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This Korean kimchi pancake, known as Kimchi Jeon, is a quick and satisfying weeknight dish that delivers bold flavour, crispy texture and a beautiful golden finish. Packed with chopped kimchi, fresh vegetables and an optional seafood topping, this savoury pancake is pan fried until crisp on the outside and tender inside.
Chicken Rendang, or Rendang Ayam, is one of the most iconic dishes of Indonesia, Malaysia and Singapore. Tender chicken slowly simmered in a rich rempah spice paste, coconut milk and toasted coconut, this dish is deeply aromatic, creamy and intensely savoury. As the sauce reduces, the oil separates and the flavours concentrate, creating that signature nutty, fragrant rendang finish.
Thai Green Curry is one of the most iconic Thai dishes, known for its vibrant colour, aromatic herbs and perfectly balanced flavours. Fresh green chillies, lemongrass, galangal and lime combine to create a fragrant curry paste that forms the base of the dish. In this version, delicate fish balls and prawns simmer in a rich coconut curry with Thai aubergines and fresh basil, creating a dish that is complex yet harmonious with sweet, salty, spicy and herbal notes.
This Kimchi Pork Belly Stir Fry is rich, spicy and packed with bold Korean flavours. Crispy caramelised pork belly is tossed with funky kimchi, garlic and gochujang for a quick, comforting stir fry full of heat and umami.
Lotus Leaf Fried Rice is a fragrant, earthy festive dish where savoury sausage, dried shrimp and mushrooms are stir fried with rice, wrapped in soaked lotus leaf and steamed to infuse a delicate tea like aroma. This Lotus Leaf Fried Rice recipe layers flavour in the wok first, then finishes with a second steam to allow the lotus leaf to perfume the rice beautifully.
Often served at banquets and special occasions, lotus leaf fried rice is about depth and aroma. The sausage fat coats each grain, the dried shrimp add umami, and the final steam transforms the dish completely.
Singapore Fried Rice Vermicelli
Singapore Noodles, also known as Singapore Fried Rice Vermicelli, is a vibrant curry spiced noodle stir fry that is hugely popular in Chinese takeaways across the UK. Despite the name, the dish is believed to have Cantonese roots, combining rice vermicelli with Madras style curry powder for its signature golden colour and fragrant spice.
This Singapore Noodles recipe focuses on correct noodle preparation, high heat wok control and even distribution of curry spice through the classic “round and forward” folding motion.
The key is soaking, drying and cooking quickly so the noodles remain separate, lightly coated and never soggy.
Tamarind Prawns (Udang Goreng Assam) are a bold Southeast Asian dish combining juicy prawns with a tangy, slightly sweet tamarind sauce. Paired with a fiery sambal belacan, this dish delivers a perfect balance of sour, savoury and spicy flavours with a lightly crispy finish.
An Old Chinese Favourite – Beef & Onion Stir Fry is one of those nostalgic takeaway classics that is simple, fast and incredibly satisfying. Tender rump steak is lightly marinated, flash fried for caramelised edges, then tossed with chunky onions in a glossy sweet savoury orange sauce. This An Old Chinese Favourite – Beef & Onion Stir Fry delivers that classic sizzling plate flavour with natural sweetness and deep umami balance.
