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This Crispy Shredded Chicken is crunchy, sticky and packed with sweet savoury flavour. Double-fried chicken thigh is coated in a glossy garlic and spring onion glaze for the ultimate homemade takeaway-style dish.
Crispy Lattice Bottom Dumplings
Amazing Duck & Hoisin Gyoza combine crispy duck breast with sweet hoisin sauce and classic dumpling technique to create the ultimate pan-fried dumpling. This Amazing Duck & Hoisin Gyoza recipe uses pre-cooked crispy duck, finely chopped and marinated with oyster sauce, sweet chilli and sesame oil for a rich, juicy filling.
Finished with a signature crispy lattice base, these gyoza are pan fried until golden, then steamed to cook the pastry through before forming a delicate, crackling dumpling skirt. The result is crisp underneath, tender on top and packed with savoury duck flavour.
Takeaway-Style Vegetable Omelette with Glossy Gravy
Simple Chinese Egg Foo Young is a British-Chinese takeaway classic, known for its crispy edges, fluffy centre and savoury gravy poured generously over the top. This Simple Chinese Egg Foo Young recipe follows a lighter pan-fried method rather than deep frying, giving you the same golden exterior with better control over texture and oil.
Egg Foo Young is essentially a Chinese-style omelette that can include vegetables, meat or seafood. The key techniques are searing the vegetables first to prevent excess moisture, adding a cornflour paste to the egg for structure, and cooking over high heat before reducing slightly to finish. The result is crisp on the outside, soft and wispy in the centre, topped with a glossy sauce.
Sichuan Cumin Lamb Stir Fry is a bold northern Chinese dish where tender lamb is quickly seared and tossed with aromatic spices. Cubes of lamb rump are marinated with soy, sesame oil and Shaoxing wine before being stir fried with ginger, garlic and onions. The dish is finished with cumin, chilli and Sichuan peppercorns to create the signature mala flavour — a combination of numbing spice and fragrant heat that defines Sichuan cuisine.
Char Kway Teow is one of Malaysia’s most famous street food noodle dishes, known for its smoky wok hei flavour, sweet savoury sauce and quick high-heat stir frying. Wide flat rice noodles are tossed with prawns, egg, bean sprouts and Chinese chives in a rich sauce made with sambal, shrimp paste and sweet soy. The key to great Char Kway Teow is intense heat, minimal stirring and allowing the noodles to lightly caramelise in the wok.
These Chicken Lettuce Wraps are a fresh and flavourful stir-fry dish served in crisp lettuce cups. Packed with minced chicken, vegetables and a rich savoury sauce, they’re all about texture, balance and bold wok flavour.
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.
Thai Style Pineapple Fried Rice is a vibrant, flavour-packed dish combining sweet juicy pineapple with savoury fried rice, prawns and aromatic spices. Cooked with curry powder and turmeric for warmth and colour, then finished with fish sauce, soy and crunchy cashews, this dish balances sweet, salty and savoury flavours beautifully. Often served in a hollowed pineapple, it’s as visually impressive as it is delicious.
This Hong Kong street classic is all about patience, balance and texture — fluffy steamed rice with a golden crispy base, topped with marinated chicken and shiitake mushrooms, finished with a blistered chilli soy.
