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Fairmont & Swissotel Recipe Kits - Week 5

Posted: May 19, 2020
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With our easy-to-follow recipe, quality ingredients and an Aquaponics side salad fresh from our farm to your home, each recipe kit has everything you need to conveniently prepare a meal in the comfort of home.

Try your hands at creating 8 different dishes, developed by our award-winning culinary team at Fairmont Singapore & Swissôtel The Stamford. From The Eight’s Cajun Snapper Taco, Asparagus Salad; SKAI’s Dingle Dell Pork Belly, Chocolate Liquid Fondant to Asian Market Cafe’s Black Pepper Teriyaki Chicken, Assam Pedas Tilapia, Tom Kha Gai and Beef Mapo Tofu you can now enjoy #FairmontAndSwissotelFoodAtHome

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View & Download Recipe Kits from Week 7 & 8

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View & Download Recipe Kits from Week 3

View & Download Recipe Kits from Week 2

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Tomato Coriander Salsa, Avocado, Aquaponics Romaine (Serves 2)
Level: Easy * | Estimated Time: 30 minutes | Download Recipe

Ingredients: 2 pcs Snapper Fillets, 50gm Cajun Spice Premix, 200gm Tomato Salsa Premix, 2 pcs Tomato (sliced), 1 sprig Coriander (chopped), 1 pc Avocado (cut into wedges), 1 pc Red Onion (sliced), 80gm Aquaponics Lettuce, 1 pc Lemon (cut into wedges), 6 pcs Taco Shell, Olive Oil

1. Preheat oven to 180˚C. Turn pan or griller on to medium high heat.
2. Season snapper fillets with Cajun premix. Brush pan or griller with oil.
3. Sear snapper for a minute on one side. Flip over and sear other side for another minute. Put in oven for 10 minutes. Flake the fish when cooled.
4. To assemble, fill taco shells with lettuce, sliced tomato, onion, coriander, avocado and fish flakes.
5. Transfer to a plate. Serve with salsa and lemon wedges on the side.

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Quinoa, Mozzarella, Black Truffle Dressing (Serves 2)
Level: Easy ** | Estimated Time: 30 minutes | Download Recipe

Ingredients: 8 pcs US Asparagus, 10pcs Thai Asparagus, 1000ml Water, Salt (to taste), 1 box Quinoa (precooked), 2 pcs Buffalo Mozzarella, 150gm Truffle Dressing Premix, 80gm Fried Bread, Aquaponics Salad

1. Boil a pot of water and prepare ice water on the side.
2. Peel and trim asparagus. Blanch in boiling water and flash in ice bath. Remove, drain off excess water and set aside.
3. Place asparagus, quinoa and mozzarella on plate and dress with truffle dressing. Garnish with fried bread and salad on the side.

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Coco Beans, Pickled Onion, Pork Jus (Serves 2)
Level: Easy ** | Estimated Time: 30 minutes | Download Recipe

Ingredients: 350gm Dingle Dell Pork Belly (precooked), 220gm Coco Beas & Baco Stew (precooked), 50gm Pickled Onion, 125ml Pork Jus, Salt (to taste), Black Pepper (milled, to taste), Aquaponics Salad

1. In a pot, bring water to simmer at an estimate of 55°C. Place pork belly pouch in water for 30 minutes.
2. Reheat bean stew and jus separately in a pot. Set aside once boiled.
3. Heat up a pan on medium high heat. Remove pork from pouch, pat off excess water and sear meat fat face down until golden brown. Slice to desired thickness.
4. Transfer stew to a plate, place sliced pork on stew and dress with sauce. Serve with salad on the side.

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Chocolate Mousse, Muscovado Biscuit, Meringue (Serves 2)
Level: Easy ** | Estimated time: 20 minutes | Download Recipe

Ingredients: 2 pcs Liquid Fondant Premix, 220gm Chocolate Mousse Premix, 10 pcs Muscovado Biscuit, 10 pcs Chocolate Meringue

1. Preheat oven to 180°C. Warm fondant for 4 minutes only (ensure fondant is kept at room temperature).
2. Pipe mousse on fondant and garnish with biscuit and meringue. Serve immediately.

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Cabbage Slaw, Spring Onion, Sesame (Serves 2)
Level: Moderate *** | Estimated Time: 50 minutes | Download Recipe

Ingredients: 2 pcs Boneless Chicken Thigh, 200gm Teriyaki Sauce Premix, 10gm Black Pepper (coarse), 100gm Round Cabbage (shredded), 80gm Aquaponics Salad, Ice Water, 50ml Wafu Dressing, 1 sprig Spring Onion (sliced), 5gm Sesame Seeds

1. Preheat oven to 200˚C.
2. Marinate chicken with teriyaki premix and black pepper. Set aside in fridge for 30 minutes.
3. Thinly shred cabbage and soak in ice water. Drain well and mix with salad.
4. Drain excess liquid from chicken and bake in oven for 8 minutes.
5. Transfer cooked chicken to a plate and garnish with spring onion and sesame seeds. Serve salad with wafu dressing on the side.

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Okra, Tomato, Coriander (Serves 2)
Level: Easy * | Estimated Time: 40 minutes | Download Recipe

Ingredients: 2 pcs Tilapia Fillets, Salt (to taste), White Pepper Powder (to taste), 300gm Assam Premix, 150ml Water, 20gm Fish Curry Powder, 6 pcs Okra (slant cut in halves), 2 pcs Tomato (cut into wedges), 1 sprig Coriander (cut to 1 inch in length)

1. Marinate tilapia fillets with salt and pepper. Set aside in fridge for 20 minutes.
2. Steam tilapia in steamer for 8 minutes. Remove excess water and transfer to plate.
3. Heat up assam premix with water and curry powder. Bring to a boil and add okra and tomato. Bring to simmer for 2 minutes.
4. Transfer tilapia to a plate and dress with assam sauce. Garnish with coriander.

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Chicken, Kaffir Lime, Mushrooms, Coconut (Serves 2)
Level: Easy * | Estimated time: 30 minutes | Download Recipe

Ingredients: 2 pcs Boneless Chicken Thigh (cubed), 300gm Thai Spice Premix, 2 stalks Lemongrass (crushed), 200ml Coconut Milk, 300ml Water, 1 pc Lime, 4 pcs Kaffir Lime Leaf, 1 sprig Basil, 100gm Mushrooms (sliced), 1 pc Tomato (cut into wedges), 1 sprig Coriander (chopped), Salt (to taste), Palm Sugar (to taste)

1. Heat a pot to medium heat and add about 100ml of the coconut milk, lemongrass, Thai spice premix and water.
2. Add chicken cubes and mushrooms into broth. Ensure not to let broth boil, just simmer.
3. Just before the coconut milk comes to a boil, add remaining coconut milk. Turn down the heat to medium low.
4. Maintain broth at low heat. Add in kaffir lime leaf, basil, tomato. Adjust seasoning
5. Transfer to a bowl and garnish with coriander.

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Chinese Bun, Coriander (Serves 2)
Level: Easy * | Estimated Time: 30 minutes | Download Recipe

Ingredients: 400gm Medium Firm Tofu, Salt (to taste), 2 tbsp Corn Oil, 200gm Beef (minced), 10gm Young Ginger (minced), 10gm Garlic (chopped), 50gm Szechuan Chilli Bean Paste, 10gm Chilli Powder, 500ml Vegetable Broth, 2 tbsp Cornstarch (mixed with water), 3 tbsp of water, 1 sprig Spring Onion (chopped), 1 sprig Coriander (chopped), 6 pcs Chinese Bun

1. Cut tofu into 2.5cm / 1 inch cubes. Gently slide the cubes into a pot filled with cold water. Add salt. Bring water to a boil then simmer for a further 2-3 minutes. Drain and set aside.
2. Heat up corn oil in a wok. Add ginger then leave to sizzle for 10 seconds. Add minced beef and stir fry until meat turns a pale colour.
3. Stir in chilli bean paste, chilli powder and garlic. Fry till fragrant.
4. Pour in vegetable broth then bring to a boil. Gently slide in drained tofu. Leave to boil (uncovered) until the volume of the liquid reduces by one third.
5. Pour half of the starch & water mixture into the wok (stir well beforehand). Leave to boil for 10 seconds or so. Add the remaining half. Remove wok from the heat when the sauce is thickened.
6. Sprinkle with spring onion and coriander. Serve hot with steamed Chinese buns.

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Aquaponics Salad, Tomatoes, Sauce à la Meunière (Serves 2)
Level: Easy * | Estimated Time: 30 minutes | Download Recipe

Ingredients: 2 pcs Aquaponics Tilapia Fillets, 100g Aquaponics Salad, 10 pcs Cherry Tomatoes, 3 tbsp Olive Oil, 10gm Italian Parsley (chopped), 20gm Capers (chopped), 2 pcs Lemon, 30gm Shallots, 15gm Black Olives (chopped), Sea Salt

1. Preheat oven to 160˚C.
2. Cut lemon in segments and reserve juice for sauce & salad dressing. Keep lemon rind and chop with capers, parsley, shallots and olives.
3. On a baking tray, season the tilapia with salt, pepper, olive oil. Bake in the oven for 8 minutes.
4. Cut tomatoes into halves and toss in salad with olive oil, lemon juice and salt.
5. Mix in the chopped capers, parsley, shallots, olives, lemon segments and rind.
6. Arrange salad & tomatoes on plate, then place baked tilapia fillet on top. Dress it with sauce & serve.

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You can opt for island-wide delivery or pick up from Fairmont Singapore driveway without leaving your vehicle.

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