fry or bake until it turns golden brown, then garnish with lime leaves, lemongrass and calamansi.

Recipe by Miko Aspiras, Executive Pastry Chef, Hilton Sydney

Dessert lovers, you’re not forgotten. And yes, you can recreate this gorgeous and decadent-looking cheesecake (perfect for upcoming Mother’s Day, don’t you think?) by Chef Miko, who was in Asia’s Forbes 30 Under 30 list in 2018 and has worked in various top hotels around the world. While a good cheesecake is hard to perfect, the effort is well worth it. Chef Miko’s version features a buttery graham cracker base and a topping of whipped cream and fresh berries.

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