Titled An Asian Touch, V-ZUG’s latest cookbook features 100 recipes from 21 Singapore-based chefs that can easily be replicated at home with the precision and steam competence that V-ZUG appliances has to offer. The cookbook is edited in partnership with the Singapore’s Chef Association (SCA) who was founded by Ernst Huber.
Using smart cooking functions from V-ZUG appliances and innovative cooking methods, the recipes in the cookbook pay homage to Asian flavours with a bold twist. Each recipe has been meticulously reconfigured to not just be easily replicable at home, but to also introduce the versatility and multi-functionality of V-ZUG’s steam cookers and ovens to homeowners.
The impressive cookbook features recipes contributed by 21 of Singapore’s top chefs, including Ryan Clift of award-winning The Tippling Club, who also is the global ambassador of V-ZUG and the culinary director of V-DINING; V-DINING’s very own pastry chef Joe Leong; and sous chef of Japanese cuisine at The Fullerton Hotel Singapore Norman Lim.
At V-ZUG’s cookbook launch at V-DINING, Options had the chance to taste some of the dishes created by these three chefs.
First up was Chef Clift, who tantalised our tastebuds with a beautiful Wagyu beef dish: Wagyu with Textures of Umami. It does take some time and patience to prepare, but every bite is worth every minute spent on cooking this. As its name indicates, this dish draws from the various delicious ways that umami can present itself, whether through slices of cured A5 Kagoshima striploin, carefully harvested Japanese fruit tomato, or unctuous Wagyu fats.
Chef Clift showcased another recipe from the cookbook — Aged Bresse Pigeon — but with quail meat instead of pigeon. This shows how easily some of the ingredients can be changed to allow yourself to experiment in the kitchen. This dish is one that is rather meticulous, requiring much preparation and time, but as Chef Clift has demonstrated, good food is not to be rushed.
After that, Chef Lim of Fullerton showed us how he made his smooth, delicious, yet simple Crab Meat Chawanmushi using V-ZUG’s steam cooker. With only seven simple ingredients and a preparation time of just 30 minutes, this is one dish that can be very easily replicated.
Also using the steam function on V-ZUG’s oven, Chef Lim whipped up an utterly tender Beef Short Ribs that has been slow-cooked to perfection, transforming the usually tough cut into a rich and succulent dish with sweet and savoury notes. He served the beef with a side of fresh wasabi, which, according to him, is a common and traditional condiment in Japan to pair with beef dishes.
For dessert, V-DINING’s very own Chef Leong took the stage. The 28-yearold chef has some large shoes to fill, as his parents, Sam and Forest Leong, are top chefs in Singapore, whose recipes are also featured in V-ZUG’s cookbook.
To end our meal at V-DINING on a sweet note, Chef Leong introduced the Citrus Olive Oil Cake, which he explains is a recipe he came up with to give his diabetic grandmother a healthier and low-sugar dessert option to enjoy. With mandarin orange zest giving the dish a robust sweetness and the olive oil giving hints of savoury and fruity nuances, this healthier-option cake tastes so much better than many of the other regular cakes out there.
As an avid tea-lover, Chef Leong also created the Oolong Madeleine recipe that features the elegant and sweet aromas of oolong tea in the traditional and buttery French madeleine cakes.
An Asian Touch will be released in limited quantities. It is exclusively available to customers who are purchasing V-ZUG’s combi-steam or oven at V-ZUG Studio or V-ZUG Zugorama while stocks last.
V-ZUG SINGAPORE & V-DINING
6 Scotts Road Scotts Square #03-11/12/13
Singapore 228209
