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Fairmont & Swissotel Recipe Kits - Week 9 & 10

Posted: June 24, 2020
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Transform your meals at home by preparing them from scratch with Fairmont and Swissôtel Recipe Kits!

From 11 to 24 June, we are bringing back our crowd favourites, developed by our award-winning culinary team at Fairmont Singapore & Swissôtel The Stamford. From Asian Market Cafe’s Chicken Tikka Steak, Aquaponics Tilapia Fish Curry, AMC Green Curry Seafood Pot to Prego’s Spaghetti Carbonara, Italian Tilapia Seafood Stew and Nutella Pizza, you can now enjoy #FairmontAndSwissotelFoodAtHome

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.

View & Download Recipe Kits from Week 11 & 12

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Apple-Cabbage Slaw, Cider Pan Jus (Serves 2)
Level: Advance **** | Estimated Time: 40 minutes | Download Recipe

Ingredients: 250gm Kurobuta Pork Chop (bone-in), 10gm TSB Spice Premix (Ras el Hanout, Paprika, Garlic Powder, Onion Powder), 30gm Butter, 50gm Red Cabbage (shredded), 2 pcs Green Apple (shredded), 20gm Golden Raisins, 25ml Cider Vinegar, Sugar, 2 tbsp Olive Oil, Salt, 1 pc Lemon, 150ml Fond de Veau

1. Marinate pork chop with TSB spice premix and olive oil. Leave in fridge for 30 minutes.
2. Thinly shred cabbage and apple. Transfer ingredients into mixing bowl and mix with raisins, cider vinegar, lemon juice, sugar and salt. Remove excess liquid from the slaw. Toss with olive oil and set aside in the chiller.
3. Pat dry the pork chop and season with salt.
4. Heat olive oil in frying pan over medium to medium-high heat. Melt butter and wait till hot, then place pork chop for 2-3 minutes on the first side. Flip and cook until golden brown on the other side (make sure no pink juices remain).
5. Remove pork chop from pan and place it on a plate with the slaw.
6. Deglaze pan with remaining cider vinegar and add in Fond de Veau. Reduce sauce to your preference.
7. Drizzle sauce over pork chop and serve.

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Prawn, Clams, Tomato, Onion, Olives, Lemon (Serves 2)
Level: Moderate ** | Estimated Time: 40 minutes | Download Recipe

Ingredients: 2 pcs Aquaponic Tilapia Fillets, 4 pcs Prawn, 6 pcs White Clam, 6 pcs Cherry Tomato (cut in halves), 1 pc Red onion (sliced), 10 pcs Black Olive (cut in halves), 4 pcs Garlic Clove (peeled and sliced), 200ml White Wine, 500ml Prego Homemade Shellfish Broth Premix, 1 pc Lemon (wedges), 1 loaf Sour Dough Bread (sliced and toasted), 1 sprig Fresh Aquaponics Basil, Olive Oil, Chili Flakes, Salt

1. Preheat oven to 160˚C. Slice bread and toast it in the oven to your liking. Set aside.
2. Slice all vegetables and set aside.
3. Heat sauce pot with olive oil over medium heat. Add onion and garlic. Sweat vegetables till translucent, then pour in white wine and broth. Bring to simmer.
4. Poach fish fillets in broth, followed by seafood.
5. Cover with lid and cook for 5 minutes.
6. Season with basil leaf, salt and chili flakes. Serve with sliced bread and lemon wedges on the side.

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Prawn, Mussels, Clams, Squid, Eggplant, Tomato, Kaffir Lime, Aquaponics Basil (Serves 2)
Level: Easy * | Estimated Time: 30 minutes | Download Recipe

Ingredients: 4 pcs Tiger Prawn, 6 pcs Black Mussel, 6 pcs White Clam, 40gm Squid, 80gm Eggplant (thickly sliced), 1 pc Tomato (wedges), 8 pcs Kaffir Lime Leaves, 1 sprig Aquaponics Basil, 400gm Homemade Green Curry Paste Premix, 600ml Water, 300ml Coconut Milk, 30gm Palm Sugar, 1 sprig Coriander, Olive Oil, Salt

1. Heat olive oil in a wok with medium high heat. Add in curry premix, kaffir lime leaves and water. Bring to boil and season with palm sugar, salt, basil and coconut milk.
2. Add cut vegetables followed by seafood. Simmer for 10 minutes.
3. Garnish with coriander and serve.

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

Ingredients: 2 pcs Tilapia Fillet, 10gm Fish Curry Powder, 300gm Fish Curry Mustard Paste Premix, 400ml Water, 5 pcs Okra (cut in halves), 1 pc Tomato (wedges), 1 pc Eggplant (thickly sliced), 15-18 pcs Curry Leaves, 2 pcs Red Chili (sliced), 2 sprigs Coriander (cut lengthwise), 100ml Evaporated Milk, Olive Oil, Sugar, Salt

1. Marinate fish fillets with curry powder, salt, olive oil and set aside in fridge for 20 minutes.
2. Heat olive oil in a wok with medium high heat. Add in curry premix, curry leaves & water. Bring to boil, and then add cut vegetables followed by fish fillets. Simmer for 15 minutes.
3. Season with sugar, salt and evaporated milk.
4. Garnish with red cut chili and coriander.
5. Ready to serve.

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Cauliflower, Onion Salad (Serves 2)
Level: Easy * | Estimated Time: 60 minutes | Download Recipe

Ingredients: 2 pcs Chicken Thigh (boneless), 300gm Tikka Yoghurt Premix, 300gm Cauliflower (chunks), 2 pcs Tomato (thin wedges), 1 pc Red Onion (thinly shaved), 4 sprigs Coriander, 1 pc Cucumber (thinly shaved), 10gm Chaat Masala, 2 pcs Lemon (wedges), Olive Oil and Salt

1. Preheat oven to 180°C.
2. Mix chicken thigh and cauliflower with tikka premix. Leave to marinate in fridge for 30 minutes.
3. Bake chicken & cauliflower for 20 minutes.
4. Thinly shave cucumber, onion, tomatoes and transfer into mixing bowl. Mix with coriander, chaat masala, olive oil, salt and lemon juice. Set aside in chiller.
5. Plate chicken tikka and cauliflower, garnish with onion salad and lemon wedges on the side.

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Bacon, Egg Yolk, Cream, Parmesan (Serves 2)
Level: Easy * | Estimated Time: 30 minutes | Download Recipe

Ingredients: 400gm Homemade Spaghetti, 4 Liter Water, 125gm Bacon, 250ml Cream, 100gm Parmesan Cheese, 4 pcs Egg Yolk, Olive Oil, Salt

1. Boil water with salt for cooking pasta.
2. Heat up bacon in a pan at medium high heat till crispy. Set aside for later use.
3. In a mixing bowl, combine cream, egg yolks, parmesan cheese and set aside.
4. Blanch pasta in salted water till desired texture and transfer to pan with bacon. On medium heat, keep tossing pasta and fold in egg mixture until it starts to thicken.
5. Transfer to a plate and garnish with additional bacon chips, egg yolk or parmesan cheese to your liking. Serve immediately.

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Strawberry, Marshmallow, Rainbow Sprinkle (Serves 2)
Level: Moderate *** | Estimated Time: 30 minutes | Download Recipe

Ingredients: 200gm Prego Homemade Pizza Dough, Flour (to dust), 150gm Nutella, 100gm Strawberry (thinly sliced), 40gm Marshmallows, 15gm Rainbow Sprinkle

1. Preheat oven to 230˚C.
2. Roll dough to desired thickness with flour if needed. Transfer to baking tray.
3. With dough on the baking tray, spread Nutella evenly, sprinkle with marshmallows.
4. Bake in oven for approximately 8 minutes (varies with size of oven and thickness of dough).
5. Remove from oven. Garnish with strawberries, rainbow sprinkle and cut to desired portions.

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

Ingredients: 2pcs 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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