Northern Thai Laab
A peppery, spicy and aromatic pork salad where we embrace the “less desirable” cuts.
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This Taiwanese Beef Noodle Soup is rich, aromatic and deeply comforting, with slow-braised beef simmered in a fragrant spiced broth. Served with noodles, greens and punchy toppings, it’s a true classic packed with bold flavour.
This Charred Pineapple Sweet & Sour Chicken takes the classic crispy chicken you love and elevates it with deeply roasted fresh pineapple and black rice vinegar. By charring the pineapple first and reducing the sauce slowly with stock, you create a lighter, more natural sweet and sour flavour — less sticky, more refined, and packed with smoky depth.
This Steamed Sea Bream with Salted Soybeans & Chilli Hoisin Sauce is a classic Cantonese whole fish dish featuring delicately steamed sea bream finished with fragrant coriander, spring onions and a rich savoury sauce of fermented soybeans, hoisin and chilli bean paste. Perfect for sharing, it's traditionally served with steamed rice and green vegetables.
This Thai Red Curry Noodle Soup is a quick, pantry-friendly meal built around Thai red curry paste, coconut milk and aromatic pantry staples. Finished with mushrooms, aubergine, green beans and rice vermicelli, it's an easy introduction to Thai cooking that delivers the classic balance of spicy, sweet, sour, savoury and salty flavours.
These Hong Kong-style Stir-Fried Noodles are glossy, silky and packed with wok hei. Featuring crispy pan-fried egg noodles tossed with vegetables and savoury sauce, this dish delivers the perfect balance of texture—crispy edges with soft, bouncy strands.
This Vietnamese Chicken Meatball Pho is fragrant, comforting and packed with fresh aromatic flavour. Tender lemongrass chicken meatballs are gently poached in a light spiced broth and served over silky rice noodles with herbs and lime.
Kerala Fish Curry is a classic South Indian coastal dish known for its fragrant spices, creamy coconut sauce and delicate seafood. Originating from the Kerala region of India, this curry combines mustard seeds, curry leaves and warming spices with coconut milk to create a rich, aromatic base. In this Kerala Fish Curry, large chunks of cod are gently simmered in the sauce so the fish stays tender and flaky without breaking apart. The result is a beautifully balanced curry with heat from green chillies, warmth from toasted spices and a smooth coconut finish.
A classic Korean street sweet made from caramelised sugar and a pinch of bicarbonate of soda, which creates the light honeycomb texture. Popularised globally through Squid Game, this nostalgic treat is pressed into thin discs and stamped with shapes before setting into a crisp, airy candy.
Hotteok are popular Korean street food pancakes made from a soft yeast dough filled with a gooey mixture of brown sugar, nuts and cinnamon. Pan-fried until golden and crisp on the outside, the inside melts into a sweet, syrupy centre. This version also includes an optional red bean filling for a classic twist.
Tamago Sando is Japan's iconic egg salad sandwich, made with pillowy-soft shokupan (Hokkaido milk bread) and a rich, creamy egg filling featuring Kewpie mayonnaise, mustard and spring onions. A medium-boiled egg is placed in the centre so each half reveals the signature golden yolk when sliced, making this a classic Japanese convenience store favourite.
Duck Lo Mein is a rich Cantonese noodle dish built around slow braised duck legs served over flash fried egg noodles and crisp vegetables. The duck is gently braised in a deep savoury sauce made from hoisin, oyster sauce and soy sauces until the meat becomes tender enough to fall from the bone. The strong braising sauce coats the duck and lightly seasons the noodles, while crunchy vegetables and bean sprouts add texture to the finished dish.
