Out of the four flavours i have used, this one i can proudly call my own. The reason i came up with the idea was when i saw that the French treated Asian food as a delicacy and that not many classically

French trained chefs used Asian influence in their food. Therefore, i used French finesse with Asian know how and et voila...the Asiatique butter was born! The colour alone draws the eye immediately and the classic combination of garlic, ginger, red chilli and chive ensure that this butter works as a building block or finisher for all Asian cooking.

Ideal for

• As an added element to the inside of dim sum and Oriental dumplings,
• Special-fried and steamed rice
• noodles
• fish
• meat
• shellfish
• vegetables
• Asian styled soups and broths
• inside omelettes and other Asian egg inspired dishes
• potatoes
• finisher/emulsifier for Asian sauces and also as a base for Australasian, African or South American dishes

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