This Yunnan-Style Spicy Mashed Potatoes is a rustic Chinese side dish made with steamed potatoes roughly mashed and stir-fried with garlic, spring onions, pickled mustard greens, fennel and Sichuan peppercorns. Finished with chilli oil, it's packed with layers of aromatic spice and texture.
This Hong Kong-style Black Pepper Beef is a bold, high-heat stir fry combining tender ribeye, crispy potatoes and blistered vegetables. Finished with a rich black pepper sauce, the dish delivers deep savoury flavour with a peppery kick and signature wok hei.
This Vegetarian Dan Dan Noodles recipe is a creamy, spicy twist on the Sichuan classic, featuring chewy wheat noodles topped with savoury crumbled tofu and preserved mustard greens in a rich sesame and chilli sauce. Finished with homemade chilli oil, toasted Sichuan peppercorns and spring onions, it's packed with bold, nutty and numbing flavours.
Hong Kong Tomato Egg Stir Fry is a comforting Cantonese home-style dish loved across China and Hong Kong. Fluffy scrambled eggs are briefly cooked then tossed with lightly charred tomatoes and spring onions in a simple sweet and tangy sauce made from ketchup, vinegar and soy sauce. The result is a perfect balance of savoury, sweet and slightly tangy flavours with soft egg and juicy tomatoes.
These Vietnamese Lemongrass BBQ Pork Chops are marinated in a fragrant blend of lemongrass, garlic, fish sauce, soy sauce, oyster sauce and palm sugar before being grilled over a barbecue and repeatedly glazed with a sticky tamarind-honey sauce. The result is beautifully charred, juicy pork with the perfect balance of sweet, savoury and smoky flavours, traditionally served with Vietnamese broken rice (Cơm Tấm).
These plant-based dumplings showcase three different flavour combinations using OmniPork mince. Each filling is seasoned differently—one with peppery watercress, another with hoisin, celery and fennel, and a final spicy chilli garlic version. The dumplings are cooked using different techniques including pan frying with a crispy lattice and boiling, demonstrating how versatile dumplings can be in both flavour and texture.
Japanese Soufflé Pancakes are ultra-light, fluffy pancakes made by folding whipped egg whites into a delicate batter. Cooked slowly with steam, they rise into tall, airy stacks with a soft, pillowy texture. Typically served with cream, fruit and syrup, they are a light yet indulgent treat.
This Hong Kong Street-Style Curried Squid is a nostalgic Cantonese street food classic featuring tender slow-braised squid simmered in a fragrant curry sauce made with curry powder, evaporated milk and aromatic spices. Rich, savoury and mildly spiced, it's perfect served with steamed rice or crusty bread.
Suji Halwa is a rich, comforting Indian dessert made from toasted semolina cooked in a fragrant mixture of milk, sugar and ghee. Lightly spiced with cardamom and enriched with nuts, it’s creamy, nutty and deeply nostalgic.
