This Sichuan Boiled Beef is a classic mala dish featuring tender slices of ribeye gently poached in a rich chilli bean broth over crisp bean sprouts. Finished with homemade chilli and Sichuan pepper powder and sizzling hot oil, it's intensely aromatic, spicy and wonderfully numbing.

Okonomiyaki is a Japanese savoury pancake made from a light batter mixed with cabbage and vegetables, then pan-fried until golden and fluffy. Often topped with okonomiyaki sauce, Japanese mayonnaise, bonito flakes and sesame seeds, it delivers a perfect balance of sweet, savoury and umami flavours. This versatile dish can be adapted with different fillings such as seafood, pork or extra vegetables.

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.

Malaysian Fried Chicken is bold, vibrant and deeply aromatic, marinated in turmeric, curry spices, coconut milk and lemongrass before being fried until golden and crisp. This AMAZING Malaysian Fried Chicken Recipe delivers juicy meat right to the bone with a fragrant spice crust and crispy fried coriander for extra texture.

Incredible Vegan Bibimbap is a vibrant Korean rice bowl packed with colourful vegetables, charred miso mushrooms and a spicy gochujang dressing, all served in a sizzling hot stone bowl for that signature crispy rice base. This Incredible Vegan Bibimbap recipe proves you do not need meat to create depth, texture and bold flavour.

Bibimbap literally means mixed rice. Traditionally served in a dolsot stone bowl, the rice crisps underneath while the vegetables stay fresh and vibrant on top. The key is preparation, balance and heat.

Cheung Fun Rice Noodle Rolls are one of the most iconic dishes in Cantonese dim sum. These delicate steamed rice sheets are silky, lightly elastic and rolled into soft layers before being dressed with sweet soy, sesame paste and chilli oil. Traditionally served with prawns or char siu, this version celebrates the simple Hong Kong market style — plain rice rolls with bold, flavourful sauces poured over the top.

Katsudon is a comforting Japanese rice bowl featuring a crispy panko-coated pork cutlet simmered gently in a sweet savoury dashi sauce with onions and softly set eggs. Served over steamed rice, the contrast of crunchy pork, silky egg and savoury broth makes it a rich, satisfying dish.

Kashmiri Style

Indian Lamb Rogan Josh is a rich Kashmiri curry known for its deep red colour, warming whole spices and tender slow cooked lamb. This Indian Lamb Rogan Josh recipe follows a traditional one pot method, beginning with a freshly ground masala powder, browning the lamb properly and then slowly simmering with yogurt until silky and aromatic.

Rogan Josh was popularised by the Mughals and became a defining dish of Kashmiri cuisine. The name refers to “red heat” and “clarified butter”, describing both its colour and its traditional cooking fat. The key to a great Rogan Josh is building flavour through whole spices, allowing the yogurt to assimilate slowly and giving the curry time to deepen over a long simmer.

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.

Tender egg noodles tossed through Southeast Asian spices and finished in a smoking hot wok. This dish combines velvety chicken, julienned vegetables and warming curry spices for a smoky, fragrant noodle stir fry with just the right amount of heat. A drier-style curry noodle that’s bold, aromatic and packed with texture.

Leftover Thanksgiving Banh Mi is the ultimate way to transform roast turkey, gravy and Brussels sprouts into bold Vietnamese street food. This Leftover Thanksgiving Banh Mi recipe recreates the light, airy baguette texture traditionally debated in Vietnam, then fills it with smoky wok fried turkey and sprouts finished with fish sauce, palm sugar and lime.

The key to a great banh mi is the bread. This version compares plain flour dough against a mix of plain flour and rice flour, with vitamin C used as a natural bread improver to create a lighter crumb. Once baked and crisp, it becomes the perfect vessel for rich leftover flavours.