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Serving easy-to-make holiday recipes from chefs we know (and love)

The holiday season is officially upon us, it’s time to start thinking about at-home entertaining. In a quest to simplify the task at hand, we called in the experts – Italian restaurateur and owner of gourmet retail chain Mercato Gourmet – Chef Gianni Caprioli, Michelin-star Chef Ryota San, and a popular French restaurant Maison de la Truffe - to show us how to whip together everything you need for a festive feast.

Now choose a cuisine, play to your strengths, and have fun creating these star recipes with a story to tell. Pro tip: plate your dish with exquisite tableware to create a feast worthy of a Michelin-star.

ITALIAN Chef Gianni

Loved for his exclusive Truffle Tasting Menu and his selection of gourmet Italian delicacies, Chef Gianni recommends one of his signature dishes, the Linguine Alle Vongole for the holidays. A hearty and comforting recipe that offers maximal flavours and minimal stress.

Linguine Alle Vongole

Portion: 2 people

Cooking time: 20 minutes


  • 500g linguine
  • 800g clams (with shell on)
  • 2 cloves of garlic (chopped)
  • 200g extra virgin olive oil
  • Chili (flakes or fresh)
  • 200ml white wine
  • Half a bunch of Italian parsley (chopped)


  1. Cook the linguine in salted boiling water until al dente according to package directions.
  2. Heat olive oil in a frying pan, lightly sauté chili flakes and chopped garlic.
  3. Add the Diamon clams to the pan followed by white wine, simmer for 4 minutes. Set aside some clam shells for garnish.
  4. Add cooked linguine to clam mixture
  5. Let the sauce be absorbed by the linguine until well-coated.
  6. Add parsley and black pepper to taste; stir through the fresh parsley and leave for a minute.
  7. Plate and serve.


A firm favourite during the cooler months in Hong Kong and one that conjures up fond memories, we’ve asked Michelin-star Chef Ryota to share his mouthwatering Japanese clay pot rice (Donabe-gohan) recipe, a signature dish at Ryota Kappo Modern, so you can recreate it at your next dinner party. Look to seasoned Japanese rice, grilled wagyu beef coupled with black truffle paste to lend your dish extra umami. “I like to have this rice with miso soup, homemade pickles, and hot hojicha (roasted green tea). Our original sake, ENSO, goes well with it too,” recommends Chef Ryota.

Wagyu and Black Truffle Clay Pot Rice

Portion: 4-5 people

Cooking time: 40 minutes (+ 1-2 hours for soaking rice)


  • 3 packets (30g) Katsuo/bonito dashi (stock) pack
  • 600g water

For Rice:

  • 350g rice
  • 500ml – 1L filtered or mineral water for soaking (You will need some more for washing rice.)
  • 500g dashi-stock
  • 2g salt
  • 25g soy sauce
  • 10g Mirin (sweet sake)

For Toppings:

  • 250g beef steak* (at room temperature)

*Ryota suggests Wagyu Sirloin or Tenderloin.

  • tablespoon black truffle paste
  • 1 pack of fresh chives


Wash & soak rice:

  1. Wash 350g of dry rice grain with filtered water and drain. Repeat until drained water becomes less cloudy.

  2. Soak washed rice in filtered water or mineral water* for at least 1 hour. (Preferably 2 hours) After 1-2 hours, pour the rice into a colander and drain. 350g of rice is about 500g after soaking.

*It is important to soak the rice with good quality water, because rice can absorb the smell and taste from the water.

Make dashi-stock:

  1. Put dashi packs into a pot with 600g of water, and boil on medium heat for 5 minutes.

  2. Turn the heat off and remove dashi packets from the water.

  3. Pour the dashi stock into a bowl to cool to room temperature.

Season the stock for rice:

  1. Pour 500g of cooled dashi into a bowl, add salt, soy sauce, and mirin. Stir well until the salt is dissolved to make dashi mixture.

  2. Transfer the soaked rice (500g) into a clay pot. Add the dashi mixture and gently stir the rice to flatten the surface.

Cook rice:

  1. Put the pot on the stove without putting the lid on. Make sure the pot is flat so that the rice can cook evenly.

  2. Turn on medium heat. When the water starts to boil, stir gently with a wooden paddle to bring the bottom to the top.

  3. Cover with a lid. Turn off the heat and let it stand for 4 minutes. Do not open the lid while waiting.

  4. Turn on medium high heat and cook for 1 minute with the lid on.

  5. Turn off the heat and let it stand for 10 minutes. Do not open the lid while waiting!

While waiting for the rice to be cooked, grill the beef:

  1. Season beef steak with salt and pepper.

  2. Grill beef to medium-rare or to your liking.

  3. Cut beef into cubes.


  1. After the rice is cooked, open the lid and sprinkle 1 tablespoon of black truffle paste evenly on the rice.

  2. Put the beef cubes on top of the rice.

  3. Sprinkle dish with chives

FRENCH Maison de la Truffe

One of the most beloved delicacies during the winter season, truffles bring any dish to the height of decadence. Maison de la Truffe recommends their classic Tagliatelle with Black Truffle that is rich in aroma and bursting with flavour. This simple but luxurious recipe is easy to recreate at home and ideal for sharing with your nearest and dearest.

Tagliatelle with black truffle

Portion: 2 people

Cooking time: 20 minutes


  • 250g of Handmade crafted “Tagliatelle egg pasta with summer truffle”
  • 20 cl of fresh liquid cream
  • 200g of thick crème fraiche
  • 6 ml of Extra virgin olive oil with black winter truffle slices
  • 10g of Black truffle breaking Tuber Melanosporum
  • 10g of whole preserve (or fresh) black truffle tuber melanosporum
  • Salt


Black Truffle Sauce Pasta

  1. Reduce liquid cream and thick crème fraiche with the black truffle breaking and add Extra virgin olive oil with black winter truffle slices, until you obtain a coating consistency.
  2. Cook tagliatelle in salted boiling water until al dente. Remove from water.
  3. Add the truffled cream.
  4. Adjust seasoning.
  5. Grate on the fresh truffle and serve immediately.

Prep for your feast and shop our edit below.

2021-12-08 00:00:00.0

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