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In a unique collaboration The Master Chef
After Hours Winner Jimmy Guo introduces 4 tasty recipes for a culinary day and
night. Presented with the Singular Society 100% True (Hard-Paste) Porcelain Collection. 


In a unique collaboration The Master Chef
After Hours Winner Jimmy Guo introduces 4 tasty recipes for a culinary day and
night. Presented with the Singular Society 100% True (Hard-Paste) Porcelain Collection. 



How would you describe your cooking?
– I’m currently working on my first cookbook which is all about Chinese food so there’s a lot of that right now. However, that’s not everything I’m about as a cook since I love dishes from all cuisines with a particular fascination for street food dishes. However, I always look for ways to pack big flavours into my dishes. A lot of acids, and a lot of umami. I like food with a depth of flavour so I really love using spices and fermented ingredients.

What have you created for The Singular Society members?
– The dishes I’ve made here are meant to represent all the meals I’d eat in a single day. It’s a variety of different cuisines ranging from modern European to Thai street food which all look amazing with this porcelain. They’re relatively quick and easy recipes too so I hope people feel inspired to try them at home.

How do you reason when choosing porcelain for your dishes?
– My style of cooking tends to be quite colourful and expressive in itself so I usually go for quite subdued porcelain. I really love ceramics where you can see the handcraft expressed in beautiful imperfections. I think that organic element really helps to make a plate of food feel inviting and delicious.

What are the benefits of white porcelain?
– White is like a blank canvas that lets the food shine for itself. Just like a perfect white T-shirt is so hard to get right, I think it is the details and proportions that make this series so special. What I particularly love about The Singular Society collection is that thin beige border around the edge that subtly frames the food.

Are there any pitfalls when combining food with porcelain?
– Colour combinations and visual references are definitely important factors to consider when choosing a plate. Something I’m very particular about is that I always think about the transparency of the dish when choosing a plate. For example, If you have a clear sauce with a beautiful colour, you don’t want it to be obscured against a dark plate. However, rules are always meant to be broken and a clash can be beautiful when done right. With white, you can pretty much plate anything, but remember there’s nowhere to hide if it looks messy. 



Tomato toast with soft scrambled eggs


Tomato toast
1. Toast the bread to your liking.

2. Slice the tomato in halves, remove the core and slice into 1cm slices. Season with salt.

3. Combine mayonnaise, lemon juice, lemon zest, and just a smidge of grated garlic in a bowl. Season with salt.

4. Smear a generous amount of the mayo on the bread, arrange tomato slices and sprinkle with gochugaru, chives, sesame seeds, flaky salt, pepper and olive oil.

Soft scrambled eggs
1. Beat eggs with a fork until smooth. Season with salt. Heat a nonstick pan on medium-low heat.

2. Melt the butter but do not allow it to brown.

3. Pour in the eggs and allow to set until a thin sheet is formed at the bottom, 10-20 seconds. Using a silicone spatula, scrape sheet in towards centre and allow uncooked egg to cook. Repeat until 80% of the egg is cooked and the scramble still looks glossy. Take off heat and immediately divide onto two plates. Garnish with chopped chives.


Pad krapao with smashed cucumber salad


Cucumber salad

1. Split cucumber in half lengthwise. Scoop out watery seeds with a teaspoon and smash the cucumbers cut side down using your weapon of choice.

2. Using your hands. Tear cucumber into bite-sized pieces and season with salt. Leave in a colander to drain for at least 15 minutes.

3. In a small bowl, mix rice vinegar and sugar until dissolved.

4. Combine cucumber with red onion and dress with vinegar right before serving. Top with peanuts.

Pad krapao
1. Smash garlic and chilies into a rough paste using a mortar and pestle. Choose the amount of chilies according to your spice preference.

2. Heat a generous amount of vegetable oil in a wok or skillet until smoking hot. Carefully crack in the eggs and fry until golden and crisp around the edges. Be careful and stand back as the oil may splatter. Once cooked, transfer eggs on a paper towel and set aside.

3. Pour off all but 2 tbsp oil and return wok to high heat. Add the garlic and chilies and cook for 30 about 30 seconds until fragrant.

4. Push the aromatics to the side of the pan and add the mince. Using a spatula, spread and press the mince into an even layer and leave it to brown for a couple of minutes.

5. Break up the mince into smaller pieces, add onion and continue to stir fry for 2-3 minutes on high heat.

6. Add oyster sauce, sugar and dark sweet soy. Stir through and season with fish sauce to taste.

7. Take pan off the heat and stir through the basil until wilted.

8. Serve over a bed of freshly steamed jasmine rice and top with the fried egg.




1. Heat olive oil in a large high-sided skillet and toast panko over medium heat until golden and crisp. Sprinkle in Parmesan Cheese and add garlic, stir through until the crumbs are dry and crisp. Take off heat, add lemon zest and season with salt and pepper. Transfer to a bowl and set aside.

2. Peel and devein the prawns. If using large prawns, split the tails in half lengthwise. Reserve prawn heads and shell.

3. In a bowl, combine prawn tails with 1 grated garlic clove, salt, pepper and 2 tbsp olive oil. Allow to marinate while making the stock.

4. Heat olive oil on medium-high heat in a skillet and add prawn shells and heads. Cook until shells turn red and smell wonderful. Add 2 dl white wine, cook until mostly dry and follow with enough water to cover the shells. Simmer for 10 minutes and reduce until you have about 3-4 dl liquid left. Strain and reserve the stock, discard shells.

5. Wipe out skillet and heat olive oil on medium-high heat. Add the marinated prawns and cook undisturbed until lightly browned. Flip and cook until 80% cooked through. Remove from pan
and set aside.

6. Add more olive oil to the pan, add the garlic, chili flakes and cook until fragrant. Add the tomatoes and cook until they begin to melt. Add the prawn stock, season with salt and keep warm.

7. Meanwhile, cook pasta 2 minutes short of package instructions.

8. Transfer the pasta to to the skillet. Finish cooking in the sauce until al dente. Add pasta water if it looks dry. Add butter, lemon juice and zest, cooked prawns, parsley and stir through.

9. To serve, divide pasta among serving bowls. Top with breadcrumbs and more parsley.

10. Enjoy with a crisp white wine.


Green mangoes with chili salt