Flavors of the Mandarin Oriental, Canouan - Brownell Travel

Flavors of the Mandarin Oriental, Canouan


There is so much to love about the Mandarin Oriental, Canoun (see 10 of them here!). Our friends at the resort have shared a few of their top recipes with us so we can bring the flavors of Canouan into our kitchens while we’re spending time at home. Enjoy!  

Vanilla Vape


  • 1.5 oz. Stoli Vanilla Vodka
  • ¾ oz. White Crème de Cocoa
  • 3 oz. pineapple juice
  • 1 oz. lemon juice
  • 0.5 oz. pineapple syrup
  • Pineapple wedge, for garnish


  1. Combine all ingredients in a cocktail shaker and shake.
  2. Double strain into a rock glass.
  3. Garnish with a pineapple wedge. 



Steamed Fish with Bok Choy, Ginger, & Shallot


  • 700g Fish/whole or fillet, scaled and cleaned
  • 1 Shallot left whole
  • ½ tsp Sea salt
  • 300mls Fresh fish stock
  • 20mls Light soy sauce
  • 10mls Sesame Oil
  • 20mls Shao xing cooking wine
  • 2 heads Bok Choy, washed and cut into quarters
  • 1 Tbsp Caster sugar
  • 40g Ginger finely julienned
  • 2 Shallots sliced
  • 2 Tbsp Peanut Oil
  • 2 Tbsp Sesame oil
  • ½ Coriander leaf
  • Pickled Ginger Julienne
  • Crispy Shallots


  1. Cut the fins off the whole fish and bone from inside out.
  2. Place the whole shallots inside and season
  3. Mix the stock, soy sauce, sesame oil, shao xing, castor sugar and the ginger in a pot and boil for 2-3 minutes, cool.
  4. Place the fish in a CV bag and pour ½ the soy mixture in and close tight.
  5. Place in a pot of simmering water and cook for about 10-12 minutes add the bok choy and cook for 3 minutes take out
  6. Take out of the bag and place just the fish on a plate
  7. Heat the peanut oil and sesame oil in a small pan until it is smoking, then douse the fish with the oils – be careful, it will spill!
  8. Then add the remaining soy mixture.
  9. Top with the coriander, mint, julienne fresh vegetables, ginger and crispy shallot serve immediately.



Banana Soufflé


Banana Base
  • 15 g nutmeg
  • 10 g cinnamon
  • 2 pieces vanilla bean (split)
  • 50 ml sparrow rum
  • 100 g egg whites
  • 25 g sugar
  • 15 g lime juice
Pastry Cream
  • 4 egg yolks
  • 500 ml milk
  • 40 g corn starch
  • 150 g sugar
  • 3 pieces vanilla
Crème Anglaise
  • 50 ml sunset rum
  • 500 ml milk
  • 175 g sugar
  • 4 egg yolks
  • 50 ml cream


Banana Base
  1. In a very hot pan add chopped banana, nutmeg, cinnamon, vanilla and rum.
  2. Reduce heat, keep stirring to prevent burning and to allow the mixture to dry, and remove as much moisture as possible.
Pastry Cream
  1. In a bowl, combine yolks, cornstarch, sugar, vanilla, whisk until combined.
  2. Boil milk and pour over the yolk mixture.
  3. Pour the warm mixture back to the pot of milk, stir and cook until thickened.
  4. Remove from heat place in kitchen aid and cool with paddle attachment or in a bowl and cover direct on the surface with plastic wrap.
Creme Anglaise
  1. Combine yolks, sugar, vanilla, rum and whisk together.
  2. Boil milk and pour over return to the stove and cook until mixture can coat the back of a spoon.
  3. Cool over an ice bath
  1. Prepare your soufflé mold by brushing the inside of mold with soft butter upward strokes and coat with the grated dark chocolate
  2. Banana base 65g, Pastry cream 40g. Combine both to a smooth paste
  3. In a mixing bowl, add and whip the egg whites, add lemon juice and then the sugar after. Let it whip to a nice light fluffy meringue
  4. Fold gently in to the base and combine fully
  5. Spoon in the prepared mold
  6. Bake in a 200*C/ 400*F oven for 6 mins
  7. Serve with the rum anglaise and a scoop of your favorite ice cream.


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