The Straits Times
Published on Feb 16, 2013

Revive Chinese New Year leftovers


With the abundance of Chinese New Year feasting inevitably comes leftover goodies such as bak kwa and mandarin oranges.

Seven chefs come up with innovative creations to work these two ingredients into a variety of dishes - from appetiser to dessert and even a cocktail.

Executive chef Jonathan Kinsella from db Bistro Moderne at Marina Bay Sands whips up a spicy crab salad with a mandarin orange dressing, while chef William Teh of Casa Verde at the Botanic Gardens features a pasta carbonara bak kwa.

For breakfast, pair the mandarin orange jam recipe from Fairmont Singapore & Swissotel The Stamford's executive pastry chef Thierry Delourneaux with toast.