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Dine & Drink

Cooking Sustainably with Chef Jerome

If you are looking to give your leftover festive turkey a tangy transformation, our Chef de Cuisine of Tivano, Jerome Merlo, has prepared two delicious and easy-to-cook recipes for you! Try them and let us know if these are your new favourites.

Turkey Sandwich:

2 garlic cloves, grated or finely chopped
4 tablespoons unsalted butter, melted
1 tablespoon honey
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
3 cups packed turkey, shredded or chopped turkey
8 slices sourdough bread
8 ounces brie, sliced into 16 slices
12 tablespoons cranberry sauce, divided, plus more for serving
4 tablespoons extra-virgin olive oil, divided 

Step 1
In a medium bowl, combine garlic, butter, honey, salt, and pepper. Add turkey and toss to combine.

Step 2
Layer a slice of bread with 2 slices torn brie, 1 1/2 tablespoons cranberry sauce, and one-quarter of turkey mixture. Top with 1 1/2 tablespoons cranberry sauce and 2 more slices brie. Close sandwich with another slice of bread. Repeat with remaining bread, cheese, sauce, and turkey mixture for a total of 4 sandwiches.

Step 3
Heat a skillet over medium heat until hot. Pour in 2 tablespoons oil. Working in batches, add sandwiches, then cover and cook, turning halfway through and adding more oil if bread absorbs too much, until bread is golden brown and brie is oozing, 2 to 4 minutes per side. 

Step 4
Serve sandwiches with more cranberry sauce alongside.

Turkey Congee

3-4-pound turkey
1 medium onion, unpeeled, quartered
1 2-inch piece ginger, peeled, thinly sliced
1/2 cup long-grain rice, rinsed well salt
3 tablespoons vegetable oil
6 ounces shiitake mushrooms, stems removed, thinly slice
1 tablespoon soy sauce
Freshly ground black pepper
Cilantro leaves with tender stems and chili oil (for serving)

Step 1
Bring turkey, onion, ginger, cinnamon, star anise, and 14 cups cold water to boil in a large heavy pot. Reduce heat and simmer gently, turning turkey over halfway through, until liquid is reduced to 8 cups, 50-65 minutes. Discard carcass; strain stock through a fine- mesh sieve into a medium saucepan.

Step 2
Add rice to stock and bring to boil. Reduce heat and simmer, stirring occasionally, until soup begins to thicken, 35-45 minutes (make sure to stir the bottom of pot to prevent rice from sticking). Continue to cook, stirring constantly, until rice begins to break into smaller pieces and mixture resembles the consistency of oatmeal, 10-15 minutes longer; season congee with salt.

Step 3
Meanwhile, heat oil in a large nonstick skillet over medium-high. Cook mushrooms, tossing occasionally, until browned and crisp, 6-8 minutes. Remove from heat and add soy sauce; season generously with pepper.

Step 4
Divide congee among bowls. Top with crispy mushrooms and cilantro and drizzle with chili oil.



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