2019 February. Open Kitchen cook book by Janice O’Connor. Food styling and photography by Andy Kho.
Number of print : 1200 ( 1,100+ copies sold ). Book size : 30cm x 30cm hard cover.
Baked whole brie
Braised beef brisket
Cheese cakes
Char siew pao
Chicken liver pate
Deep fried salmon sashimi
Double boiled chicken with American gingseng
Green curry with steamed rice
Duck consume with truffle wantan
Grilled pork cheek with Thai dipping sauce
Kueh pai tie
Homemade cheese aka Nalabneh
Leather jack fish with tomato and toh foo soup
Laksa spring roll
Marinated goat cheese with heirloom tomato
Minced duck lettuce wrap
Miso yuzu baked cod
Nyonya laksa
Pork rib carrot green radish soup
Raspberries passion fruit yogurt dessert
Roast duck and pear salad
Salt baked chicken
Scottish triffle
Spinach toh foo
Steak and guinness pie
Steamed egg with crab meat sauce
Tien qi powder steamed chicken
Yong toh foo