These Vietnamese Coconut Braised Pork Ribs are tender pork ribs gently braised in naturally sweet coconut water with fish sauce, oyster sauce and aromatics. The sauce reduces into a glossy, savoury-sweet glaze that caramelises beautifully around the ribs while the fresh coriander adds a final burst of flavour.
This Jjamppong is a bold and comforting Korean noodle soup packed with prawns, mussels and clams in a rich, spicy broth infused with gochugaru, aromatics and seafood stock. Served with chewy wheat noodles, it's warming, savoury and full of deep umami flavour.
Braised Chilli Tofu is a simple Korean-inspired home-cooked dish that’s all about gentle heat, mellow spice and deep savoury flavour. Firm tofu is pan-fried until golden to seal in moisture, then slowly braised in a sweet, spicy soy-based sauce infused with gochugaru and garlic. The result is tofu that’s soft inside, lightly crisp outside and completely soaked in a rich chilli broth – perfect with steamed rice to mop up every last drop.
This Hong Kong café classic is a comforting breakfast dish featuring macaroni in a light chicken broth, topped with crispy fried spam and a golden fried egg. Simple yet satisfying, it’s a perfect example of cha chaan teng fusion cuisine.
Hong Kong Style Dan Tat
Tasty Chinese Egg Tarts are a true Hong Kong bakery classic. Unlike Portuguese egg tarts, which caramelise on top, these traditional Cantonese egg tarts should have a smooth, glossy yellow surface with no browning. The custard should be silky, lightly set and melt in the mouth, with flaky puff pastry underneath.
This Tasty Chinese Egg Tart recipe uses palm sugar syrup for a deeper, more complex sweetness. The key techniques are reducing the syrup correctly, removing excess air from the egg mixture and carefully controlling oven temperature to prevent caramelisation while ensuring the pastry cooks through.
This Singapore-Style Ginger & Garlic Tofu is a simple yet flavour-packed vegetarian stir-fry featuring firm tofu slowly cooked in a rich aromatic paste of ginger, garlic and spring onions. Inspired by the famous Singaporean ginger sauce served with Hainanese chicken, the tofu absorbs every bit of the fragrant oil, creating a comforting dish that's perfect with steamed rice.
Chicken Bulgogi is a quick and flavourful Korean dish where tender chicken is marinated in a sweet, savoury and lightly spicy sauce, then cooked over high heat to achieve a smoky, caramelised finish. Served with a refreshing radish salad and crisp lettuce wraps, it creates a perfect balance of bold and fresh flavours.
Crispy Shredded Roast Chicken is a clever Chinese takeaway-style dish made using leftover roast chicken. The chicken is sliced, lightly seasoned and coated in cornflour before being deep fried until crisp. It’s then quickly tossed with garlic, chilli and spring onion for a fragrant, smoky finish. The result is a crispy, savoury dish with bold flavour and minimal waste.
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.
