Korean BBQ chicken nachos are an East meets West fusion creation that combines the best of Korean and Mexican-American cuisines in one irresistible dish. Instead of traditional tortilla chips, this recipe uses crispy fried wonton wrappers that provide an incredibly light and crunchy base. These are then topped with savoury Korean bulgogi chicken, a unique kimchi-infused cheese sauce, sweet charred corn, fresh tomatoes, and creamy queso fresco. You get crispy, creamy, tangy, sweet, and savoury goodness, all in one bite! What makes this dish truly special is the kimchi cheese sauce, which is a genius twist on classic queso. It blends the fermented and spicy flavour of kimchi juice into a smooth, melty cheddar sauce.

A matcha-yuzu glazed ham combines the earthy, slightly bitter notes of Japanese matcha green tea with the bright, aromatic, and citrusy tang of yuzu marmalade, creating a sophisticated twist on a traditional holiday ham. A popular pairing in Japanese-inspired culinary fusions, this ham is the perfect main to try this Easter. The matcha-yuzu glazed ham provides a mix of contrasting flavours that work together beautifully. Yuzu, a sweet-and-sour Japanese preserve, provides a citrus note that’s ideal for savoury glazes. Matcha adds a nutty, umami, and earthy bitterness that balances the sweetness of the glaze. The ham itself is dense, with a slightly crispy caramelised crust and a tender interior meat that remains juicy (if well-cooked). Most families opt for the traditional glazed ham recipe during Easter, but if you want to introduce a new flavour to your family, impress your guests with sophisticated cooking, or simply want to experiment with different ingredients, you should try this matcha-yuzu glazed ham. It’s familiar enough to suit picky eaters but elevated with the right flavours to impress the critics.

Nasi biryani is Singapore and Malaysia's much-loved adaptation of the Indian biryani, representing the fusion of Indian Muslim cooking with Malay influences. The name ‘nasi’ means rice in Malay, while ‘biryani’ comes from the Persian word ‘birinj’, meaning rice. While Indian biryani uses the ‘dum’ method of cooking, where semi-cooked rice and meat are layered and steamed together in a sealed pot, Nasi biryani uses the ‘absorption method’, where the rice and meat curry are cooked completely separately, then served together on a plate. This comes from the habit of Malays who love drowning their rice in thick, rich gravies and curries. The separate preparation allows for more gravy to be served.