Szechuan Eggplant

Sichuan Style Aubergine, also known as Szechuan Eggplant, is a bold, sweet and savoury vegetarian dish built around caramelised chilli bean sauce, hoisin and soy. This Sichuan Style Aubergine recipe focuses on technique, showing you how to cook aubergine so it becomes soft and meaty without turning greasy.

Unlike many takeaway versions that rely on deep frying, this method lightly coats the aubergine in oil before searing it in a hot pan, much like cooking a steak. The result is beautifully charred edges, a tender interior and a sticky, glossy sauce that clings to every piece.

Sweet & Sticky Chinese Hoisin Cola Ribs are a rich, caramelised party favourite inspired by classic Cantonese hoisin ribs, with a clever twist of Coca Cola for extra glaze and depth. This Sweet & Sticky Chinese Hoisin Cola Ribs recipe balances thick sauces such as hoisin and ketchup with thinner ingredients like dark soy and rice vinegar to create the perfect sticky coating.

Cooking low and slow allows the sugars to caramelise gradually, creating deep colour and tender meat that pulls away from the bone. A final baste during roasting builds that irresistible lacquered finish.

This Ginger & Spring Onion Lobster Noodles dish is a classic Cantonese celebration recipe, combining sweet lobster, fragrant aromatics and silky sauce over long egg noodles. Rich, savoury and full of wok flavour, it’s a true feast dish.

Hong Kong Style Char Siu Pork is one of the most iconic Cantonese roast meats, recognised by its glossy red exterior, sticky caramelised glaze and tender, juicy interior. This Hong Kong Style Char Siu Pork recipe recreates that classic sweet and savoury flavour without artificial red colouring, relying instead on tomato paste, dark soy and honey for depth and colour.

Traditionally hung in the windows of Hong Kong roast meat shops, char siu is roasted until lightly charred at the edges while staying succulent inside. The key is a well balanced marinade built on five spice, hoisin, soy sauce and honey, then slow roasting or barbecuing to develop caramelisation.

Pork & Prawn Wontons in Ginger Broth

Chinese Wonton Soup is a classic Cantonese dish made with delicate pork and prawn dumplings served in a light yet deeply savoury ginger and oyster infused broth. This Chinese Wonton Soup recipe focuses on building flavour in the soup first by tempering ginger and caramelising oyster sauce, then pairing it with traditional 50 50 pork and prawn wontons for the perfect balance of richness and freshness.

Wontons are a type of dim sum dumpling. The word dim sum translates loosely as “a little touch of the heart”, making this soup both comforting and symbolic. The key is a clear, fragrant broth and a well seasoned filling that remains juicy after boiling.

Cantonese Black Bean Rice Noodle Stir Fry

Succulent Black Bean Beef Hor Fun is a Cantonese restaurant classic featuring tender slices of beef stir fried with fermented black bean paste and served over silky wide rice noodles.

This Succulent Black Bean Beef Hor Fun recipe delivers deep savoury flavour from tau si fermented black beans, balanced with oyster sauce, Shaoxing rice wine and a touch of beer for richness.

Hor fun are wide, flat rice noodles that absorb sauce beautifully. The key technique is separating the noodles gently over high heat before topping them with a medium-wet black

bean beef stir fry. When cooked correctly, the beef remains succulent, the vegetables retain bite and the sauce lightly coats every strand without becoming heavy.

Chinese Rice Porridge with Condiments

Hong Kong Style Congee is a traditional Cantonese rice porridge made by slowly cooking rice in a large amount of liquid until the grains burst and release their starch. This Hong Kong Style Congee recipe follows the classic method of soaking rice in oil before simmering, creating a silky, smooth texture that forms the perfect base for savoury toppings and condiments. 

Congee is commonly eaten for breakfast in Hong Kong, but it is equally comforting at any time of day. The beauty of congee lies in its simplicity. A well made base can be served plain or topped with preserved vegetables, pickled ginger, crispy shallots or even Chinese dough sticks for added texture.

Hong Kong Style Chicken with Mixed Mushrooms

Quick & Easy Chinese Chicken & Mushroom Stir Fry is a classic Hong Kong style home cooking dish that celebrates wok hei, silky marinated chicken and lightly charred mushrooms. This Quick & Easy Chinese Chicken & Mushroom Stir Fry recipe uses the traditional wok clock method, searing each ingredient at the right moment for maximum flavour and texture.

In Cantonese cooking, ginger and spring onion form the aromatic backbone of countless stir fries. Combined with oyster sauce and Shaoxing rice wine, they create a savoury, lightly caramelised coating that wraps beautifully around tender chicken thigh and a medley of mushrooms.

An easy, Chinese hot and sour soup recipe inspired by Chef Ken Wang. Packed full of ingredients, this spicy, sweet, chicken soup will hit all points on your flavour palate!