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.
This Malaysian Chicken Curry is rich, aromatic and deeply comforting, layered with fragrant spices, coconut sweetness and tender chicken. Perfect served with coconut rice for a full nasi kandar experience.
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.
Cheung Fun Rice Noodle Rolls are one of the most iconic dishes in Cantonese dim sum. These delicate steamed rice sheets are silky, lightly elastic and rolled into soft layers before being dressed with sweet soy, sesame paste and chilli oil. Traditionally served with prawns or char siu, this version celebrates the simple Hong Kong market style — plain rice rolls with bold, flavourful sauces poured over the top.
Simple and Delicious Indonesian Yellow Curry is a vibrant coconut based curry built around fresh aromatics, turmeric and tender turkey leg meat. This Simple and Delicious Indonesian Yellow Curry recipe focuses on creating a coarse spice paste, slowly frying it until fragrant, then gradually adding coconut milk to intensify flavour and develop natural richness.
Inspired by Indonesian home cooking, this yellow curry relies on fresh ingredients rather than heavy spice powders. The gradual addition of coconut milk helps separate the oils, deepening colour and flavour while keeping the sauce light and fragrant.
Lotus Leaf Fried Rice is a fragrant, earthy festive dish where savoury sausage, dried shrimp and mushrooms are stir fried with rice, wrapped in soaked lotus leaf and steamed to infuse a delicate tea like aroma. This Lotus Leaf Fried Rice recipe layers flavour in the wok first, then finishes with a second steam to allow the lotus leaf to perfume the rice beautifully.
Often served at banquets and special occasions, lotus leaf fried rice is about depth and aroma. The sausage fat coats each grain, the dried shrimp add umami, and the final steam transforms the dish completely.
Shiraz Pad Thai is a creative twist on the classic Thai street food favourite, combining the traditional sweet, sour and salty balance of Pad Thai with the rich fruitiness of Shiraz wine. Rice noodles are stir fried over intense heat with egg, tofu, pickled radish, dried shrimp and aromatics, then coated in a tamarind based sauce enriched with Shiraz. The result is a smoky, deeply savoury noodle dish where wok hei meets the bold character of Thai wine country cooking.
This Cantonese-style Stir-Fried Pork Belly in Black Bean Sauce is rich, savoury and packed with flavour from preserved black beans, ginger, garlic and chillies. The pork is first blanched, then crisped in the wok before being lightly braised in a glossy black bean sauce.
Pan-Fried Tod Mun with Green Bean Crunch
Spicy Thai Style Fish Cakes, known as Tod Mun in Thailand, are a popular street food snack made from blended seafood, fragrant herbs and kaffir lime leaf. These Spicy Thai Style Fish Cakes combine white fish, prawns and squid for a naturally sweet, bouncy texture, finished with finely sliced green beans for signature crunch.
The secret to authentic Thai fish cakes is drying the seafood thoroughly before blending. Removing excess moisture creates a firm paste that fries to a crisp golden exterior while staying soft and springy inside. Pan frying gives you a lighter finish while still delivering that satisfying caramelised crust.
This Thai Basil Prawn Stir-Fry is a fast, flavour-packed Thai classic featuring juicy prawns stir-fried with garlic, bird's eye chillies and fragrant Thai sweet basil in a savoury, sweet and spicy sauce. Ready in minutes, it's perfect served with steamed jasmine rice.
