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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.
This Restaurant-Style Aubergine with Garlic Sauce features tender, melt-in-the-mouth Chinese aubergines braised in a rich savoury garlic sauce. By pan-frying instead of deep-frying, you achieve the same silky texture with far less oil, making it perfect for home cooking.
Hong Kong Beef Brisket Noodle Soup is a late night classic found in cha chaan teng cafés across the city. This Hong Kong Beef Brisket Noodle Soup recipe focuses on a clear, aromatic broth infused with ginger, spring onion and whole spices, slowly simmered with tender beef brisket and gelatinous tendon until soft and deeply savoury.
Traditionally eaten after a night out, this comforting noodle soup is all about patience. The tendon must be blanched first to remove impurities, the brisket browned to build flavour, and the broth skimmed regularly to keep it clean and clear. Slow simmering for four to five hours gives you that authentic Hong Kong street flavour.
This Sichuan Sweet & Sour Pork Stir-Fry is a rustic take on the classic dish, combining tender pork shoulder with earthy mushrooms, bamboo shoots and pickled mustard greens in a rich sweet, sour and spicy sauce. Finished with toasted Sichuan peppercorns, it's packed with bold, comforting flavours.
Yee Sang (Yúshēng) is a colourful Chinese-style sashimi salad that has become a beloved Lunar New Year tradition in Malaysia and Singapore. This healthier version swaps the traditional sugary plum sauce for naturally sweet apple purée while retaining the symbolic ingredients that represent prosperity, abundance and long life. Crisp vegetables, sashimi-grade salmon, pomelo, homemade pickled ginger and baked wonton crisps are tossed together at the table for a joyful family feast.
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.
Xian Bing is a traditional northern Chinese street food often described as a Chinese meat pie or pan fried dumpling pancake. These golden crispy pastries are filled with a juicy minced beef mixture flavoured with ginger, spring onion, oyster sauce and aromatic Sichuan peppercorn. The dough is simple and soft, allowing the filling to remain tender while the outside becomes beautifully crisp in the pan. This Xian Bing recipe focuses on balancing texture with flavour, delivering a crispy golden crust and a rich, savoury filling that bursts with juices when you bite into it.
