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This classic Cantonese Watercress in Superior Broth is a light yet deeply savoury soup built around the rich umami of salted duck egg and preserved duck egg. Fresh watercress is gently wilted into an emulsified broth flavoured with ginger, garlic, fish sauce and white pepper before being served bubbling hot in a clay pot. Nourishing, comforting and packed with flavour, it's a traditional banquet-style vegetable dish.
This quick wok dish uses a clever homemade “hoisin-style” sauce made from strawberry jam, citrus and miso. Stir fried with blistered green beans, ginger and garlic, it delivers a bold balance of sweet, savoury and tangy flavours with a glossy, caramelised finish.
This Dry-Fried Green Beans is a classic Chinese stir-fry featuring tender-crisp green beans, savoury minced pork and salty preserved mustard greens. Finished with Sichuan chilli bean paste and garlic, it's a simple yet flavour-packed side or main dish that's perfect with steamed rice.
Flash Fried Beef and Broccoli is a fast, high-heat stir fry where tender marinated beef is seared and combined with crisp broccoli in a tangy, slightly sweet tamarind-based sauce. Cooked in minutes, the dish delivers a perfect balance of texture, flavour and wok hei.
This Korean Beef Bulgogi is sweet, savoury and incredibly tender, featuring thinly sliced beef marinated in a fragrant blend of Asian pear, soy, garlic and sesame before being quickly seared with vegetables. Perfect served with steamed rice, bibimbap or wrapped in lettuce
This Japanese Fried Rice, or Yaki Meshi, is smoky, savoury and packed with fluffy rice, crispy bacon and fragrant spring onions. Finished with dashi, soy sauce and a touch of sake, it’s a comforting Japanese take on classic fried rice.
This Lotus Leaf Chicken Fried Rice is packed with earthy shiitake mushrooms, sweet Chinese sausage and savoury dried shrimp, all wrapped in fragrant lotus leaves and steamed until aromatic. The extra steaming step infuses the rice with a delicate tea-like flavour, making this a simple yet impressive dish.
This Bean Sprout Namul is crisp, refreshing and lightly seasoned with sesame oil and soy sauce. It is one of the most popular Korean side dishes and pairs beautifully with rice and grilled meats.
These Hong Kong-style Baked Char Siu Bao are soft, fluffy buns filled with sweet, sticky barbecued pork. Unlike steamed bao, these are baked to a golden finish, giving a light crust while keeping the inside pillowy and rich with savoury-sweet char siu filling.
