These Vietnamese Lemongrass BBQ Pork Chops are marinated in a fragrant blend of lemongrass, garlic, fish sauce, soy sauce, oyster sauce and palm sugar before being grilled over a barbecue and repeatedly glazed with a sticky tamarind-honey sauce. The result is beautifully charred, juicy pork with the perfect balance of sweet, savoury and smoky flavours, traditionally served with Vietnamese broken rice (Cơm Tấm).
This Japanese Chicken and Egg Rice, or Oyakodon, is a comforting one-bowl meal featuring tender chicken, softly set eggs and sweet onions simmered in a light dashi broth. Served over steaming Japanese rice, it’s simple, warming and packed with delicate savoury flavour.
Ultimate Bonfire Hotdog Hong Kong Style is a sweet, fluffy bakery style bun wrapped around a classic frankfurter and baked until golden and glossy. This Ultimate Bonfire Hotdog Hong Kong Style recipe recreates the iconic Hong Kong bakery hotdog bun, known for its brioche like softness and subtle sweetness that perfectly balances the savoury sausage.
Hong Kong bakeries were heavily influenced by British and European baking, creating soft enriched breads that became street food staples. The dough is lightly sweet, enriched with butter and egg wash, and baked until beautifully glazed.
Cold & Spicy Korean Kimchi Noodles are a refreshing, flavour-packed dish perfect for warm days. Chewy rice noodles are tossed with crunchy vegetables, tangy kimchi and a bold gochujang-based sauce. Finished with sesame oil and a soft boiled egg, the dish balances spicy, sour and savoury flavours with a cooling, satisfying texture.
These Moo Ping skewers are sweet, savoury and deeply aromatic, with juicy pork shoulder marinated in garlic, coriander and coconut milk before being charred until caramelised. A true Thai street food classic.
Gai Yang is a Thai-style roast chicken marinated in a fragrant blend of garlic, lemongrass, tamarind and palm sugar, then roasted until juicy with a caramelised, sticky glaze. This version is perfect for batch cooking, forming the base for multiple dishes throughout the week.
Sichuan Wontons in Spicy Chilli Oil are delicate dumplings filled with juicy pork and prawn, served in a bold, aromatic sauce made from chilli oil, soy, vinegar and sesame. The wontons are soft and silky, while the sauce delivers a balance of heat, tang and savoury depth, making this a classic Sichuan favourite.
This Sarawak Kolo Mee is a classic Malaysian street food dish featuring springy egg noodles tossed in fragrant shallot and garlic oil, then topped with savoury minced pork, char siu, Chinese greens and pickled chillies. Simple, comforting and packed with flavour in every bite.
Choy Sum with Braised Mushrooms is a comforting Cantonese vegetable dish where tender greens are lightly stir fried and steamed before being topped with earthy shiitake mushrooms in a savoury oyster sauce glaze. The mushrooms are gently braised until syrupy and aromatic, while the choy sum stays vibrant and crisp. Finished with fragrant garlic oil and crispy garlic, this dish highlights the balance of texture and flavour found in classic Cantonese home cooking.
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.
How To Make Delicious Soy Sauce Chicken At Home is a classic Cantonese method of soy poached chicken, gently simmered in a fragrant, caramelised soy broth and finished with sizzling ginger and spring onion oil. This How To Make Delicious Soy Sauce Chicken At Home recipe follows traditional Hong Kong style technique, ensuring succulent meat, glossy skin and deep savoury flavour.
Soy sauce chicken is a staple of Cantonese lunch culture, often served with steamed rice and greens. The key is balancing dark soy for colour, light soy for saltiness and sugar for caramelisation before gently poaching to retain moisture.
Chinese Garlic & Egg Fried Rice is one of the fundamental building blocks of Cantonese home cooking. This Chinese Garlic & Egg Fried Rice recipe focuses on two essentials: properly chilled rice and high heat wok control. By making a simple garlic infused oil first and cooking each ingredient in sequence, you achieve separate grains, light egg ribbons and that signature smoky wok flavour.
The key to great fried rice is cold, day old rice. Fresh rice contains too much moisture and will clump together. Once chilled overnight, the grains firm up and separate easily when stir fried at high heat.
Classic Ginger Spring Onion Chicken
Super Simple Chinese Chicken & Asparagus Stir Fry is the kind of quick midweek dish you would cook a few times a week in a Cantonese household. This Super Simple Chinese Chicken & Asparagus Stir Fry recipe focuses on high heat, clean flavours and proper wok technique to achieve tender chicken, crisp asparagus and a silky sauce.
The balance comes from light soy sauce, oyster sauce and Shaoxing rice wine, while a pinch of five spice in the marinade adds subtle warmth. Cornflour in the chicken marinade creates that signature silky coating that thickens the sauce naturally when it hits the wok.
These Thai-style mussels are a quick, aromatic dish cooked in a fragrant coconut sauce with lemongrass, galangal and herbs. The rich, creamy broth is balanced with fish sauce and palm sugar, creating a perfect harmony of sweet, savoury and fresh flavours.
