East meets West
Nostalgia. The most powerful seasoning that turns raw ingredients into influential gratifying dishes. Thus, I chose peranakan. Growing up in a modernized Peranakan family directed my unique pattern in my cooking – combination of peranakan flavours and westernized flair. I always believed that a dish should amplify a chef’s individual personality. Hence, in all my creations, my diners will get to know a little bit of me each time. That’s what food is all about in my kitchen – the unexpected explosion of savors and culture.
Chocolate Fondant with Salted Gula Melaka Ice cream
Serves 4
Prep time 15 minutes
Cook time 10 minutes
150g dark chocolate, pieces
100g palm oil
3 eggs
4 egg yolks
150g icing sugar
45g flour
45g unsweetened cocoa powder
Preheat the oven to 180C
Dark chocolate fondant: melt the chocolate with palm oil over a saucepan of simmering water (bain marie). Whisk the eggs and yolks. Mix the sugar, flour and cocoa powder then sieve into the egg mixture. Remove the chocolate from the heat, add into the batter and mix well. Transfer to a piping bag fitted with a large plain tip and fill the prepared molds. Cook until the tops are set and coming away from the sides, about 9 to 11 minutes at 180C.
Let fondant cool before removing fondant from the rims. Dust with icing sugar once to serve.
300 ml double cream
100 g condensed milk
100ml gula Melaka
½ tablespoon salt
Whisk all the ingredients together until soft peaks form, and you have a velvety fluffy light mixture, then fill in airtight container and freeze for 6 hours or overnight. Serve straight from freezer.
by 
Tell us what you think!