Red Snapper with
Ube Bourbon Piña Colada

Ube Bourbon Piña Colada


  • 1oz Bulleit Bourbon
  • 0.5oz Don Papa Rum
  • 1.5oz Ube Spiced Coconut Cream
  • 1oz Pineapple Juice
  • 0.75oz Lemon Juice


  • Mint Bouquet, Cornflowers + Pineapple Leaves


  • Hurricane glass


  • Jigger all ingredients into a shaker tin and add pebble ice.
  • Whip shake
  • Dump into Hurricane Glass and top with pebble ice
  • Garnish w/ Mint Bouquet, Cornflowers + Pineapple Leaves

Red Snapper


  • 1 whole red snapper
  • 1 cup mayo
  • 1 tsp oyster Sauce
  • 2 pcs lap cheong
  • 1 stalk scallion
  • 1 small nub ginger
  • 1/2 bunch cilantros
  • 1 tbsp soy
  • 1/2 tsp hondashi
  • 1 pt water
  • 1 cup neutral/peanut Oil


  • Clean whole snapper and slice one side twice diagonal to open up flesh halfway through the fish up to the bone, and place in baking dish
  • Mix mayo and oyster sauce and spread evenly on the cut side of fish
  • Slice lap cheong in thin rounds, spread over mayo
  • Cut scallions in 2in batons
  • Slice ginger in thin strips (julienne)
  • Cut cilantro in 2in wide
  • Mix scallion, ginger, and cilantro, and lay over lap cheong
  • Mix soy, hondashi, and water and pour in baking dish
  • Place foil over baking dish and bake at 350 degrees for 10-15 minutes until cooked depending on how big the snapper is
  • Heat peanut or neutral oil until smoking and pour over herbs to sizzle
  • Serve with rice