Archives: Chef Academy

Elevate the basic classic – Buttermilk fried chicken. Learn the ingredients from spices to sweet honey glazes.

Compliment your duck with edamame beans and exotic mushrooms before pairing sweet elements and floral garnishes.

Learn to sear and caramelise duck before creating a berry coulis and reduced duck stock.

Learn the ingredients for this duck dish using a zesty curing solution with a sous-vide technique!

Chef Bagh Sigh reveals the final spices and ingredients involved in creating aromatic seasonings and sauces.

Learn about the spices and yoghurts that encase this iconic dish as well as the restaurant’s personal garam masala blend for bold flavours.

Watch part-two as this classic dish is slipped onto skewers and finished in a traditional clay oven.

Explore the myriad of marinades and colourful spices involved in making Tandoor chicken.

Be guided through the techniques and final assembly for the perfect Taco plating.

Combine your chipotle toreados, deep-fried skin and sous vide chicken to create a refined take on chicken tacos.