Cheese Sauce Base

Cheese Fondue

  • Unsalted Butter 20.0 g
  • Garlic, minced 40.0 g
  • Ginger, minced 40.0 g
  • Red Peppercorn 4.0 g
  • Cheese Sauce Base 400.0 g
  • Mala Paste 40.0 g
  • Cream 100.0 g
  • Szechuan Peppercorn Oil 5.0 ml

Garnish and Condiments

  • Asparagus, roasted 100.0 g
  • White Asparagus, roasted 100.0 g
  • Cauliflower, roasted 150.0 g
  • Broccoli, roasted 150.0 g
  • Cherry Tomato, roasted 100.0 g
  • Snail Sausage, roasted 150.0 g
  • Cocktail Sausage, roasted 150.0 g

Our version of cheese fondue incorporates a touch of "mala" which Sinagaporeans enjoy! Served with assorted condiments that pair well with the cheesiness of the fondue and the numbness of the spices, this recipe is a great for sharing over a glass of beer.



  1. Cheese Sauce Base

    • Bring water to boil and whisk in Knorr Instant Cheese Sauce Mix. Let in simmer for 2 mins and set aside.
  2. Cheese Fondue

    • In a pot, sweat garlic and ginger in butter till fragrant.
    • Add in red peppercorn, cheese sauce base and bring to boil.
    • Fold in mala paste and cream. Let it simmer for 5 mins.
    • Fold in Szechuan peppercorn oil and set aside.
  3. Garnish and Condiments

    • Sear assorted condiments and assemble on a plate.
    • Serve with Szechuan Cheddar Cheese Fondue.