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This Hong Kong Char Siu is a classic Cantonese roast pork with a beautifully caramelised exterior and juicy, tender centre. Pork shoulder is marinated in a rich blend of honey, hoisin sauce, soy sauces, Shaoxing wine, tomato purée and Chinese five-spice before being slow-roasted and finished over a high heat for its signature sticky glaze and lightly charred edges.
Jeremy shows us how to make Enoki mushroom beef wraps, deliciously crunchy corn fritters, spicy and tangy pickled chilli sauce and the showstopping crispy pork belly rolls!
Ayam Taliwang is a fiery Indonesian grilled chicken dish originating from the island of Lombok. Chicken is simmered in a rich spice paste made from chillies, shallots, garlic, shrimp paste and palm sugar, then finished over high heat to develop a smoky char. The result is tender, juicy chicken coated in a bold, spicy sauce with deep umami flavour and a hint of sweetness.
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.
Wagyu Beef Bento Box is a luxurious Japanese inspired meal featuring beautifully marbled Wagyu beef, seasoned Japanese rice, quick seared yakiniku slices and homemade Wagyu nigiri. This Wagyu Beef Bento Box recipe highlights the natural marbling and melt in the mouth texture of Gunma Wagyu, seared quickly over high heat and glazed with a lightly caramelised garlic soy sauce.
Wagyu beef is prized for its intricate marbling and rich umami depth. The fat melts at a lower temperature than regular beef, giving it a buttery texture that almost dissolves on the tongue. In this bento, the Wagyu is served both seared and lightly torched over rice nigiri for contrast in texture and flavour.
A flavourful Japanese delight with crispy pork belly and stir-fried noodles.
An easy, Chinese hot and sour soup recipe inspired by Chef Ken Wang. Packed full of ingredients, this spicy, sweet, chicken soup will hit all points on your flavour palate!
Simple, quick and filled to the brim with classic Asian flavour - it’s an easy go-to recipe you’ll be making again and again.
Crispy Aromatic Duck Bao combines the classic flavours of Chinese crispy duck with soft steamed bao buns for a modern twist on a traditional favourite. Tender shredded duck with perfectly crisp skin is paired with fluffy steamed bao, quick pickled cucumber and spring onion, and a rich drizzle of hoisin sauce. This Crispy Aromatic Duck Bao recipe brings together the deep aromatic spices of traditional Chinese duck preparation with the light texture of freshly steamed bao buns, creating a perfect balance of savoury, sweet and tangy flavours.
