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.
Pad See Ew is one of Thailand's most popular noodle dishes, featuring wide rice noodles stir-fried with tender beef, egg and Chinese greens in a rich sweet and savoury sauce. The key to great Pad See Ew is cooking over high heat to develop the signature smoky char known as wok hei.
Sichuan Popcorn Chicken is a crispy, flavour-packed dish where marinated chicken thigh is deep fried until golden, then tossed with aromatic spices, dried chillies and Sichuan peppercorns. The result is juicy, crunchy bites with a signature numbing spice and fragrant finish.
Chicken Curry Kapitan is a rich and aromatic Malaysian curry featuring tender chicken thighs marinated with turmeric before being simmered in a fragrant homemade spice paste of chillies, lemongrass, galangal and shrimp paste. Finished with creamy coconut milk and potatoes, it's a comforting Peranakan classic with a gentle warmth balanced by a squeeze of fresh lime.
Light & Tasty Vietnamese Tofu Bun Cha is a fresh, vibrant twist on the classic Hanoi street food dish, Bun Cha. Traditionally made with grilled fatty pork served over rice noodles with herbs and dipping sauce, this Light & Tasty Vietnamese Tofu Bun Cha swaps the pork for caramelised tofu while keeping the signature sweet, salty and sour Vietnamese balance.
This Northern Thai Pork Curry is rich, earthy and deeply aromatic, built around a homemade curry powder of toasted spices, fragrant lime leaves and tender slow-cooked pork belly. Finished with pickled garlic and fresh ginger, it's a bold curry that's well worth the extra effort.
Gulai Ayam is a rich, creamy and aromatic Indonesian chicken curry made with a fragrant spice paste, coconut milk and warming spices. Deeply savoury with balanced sweetness and acidity, it’s comforting and full of bold flavour.
These Chinese-style scrambled egg lettuce wraps transform humble eggs into something completely unexpected. Instead of soft, creamy curds, the eggs are deliberately cooked until they become finely crumbled with a texture resembling minced meat. Blanched sugar snap peas and shiitake mushrooms add sweetness and crunch, while crisp lettuce leaves and a drizzle of hoisin sauce turn the dish into light, flavourful wraps. Named Guì Huā Chǎo Dàn ("Osmanthus Flower Scrambled Eggs"), the tiny golden egg pieces resemble delicate osmanthus blossoms.
These Hong Kong-style Stir-Fried Noodles are glossy, silky and packed with wok hei. Featuring crispy pan-fried egg noodles tossed with vegetables and savoury sauce, this dish delivers the perfect balance of texture—crispy edges with soft, bouncy strands.
