Panang Curry

Panang curry is different from most other Thai curries in that the liquid doesn’t “drown” the protein (as is the case with green curry or masaman curry). The amount of liquid here is relatively little, so it is served in a wide shallow dish, not a deep bowl. So you might see that in terms … Continue reading

Gaeng Pah

This is not a dish that is familiar to non-Thais, and that’s probably because most westerners just don’t have the heat tolerance for it– it’s one of the most spicy dishes in Thai cuisine. Gaeng Pah translates to jungle curry, and “jungle foods”, even for the Thais, are something for the brave. If you ever … Continue reading

Gaeng Som

Gaeng Som, unlike its descriptive English name of Thai Sour Curry, is a great dish that showcases a balance in three dominant flavours — sour, salty, and sweet. The key is that none of these three flavour overshadow the other, so the balance is perfectly equal. Yes, it is also spicy, but the better Gaeng … Continue reading

Tempura Batter

Nobu’s tempura batter recipe is simple and straight forward. Not just reserved for prawns and vegetables, Japanese style, this would even be good for traditional British fish and chips.


This is a comforting Japanese dish with steamed rice that is topped with seasoned breaded fried pork cutlets and egg.