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Hong Kong Style Dim Sum
Steamed Spare Ribs with Black Bean is a classic Hong Kong dim sum dish, known for its deep savoury flavour, tender bite and rich glossy sauce. This Steamed Spare Ribs with Black Bean recipe combines fermented black beans, plum sauce and chilli oil to create a sweet, salty and slightly spicy marinade that infuses the pork as it steams.
This Mamak Fried Noodles is a Malaysian street food classic packed with egg noodles, prawns, tofu, crispy potatoes and vegetables, all tossed in a rich sambal-based sauce. Sweet, savoury, spicy and deeply satisfying, it's the perfect example of bold Malaysian wok cooking.
Salt & Pepper Fried Chicken Wings are one of the most popular Chinese takeaway snacks. Ultra crispy from a cornflour coating and double fry method, then tossed through fragrant garlic, chillies and spring onions, these wings deliver crunch, heat and that signature peppery kick. This super easy version guarantees golden, crunchy chicken every time.
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.
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.
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.
This Beef Chow Mein is a smoky Cantonese noodle stir-fry with tender marinated ribeye, crisp green vegetables and egg noodles tossed together with light soy, dark soy and sesame oil. Cooked over a high heat for maximum wok hei, it's a quick and satisfying takeaway favourite.
