Chongqing Xiao Mian are bold, flavour-packed Sichuan noodles known for their signature mala taste—numbing Sichuan peppercorns paired with fragrant chilli oil. This version includes handmade alkali noodles for that authentic chewy bite, combined with a simple yet powerful sauce and fresh toppings.
These Vietnamese Fried Fish Cakes (Chả Cá Chiên) are crisp on the outside, tender and springy inside, with the characteristic bouncy texture that defines Southeast Asian fish cakes. Made with a blend of mackerel, white fish and squid, they're flavoured with spring onions, garlic, fish sauce and sesame oil before being pan-fried until golden and served with a bright, tangy nước chấm dipping sauce.
Chinese Fried Fish with Soy Sauce is a beautifully simple dish that highlights crisp skin, flaky white fish and a fragrant ginger, garlic and spring onion sauce. The fish is lightly seasoned, dusted with cornflour and shallow fried until golden and crisp, then finished with a savoury soy glaze that carries a gentle sweetness. This Chinese Fried Fish with Soy Sauce is all about restraint, timing and letting the fish shine.
Singaporean Curry Puffs are a beloved Southeast Asian street snack featuring flaky layered pastry filled with a fragrant curry mixture of chicken, potato and spices. Inspired by both Chinese pastry techniques and Southeast Asian flavours, these golden pastries are deep fried until crisp and packed with a creamy, aromatic filling enriched with curry powder and fresh curry leaves. The layered pastry is created by laminating two doughs together, producing a light, flaky texture similar to puff pastry but much easier to prepare at home.
These Chinese Sweet & Sour Meatballs feature juicy pork meatballs flavoured with ginger, garlic and Chinese five-spice, double-fried until crisp before being tossed with peppers, onion and pineapple in a glossy sweet and sour sauce. Strawberry jam gives the sauce its vibrant colour and fruity sweetness, creating a homemade version of a classic Chinese takeaway favourite.
This comforting Chana Dal is a simple Indian lentil curry made with split chickpeas, warming spices and aromatic onion, garlic and ginger. Slow-cooked until creamy and finished with fresh coriander, it's a hearty dish that's perfect served with rice or warm flatbreads.
Inspired by the vibrant street food of Ho Chi Minh City, this healthier version of Cơm Tấm (Broken Rice) pairs nutritious mixed-grain rice with a steamed pork and egg meatloaf, crispy pan-fried pomfret and garlic stir-fried pea shoots. By replacing traditional broken white rice with a 10-grain blend and pan-frying rather than deep-frying the fish, the dish retains all the balance and freshness that make Vietnamese cuisine so beloved.
Yee Sang (Yúshēng) is a colourful Chinese-style sashimi salad that has become a beloved Lunar New Year tradition in Malaysia and Singapore. This healthier version swaps the traditional sugary plum sauce for naturally sweet apple purée while retaining the symbolic ingredients that represent prosperity, abundance and long life. Crisp vegetables, sashimi-grade salmon, pomelo, homemade pickled ginger and baked wonton crisps are tossed together at the table for a joyful family feast.
This Hong Kong Leftover Stir-Fry (Mei Chum Siu Chow) is a classic dai pai dong dish that transforms leftover ingredients into a flavour-packed meal. The secret lies in preserved mustard greens and dried shrimp, which infuse the wok with deep umami before your choice of protein and vegetables are quickly stir-fried in a rich savoury sauce. It's a versatile recipe that works with almost any leftovers you have to hand.
Jianbing is one of China's most popular breakfast street foods, combining a thin savoury pancake with egg, spring onions, sauces and crunchy fillings. This homemade version uses simple pantry ingredients, crispy wonton skins and frankfurters for an easy fakeaway that's packed with texture and flavour.
This simple Courgette Namul is lightly cooked and seasoned with sesame oil, sesame seeds and a touch of sweetness. It's fresh, delicate and a classic Korean side dish.
These Kimchi Pork Bao Buns are soft, fluffy steamed buns filled with a savoury Korean-inspired mixture of pork, kimchi and glass noodles, flavoured with gochujang, sesame oil and soy sauce. The sweet steamed dough perfectly balances the spicy, tangy filling, making these bao an irresistible snack or light meal.
This Bean Sprout Namul is crisp, refreshing and lightly seasoned with sesame oil and soy sauce. It is one of the most popular Korean side dishes and pairs beautifully with rice and grilled meats.
This Pork & Pak Choi Stir-Fry is a quick Cantonese-inspired weeknight meal featuring tender velvety pork loin, crisp pak choi and spring onions in a light savoury sauce. Marinating the pork with ginger juice, egg white and cornflour keeps it exceptionally juicy while creating a naturally silky stir-fry sauce.
These soft and fluffy steamed bao buns are light, pillowy and perfect for filling with crispy meats, vegetables or tofu. Made with a simple yeasted dough and steamed until beautifully risen, they're a staple of modern Asian cooking.
This Korean Spicy Chicken Soup is a comforting, warming broth made with poached chicken, garlic, spring onions and Korean chilli flakes. Finished with delicate ribbons of egg and a fragrant homemade chilli oil, it's a nourishing soup that's perfect for cold days.
