Author(s): Anderson Ho
Through the years while travelling extensively for competitions and events overseas, Anderson Hohad taken the opportunity to exchange ideas with foreign chefs and to experience the wide range of cuisines of the places that he visited. Always eager to offer an alternative slant to existing dishes, he has a penchant for reinterpreting recipes in order to present unlikely yet compatible inter-marriages of Eastern and Western ingredients, evident in his Chilled Silken Tofu Medallions with Sevruga Caviar, Capeline Roe and Wasabi Tobiko. Inspired by Japanese Kaiseki-ryori cuisine, Anderson believes in a simple approach, using the freshest produce to create complex tastes, textures and colours.
In this book, Anderson presents his personal collection of recipes photographed beautifully by Edmond Ho, in the form of 5 to 12 course tasting menus.