This Vegan Ramen delivers all the richness and depth of a traditional ramen without using meat. A slow-simmered vegetable broth made with soybeans, shiitake mushrooms and aromatics creates a creamy, umami-packed base, while pan-seared tofu and mushrooms are coated in a sweet and savoury red miso glaze. Finished with fresh vegetables and chewy ramen noodles, it's a satisfying bowl that proves you won't miss the pork.
This Penang Curry Mee is a restaurant-quality upgrade to instant noodles, featuring a homemade curry paste simmered into a rich coconut and shrimp broth. Topped with prawns, fried tofu, bean sprouts, clams and a spoonful of fiery sambal, it's inspired by the famous noodle stalls of Penang and packed with authentic Malaysian flavours.
This Cantonese Chicken & Cashew Stir-Fry is a classic restaurant-style dish featuring juicy skin-on chicken, crisp vegetables and toasted cashew nuts, all coated in a light savoury oyster sauce. Cooked over a very high heat with minimal movement, the chicken develops an irresistible smoky flavour (wok hei) while the vegetables stay vibrant and crisp.
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.
Hong Kong Style Fish Balls in Chinese Curry Sauce is one of the city’s most iconic street food dishes. This Hong Kong Style Fish Balls in Chinese Curry Sauce recipe brings that vibrant roadside flavour home, combining freshly made fish balls with a rich, aromatic curry sauce infused with Madras curry powder, coconut milk and curry leaves.
Unlike processed fish balls often found in street stalls, this version uses fresh white fish and prawns for a softer bite and natural sweetness. Finished in a glossy, lightly thickened curry sauce, the balance of spice, sweetness and savoury depth is what makes this dish unforgettable.
Quick and Easy Flash Fried Morning Glory is one of the fastest and most satisfying wok side dishes you can make. This Quick and Easy Flash Fried Morning Glory recipe relies entirely on extreme heat, precise timing and confident wok movement to keep the stems crunchy and the leaves vibrant green.
Popular across Thailand and Southern China, morning glory, also known as water spinach, is traditionally cooked in under a minute. The key is preparing everything first, then cooking at smoking heat so the aromatics caramelise instantly without overcooking the greens.
Simple Salt and Pepper Squid is a Cantonese takeaway favourite built around lightly battered baby squid, fried until crisp and finished with a smoky salt, chilli and garlic toss. This Simple Salt and Pepper Squid recipe focuses on proper cornflour coating, correct oil temperature and a lightning fast final stir fry to keep the squid tender and crunchy.
The secret to great salt and pepper squid is dryness. The squid must be coated thoroughly in seasoned cornflour and fried quickly at high heat. The final toss with garlic, chilli and cracked black pepper should take only seconds to avoid burning.
Quick and Easy Mongolian Beef is a bold, takeaway style stir fry known for its glossy caramelised sauce and tender chunks of beef. This Quick and Easy Mongolian Beef recipe follows a restaurant method of oil blanching the beef first to seal in juices, then finishing it in a bubbling soy and brown sugar glaze infused with ginger, garlic and spring onion.
Despite its name, Mongolian Beef is widely considered a Chinese American creation. The key to its success is balancing savoury light soy with rich brown sugar, allowing the sauce to reduce to a sticky coating that wraps around every piece of beef.
A modern Chinese takeaway classic in its own right, check out this mouth-watering Black Bean Chicken recipe to recreate a healthier, more flavourful and tastier version at home.
Szechuan Claypot Aubergine is a bold and comforting Chinese dish where aubergine is first seared to lock in texture, then braised in a savoury “fish fragrant” sauce. Despite the name, fish fragrant seasoning contains no fish; instead it balances chilli bean paste, vinegar, soy sauce and sugar to create a rich mix of salty, sour, sweet and spicy flavours. The aubergine absorbs the sauce as it simmers, becoming soft, fragrant and deeply savoury.
Sichuan Cumin Lamb Stir Fry is a bold northern Chinese dish where tender lamb is quickly seared and tossed with aromatic spices. Cubes of lamb rump are marinated with soy, sesame oil and Shaoxing wine before being stir fried with ginger, garlic and onions. The dish is finished with cumin, chilli and Sichuan peppercorns to create the signature mala flavour — a combination of numbing spice and fragrant heat that defines Sichuan cuisine.
This Hong Kong street classic is all about patience, balance and texture — fluffy steamed rice with a golden crispy base, topped with marinated chicken and shiitake mushrooms, finished with a blistered chilli soy.
Slow cooked, sticky and delicious BBQ Ribs from Chef Jeremy Pang. Our spare ribs are the perfect sharing dish for parties and BBQ's.
This Crispy Lemon Chicken is a classic Chinese takeaway favourite featuring crispy cornflour-coated chicken breast tossed in a glossy sweet and tangy lemon glaze. Made with fresh lemon juice, honey and a hint of lemon zest, it's bright, sticky and perfect served with steamed rice.
Chilli & Garlic Mussels are a simple Cantonese seafood dish inspired by coastal Hong Kong cooking, where incredibly fresh shellfish is stir fried quickly with aromatic ginger, garlic and chilli. The mussels release their own natural seafood stock as they cook, creating a light but intensely flavourful sauce enriched with soy sauce, chilli bean paste and rice wine. This fast wok cooked dish is all about freshness, heat and bold aromatics.
Double Cooked Pork Belly is a classic Sichuan-style dish where pork is first gently poached with spices, then sliced and stir fried over high heat with chillies and a rich savoury sauce. The initial poaching tenderises the pork and removes excess fat, while the final stir fry crisps the edges and coats each slice in a glossy spicy glaze. This two-stage cooking method creates pork that is both succulent and slightly crisp.
