This Shanghai Vegetable Rice (Cai Fan) is a simple one-pot rice dish made with fragrant jasmine rice, leafy greens and salty pancetta. Inspired by the traditional use of Chinese cured ham, it's a comforting meal that's packed with delicate flavour and perfect for a quick lunch or dinner.
These Moo Ping skewers are sweet, savoury and deeply aromatic, with juicy pork shoulder marinated in garlic, coriander and coconut milk before being charred until caramelised. A true Thai street food classic.
Delicious Vietnamese Pancake, known as Bánh Xèo, is a crispy, golden turmeric rice flour pancake filled with fresh herbs, crunchy vegetables and optional prawns or pork. This Delicious Vietnamese Pancake recipe delivers the perfect balance of crisp edges and light, fluffy centre, served with a sweet, sour and savoury dipping sauce that brings everything together.
Bánh Xèo literally means “sizzling cake,” named after the sound the batter makes when it hits a hot pan. The secret is a thin rice flour and coconut milk batter, cooked over medium heat until crisp, then folded over fresh fillings for that iconic half moon shape.
This tamarind hoisin braised duck is a rich, homely dish inspired by Jeremy Pang’s Saturday Special with Gressingham duck, slowly simmered until tender with a naturally thickened, glossy sauce.
Super Tasty Fish Fillet Tofu Rolls are a delicate dim sum style dish made with tender chunks of white fish and crisp winter melon wrapped in bean curd skin, tied with chives and steamed in a light savoury sauce. This Super Tasty Fish Fillet Tofu Rolls recipe focuses on balance of texture, tight rolling technique and finishing with a glossy oyster sauce that gently steams into the rolls.
Bean curd skin, also known as tofu skin, provides a unique bite that softens beautifully when steamed while still holding structure. The fish remains soft and flaky, while the winter melon adds clean crunch and freshness.
Steaming is one of the healthiest and most effective ways to cook chicken, producing exceptionally juicy meat while preserving its natural flavour. These two recipes showcase different approaches: a fragrant Guangxi Steamed Chicken topped with a sizzling Chinese chive dressing, and a complete Steamed Chicken & Mushroom Rice Bowl, where marinated chicken cooks directly over jasmine rice for an effortless one-bowl meal.
Hong Kong Style Fish Balls in Chinese Curry Sauce is one of the city’s most iconic street food dishes. This Hong Kong Style Fish Balls in Chinese Curry Sauce recipe brings that vibrant roadside flavour home, combining freshly made fish balls with a rich, aromatic curry sauce infused with Madras curry powder, coconut milk and curry leaves.
Unlike processed fish balls often found in street stalls, this version uses fresh white fish and prawns for a softer bite and natural sweetness. Finished in a glossy, lightly thickened curry sauce, the balance of spice, sweetness and savoury depth is what makes this dish unforgettable.
This Beef Chow Mein is a smoky Cantonese noodle stir-fry with tender marinated ribeye, crisp green vegetables and egg noodles tossed together with light soy, dark soy and sesame oil. Cooked over a high heat for maximum wok hei, it's a quick and satisfying takeaway favourite.
Chicken Biryani is a deeply aromatic, layered rice dish built on caramelised onions, toasted whole spices and tender chicken simmered in a rich gravy. Finished with saffron rice, nuts, herbs and gentle steam cooking, this classic biryani delivers warmth, spice and comforting depth in every forkful.
