Crispy Duck & Pancakes is a simplified take on the classic Chinese restaurant favourite, perfect for celebrations such as Chinese New Year. Instead of roasting a whole duck, this version uses duck breast for a quicker cook while still delivering that signature crispy skin, tender meat and sweet-sour balance.

Blanching the duck first removes impurities and helps tighten the skin, allowing for finer scoring and maximum crispiness. Served with a sharp cucumber pickle and a rich plum-based drizzle, this Crispy Duck & Pancakes recipe delivers crunch, sweetness, savoury depth and a refreshing punch of sour in every bite.

Salmon Bites in XO Sauce

Chinese Salmon Stir Fry is a bold Cantonese style dish that pairs tender chunks of salmon with the deep umami richness of XO sauce. This Chinese Salmon Stir Fry recipe focuses on high heat wok cooking to seal the salmon quickly, keeping it juicy while coating it in a glossy seafood infused sauce.

XO sauce, made from dried scallops, dried shrimp and chilli, brings intense savoury depth. The key to a successful Chinese Salmon Stir Fry is cooking the salmon briefly at smoking heat, removing it, then folding it back into the bubbling sauce at the end to preserve large, beautiful pieces.

Ants Climbing a Tree is a classic Sichuan home style dish made with minced pork and glass vermicelli noodles. The name comes from the appearance of tiny grains of pork clinging to translucent mung bean noodles, resembling ants climbing branches. This Ants Climbing a Tree recipe is simple, savoury and deeply comforting with chilli bean paste, soy sauce and stock soaking directly into the noodles.

Soy Sauce Cola Chicken Wings are a nostalgic Cantonese-style dish where chicken wings are braised in a rich, glossy sauce made from soy sauce and cola. The cola adds sweetness and helps tenderise the meat, while reducing into a sticky glaze that coats each wing beautifully.

Finished with ginger and spring onions, this dish is simple, comforting and packed with 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.

Chinese Soup Dumplings, known as Xiao Long Bao, are delicate steamed dumplings filled with savoury meat and a rich, gelatinised stock that melts into soup during steaming. This Chinese Soup Dumplings recipe walks through traditional dough making, jelly stock preparation and the classic pleating technique required to create perfectly sealed dumplings with a burst of soup inside.

The secret to Xiao Long Bao is setting a concentrated stock with agar agar or gelatin, cutting it into small cubes and folding it into the filling. As the dumplings steam, the jelly melts, creating that signature pool of hot soup beneath the tender filling. Proper rolling technique ensures thin edges with a slightly thicker centre to prevent breakage.

Sticky BBQ Char Siu Bao are soft, fluffy steamed buns filled with rich, caramelised homemade char siu pork. This Sticky BBQ Char Siu Bao recipe uses a classic thick to thin

sauce ratio of hoisin, ketchup and sugar balanced with dark soy and rice vinegar, then slow roasted for deep flavour before being folded into pillowy bao dough.

Char siu bao are a Cantonese dim sum favourite. The key is sticky, well reduced pork filling that is not too wet, paired with a light, slightly sweet steamed dough.

Hoisin Duck Spring Rolls are a crispy Cantonese inspired snack filled with savoury duck, spring onion and a rich hoisin based sauce. The duck breast is first crisped in a pan to render the fat and intensify its flavour before being sliced and marinated with sweet, salty and umami sauces. Wrapped tightly in spring roll pastry and deep fried until golden, these rolls deliver a crunchy exterior with a juicy, flavour packed duck filling.