Spring Onion Pancakes are a classic Chinese street food known for their crispy exterior and soft, flaky layers. Made using a hot-and-cold water dough and a savoury spring onion oil paste, the dough is rolled, coiled and flattened to create multiple delicate layers that crisp up beautifully when pan fried.
Karaage Don is the ultimate comfort bowl — crispy, double-fried Japanese chicken piled high over fluffy rice, topped with finely shredded cabbage and a soft onsen-style egg. The chicken is marinated in mirin, sake and soy, coated in potato starch for maximum crunch, then fried twice for that unbeatable crispiness. Finished with kewpie mayo and shichimi, this is bold, juicy and completely satisfying.
These Leftover Roast Bombay Potatoes are a delicious twist on the classic Indian side dish, transforming crispy roast potatoes into a rich, spicy tomato curry packed with aromatic spices, fresh coriander and warming chilli. Perfect as a side or a satisfying meal on its own.
Szechuan Claypot Aubergine is a bold and comforting Chinese dish where aubergine is first seared to lock in texture, then braised in a savoury “fish fragrant” sauce. Despite the name, fish fragrant seasoning contains no fish; instead it balances chilli bean paste, vinegar, soy sauce and sugar to create a rich mix of salty, sour, sweet and spicy flavours. The aubergine absorbs the sauce as it simmers, becoming soft, fragrant and deeply savoury.
Thai Omelette with Nam Prik Pao is a classic Thai street-style dish featuring a light, crispy
omelette served with a rich homemade chilli paste. The omelette is flavoured simply with fish
sauce, spring onion and chilli, then cooked in hot oil to create crisp edges and a fluffy centre.
The Nam Prik Pao paste adds depth with dried chillies, garlic, dried shrimp and tamarind,
creating a sweet, savoury and spicy accompaniment.
This Thai-Style Fried Chicken is inspired by Bangkok street food, featuring bone-in chicken coated in a deeply flavoured batter made with garlic, spring onions, coriander, black pepper and fish sauce. Fried until crisp and golden, the rice flour batter delivers a light, crunchy coating packed with aromatic Thai flavours.
This Tomato Egg Drop Soup is a comforting Chinese home-style soup made with seared tomatoes, onions, celery and ham simmered in a light chicken broth. Thickened just enough to suspend delicate ribbons of egg, it's a simple yet satisfying soup that's perfect any time of year.
Shiraz Pad Thai is a creative twist on the classic Thai street food favourite, combining the traditional sweet, sour and salty balance of Pad Thai with the rich fruitiness of Shiraz wine. Rice noodles are stir fried over intense heat with egg, tofu, pickled radish, dried shrimp and aromatics, then coated in a tamarind based sauce enriched with Shiraz. The result is a smoky, deeply savoury noodle dish where wok hei meets the bold character of Thai wine country cooking.
This Thai Braised Pork Belly is a rich, aromatic comfort dish featuring tender pork belly slowly braised in caramelised palm sugar with garlic, coriander root, warming spices and a savoury-sweet sauce. The long, gentle simmer creates meltingly soft pork with a beautifully glossy braising liquor that's perfect with steamed jasmine rice.
A classic Chinese dish, this hot & sour soup will keep you coming back for more and more with it's addicting spiciness from the Sichuan peppercorns and mouth watering sourness!
Cantonese Wok Fried Prawns are a classic seafood dish commonly found in Hong Kong style dai pai dong street kitchens. Large prawns are lightly coated in cornflour and quickly fried to seal in their natural sweetness before being tossed in a punchy Cantonese sauce made with soy sauce, ketchup and Worcestershire sauce. The result is a dry style stir fry where the sticky sauce clings to each prawn while aromatic ginger, garlic and spring onion flavour the oil.
This Thai Green Papaya & Rice Vermicelli Salad is a vibrant, refreshing salad made with crisp shredded green papaya, rice vermicelli and a bold dressing of lime, garlic, chillies, palm sugar and tamarind. Finished with crunchy peanuts and dried shrimp, it's a spicy, tangy dish that's perfect for warm days.
Sichuan Popcorn Chicken is a crispy, flavour-packed dish where marinated chicken thigh is deep fried until golden, then tossed with aromatic spices, dried chillies and Sichuan peppercorns. The result is juicy, crunchy bites with a signature numbing spice and fragrant finish.
These Vietnamese Banana Fritters are wonderfully crisp on the outside with a soft, creamy, almost custard-like banana centre. Coated in a light sesame batter and double-fried until golden, they're a classic Southeast Asian street food dessert that's quick and incredibly satisfying.
