Brin Pirathapan recipes

Brûlée wattalapam is a rich Sri Lankan coconut custard infused with cardamom, topped with a caramelised sugar crust. Brin's fusion dessert blends traditional flavours with a crème brûlée-style crunch.

Try this tomato-based curry that's cooked with an Italian influence – spiced marinara blends with flavourful salsa verde and breaded lamb cutlets

Fire up the barbecue for these punchy sweet and sour pork ribs with sharp notes of tamarind, drizzled in a vibrant coriander chutney

Brin's crispy, succulent duck is glazed in a classic citrus sauce, served alongside a zesty salad of orange segments and bitter leaves for contrast

This spicy seafood chowder is a rich, warming dish packed with fresh seafood, smoky spices, and a creamy broth. With a perfect balance of heat and sweetness, it’s a comforting yet bold take on the classic chowder. Serve with crusty bread.

Brin's Vietnamese-style fishcakes are infused with turmeric, garlic, and fish sauce. They’re crisp on the outside and fluffy on the inside. Served with a fresh spring onion and herb salad, they make a perfect starter

Brin's twist on a traditional sticky toffee pudding features a rich, spiced sponge drenched in a luscious toffee sauce with a hint of heat. Paired with creamy, umami-packed no-churn miso ice cream.

Brin's leek and ricotta tart is a light yet flavourful dish, featuring sweet, caramelised leeks nestled in a creamy ricotta filling on a crisp, golden pastry base. It's topped with shards of crispy prosciutto

Tender, slow-cooked short ribs are served in a fragrant coconut broth infused with spices, chilli, and lemongrass. Brin serves his with sticky rice and coriander