Lotus Leaf Fried Rice is a fragrant, earthy festive dish where savoury sausage, dried shrimp and mushrooms are stir fried with rice, wrapped in soaked lotus leaf and steamed to infuse a delicate tea like aroma. This Lotus Leaf Fried Rice recipe layers flavour in the wok first, then finishes with a second steam to allow the lotus leaf to perfume the rice beautifully.

Often served at banquets and special occasions, lotus leaf fried rice is about depth and aroma. The sausage fat coats each grain, the dried shrimp add umami, and the final steam transforms the dish completely.

Delicious Thai Mango Sticky Rice is one of Thailand’s most iconic street desserts, traditionally found across Bangkok’s markets. This Delicious Thai Mango Sticky Rice recipe uses black glutinous rice for a rich, nutty depth, gently simmered with palm sugar syrup and sea salt for that signature sweet and salty balance.

Unlike classic white sticky rice versions, black glutinous rice brings extra texture and colour, creating a striking contrast against fresh ripe mango and creamy coconut milk. The toasted coconut and sesame garnish adds crunch and aroma, making this dish beautifully balanced in flavour and texture.

This Shanghai Vegetable Rice (Cai Fan) is a simple one-pot rice dish made with fragrant jasmine rice, leafy greens and salty pancetta. Inspired by the traditional use of Chinese cured ham, it's a comforting meal that's packed with delicate flavour and perfect for a quick lunch or dinner.

Chicken Biryani is a deeply aromatic, layered rice dish built on caramelised onions, toasted whole spices and tender chicken simmered in a rich gravy. Finished with saffron rice, nuts, herbs and gentle steam cooking, this classic biryani delivers warmth, spice and comforting depth in every forkful.

Tteokbokki is a popular Korean street food made with chewy rice cakes simmered in a spicy, sweet and savoury gochujang sauce. This version uses a light anchovy and kombu stock for depth, with fish cakes and vegetables added for texture. The sauce thickens as it cooks, coating each rice cake in a rich, glossy glaze.

Din Tai Fung Pork Chop Fried Rice is a beautifully simple yet iconic restaurant dish. A tender pork chop is brined, marinated with Chinese five spice and soy, then deep fried until lightly crisp on the outside while remaining juicy inside. The pork is served over a classic egg fried rice made with fluffy short-grain rice, seasoned simply with white pepper, sesame oil and spring onions.

Quick Wok-Style Kimchi Bokkeumbap

Tasty Korean Kimchi Fried Rice is a bold, punchy and deeply satisfying dish built around fermented kimchi, high heat wok cooking and a perfectly crisp fried egg on top. This Tasty Korean Kimchi Fried Rice recipe follows the classic fried rice technique of using cooked and cooled rice, constant movement in the wok and balanced seasoning to create smoky, flavour-packed grains.

Kimchi, made from fermented Chinese leaf cabbage with chilli and garlic, gives the rice its signature red colour and tangy depth. Finished with sesame oil, toasted sesame seeds and gochujang, this dish delivers spice, umami and richness in every bite.

Fresh Vietnamese Green Mango and Prawn Salad is a vibrant, zesty Southeast Asian salad built around crisp green mango, juicy tiger prawns and a perfectly balanced sweet, sour and salty dressing. This Fresh Vietnamese Green Mango and Prawn Salad recipe delivers bold Vietnamese flavour with minimal cooking, making it ideal for warm days or light entertaining.

Green mango brings natural sharpness and crunch, while the dressing of lime juice, palm sugar and fish sauce creates the signature Vietnamese balance. Finished with herbs, peanuts and fried shallots, this dish is fresh, punchy and full of texture.

Delicious Korean Kimbap roll. Filled with an assortment of tasty ingredients, Emma also shows us the trick to make perfectly cooked sushi rice every time.

Tasty Prawn Potsticker Wontons are crispy pan fried dumplings with a juicy prawn and vegetable filling, finished in a flash fried chilli hoisin glaze. This Tasty Prawn Potsticker Wontons recipe combines the crisp base of a potsticker with the soft centre of a steamed wonton, then tosses everything through crunchy beansprouts and Chinese chives for bold texture and flavour.

Prawn & Vegetable Tempura Lettuce Wraps combine light, crispy tempura with the freshness of chilled lettuce cups. King prawns, tenderstem broccoli and sugar snap peas are coated in a delicate tempura batter made with fizzy water and cornflour to create a crisp, airy texture. Served inside crisp lettuce cups with a simple soy, rice vinegar and ginger dressing, these wraps balance crunch, freshness and flavour in a perfect starter or light dish.

Fresh Vietnamese Summer Rolls with Nuoc Cham are light, vibrant and packed with crisp vegetables, fragrant herbs and delicate rice vermicelli, all wrapped in translucent rice paper. This Fresh Vietnamese Summer Rolls with Nuoc Cham recipe celebrates fresh ingredients and clean flavours, finished with a classic sweet, sour and savoury Vietnamese dipping sauce.

Often compared to Vietnamese sushi, summer rolls are not cooked but carefully assembled. The key is balance in both texture and flavour, with the nuoc cham dressing bringing everything together.