Vegan Ramen
A vegan ramen recipe from Chef Jeremy Pang, using ramen noodles, fresh pak choi and miso-glazed carrots and tofu to make a vegetarian version of the classic Japanese noodle soup.
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Cold & Spicy Korean Kimchi Noodles are a refreshing, flavour-packed dish perfect for warm days. Chewy rice noodles are tossed with crunchy vegetables, tangy kimchi and a bold gochujang-based sauce. Finished with sesame oil and a soft boiled egg, the dish balances spicy, sour and savoury flavours with a cooling, satisfying texture.
Quick and Easy Mongolian Beef is a bold, takeaway style stir fry known for its glossy caramelised sauce and tender chunks of beef. This Quick and Easy Mongolian Beef recipe follows a restaurant method of oil blanching the beef first to seal in juices, then finishing it in a bubbling soy and brown sugar glaze infused with ginger, garlic and spring onion.
Despite its name, Mongolian Beef is widely considered a Chinese American creation. The key to its success is balancing savoury light soy with rich brown sugar, allowing the sauce to reduce to a sticky coating that wraps around every piece of beef.
Hoisin Duck Spring Rolls are a crispy Cantonese inspired snack filled with savoury duck, spring onion and a rich hoisin based sauce. The duck breast is first crisped in a pan to render the fat and intensify its flavour before being sliced and marinated with sweet, salty and umami sauces. Wrapped tightly in spring roll pastry and deep fried until golden, these rolls deliver a crunchy exterior with a juicy, flavour packed duck filling.
This Japanese Chashu Pork is rich, tender and deeply savoury, with pork belly slow-braised in a sweet and salty sauce until meltingly soft. Finished with a glossy caramelised glaze, it’s perfect served over ramen or rice.
Sichuan Street Food Noodles with Sesame & Pork
Spicy Chinese Dan Dan Noodles are one of Sichuan’s most famous street food dishes, known for their deep savoury flavour, nutty sesame base and warming chilli heat. Traditionally served from street stalls in Chengdu, these noodles combine a rich sesame paste dressing with spicy minced pork and preserved vegetables for layers of texture and umami.
The balance is key. Nutty sesame paste, savoury soy, gentle sweetness, sharp black vinegar and fragrant chilli oil create the base. On top sits caramelised pork mince with pickled Sichuan vegetable, finished with fresh greens and herbs. When mixed together, the sauce loosens with hot stock and coats every strand beautifully.
Slow cooked, sticky and delicious BBQ Ribs from Chef Jeremy Pang. Our spare ribs are the perfect sharing dish for parties and BBQ's.