Open Kitchen Cook Book – Singapore Part 2

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