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Brussels slaw

Smoky gochujang glaze

Charred brussels sprouts


  • Toasted white sesame seeds 20.0 g
  • Spring onions slicedcurls 30.0 g
  • Coriandercress 10.0 g

One advantage of working with vegetables is you may use many more cooking techniques to offer different dining experiences to your guests.



  1. Brussels slaw

    • Wash the Brussels sprouts thoroughly.
    • Slice Brussels sprouts to 2 mm thickness.
    • Transfer shredded Brussels sprouts to mixing bowl.
    • Add in all other ingredients and mix well.
    • Chill it down in chiller for 1 hour before serving.
  2. Smoky gochujang glaze

    • Add all ingredients into a mixing bowl.
    • Whisk well and set aside for later use.
  3. Charred brussels sprouts

    • Wash the Brussels sprouts thoroughly
    • Trim and cut Brussels sprouts into half
    • Place Brussels sprouts, olive oil, aromat seasoning and white pepper into mixing bowl
    • Toss well and let it marinate for 15 mins
    • Preheat oven with thick cast iron tray to 200˚C
    • Once ready, pour marinated Brussels sprouts onto cast iron tray evenly.
    • Roast it for 8 mins and stir it gently half way.
    • Once charred, transfer to mixing bowl and drizzle smoky gochujang glaze over it.
    • Toss well and transfer to plate.
    • Garnish well and serve alongside chilled Brussels slaw.
  4. Garnish