Black Bean Garlic Tiger Prawns
Our chef's unique twist adds exceptional flavor to this dish. Indulge in the appetizing taste of our special Black Bean Sauce.
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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.
This Baked Five Spice Chicken Rice is a simple one-pot dish with tender marinated chicken layered over fluffy rice, all cooked together until fragrant and comforting. Finished with a punchy chilli soy sauce, it’s packed with flavour in every bite.
Macau Style Pork Chop Bun
Hong Kong Pork Chop Sandwich, also known as a Macau style pork chop bun, is one of the most iconic street food snacks found across Hong Kong and Macau. This Hong Kong Pork Chop Sandwich recipe keeps things simple and nostalgic, featuring a tenderised pork chop marinated in soy, five spice and rice wine, deep fried until golden and served inside a crusty roll with Japanese mayo.
It is a guilty pleasure classic. The pork is lightly bashed to tenderise, coated in a creamy cornflour marinade, then fried at controlled heat to keep it juicy inside while crisp on the outside. Served in a cheap and cheerful crusty roll, this sandwich is all about texture and flavour.
Choy Sum with Braised Mushrooms is a comforting Cantonese vegetable dish where tender greens are lightly stir fried and steamed before being topped with earthy shiitake mushrooms in a savoury oyster sauce glaze. The mushrooms are gently braised until syrupy and aromatic, while the choy sum stays vibrant and crisp. Finished with fragrant garlic oil and crispy garlic, this dish highlights the balance of texture and flavour found in classic Cantonese home cooking.
Pad Thai with Prawns is Thailand’s most iconic street food noodle dish, celebrated for its perfect balance of sweet, sour, salty and savoury flavours. This authentic Pad Thai with Prawns recipe follows a traditional Thai restaurant method, building a tamarind and palm sugar sauce first, then stir frying soaked rice noodles with prawns, tofu, preserved turnip and crunchy beansprouts.
The key to excellent Pad Thai is control. The sauce must be balanced before it hits the wok, the noodles must be soaked rather than boiled, and the vegetables added at the last moment to keep their crunch. Cook quickly, taste at the end and adjust with lime, chilli and peanuts just before eating.
