Three Cup Chicken is a classic Taiwanese dish made with equal parts soy sauce, rice wine and sesame oil, finished with fragrant basil for a bold, aromatic punch. This Three Cup Chicken recipe focuses on caramelising rock sugar first, searing large chunks of chicken for char, then reducing the sauce until glossy and sticky.

Despite the name, it is not made with three cups of liquid. The “three cups” refer to equal quantities of soy sauce, rice wine and sesame oil. The final flourish of basil transforms the dish into something intensely savoury, slightly sweet and beautifully aromatic.

This Salmon Poke Bowl combines perfectly cooked Japanese rice with sashimi-grade salmon marinated in a vibrant dressing of citrus, soy sauce, sesame oil and fresh dill. Served with crisp vegetables, creamy avocado, wakame and sweetcorn, it's a fresh, colourful meal inspired by the Japanese influence on Hawaiian poke.

Pork & Prawn Wontons in Ginger Broth

Chinese Wonton Soup is a classic Cantonese dish made with delicate pork and prawn dumplings served in a light yet deeply savoury ginger and oyster infused broth. This Chinese Wonton Soup recipe focuses on building flavour in the soup first by tempering ginger and caramelising oyster sauce, then pairing it with traditional 50 50 pork and prawn wontons for the perfect balance of richness and freshness.

Wontons are a type of dim sum dumpling. The word dim sum translates loosely as “a little touch of the heart”, making this soup both comforting and symbolic. The key is a clear, fragrant broth and a well seasoned filling that remains juicy after boiling.

Hong Kong Beef Brisket Noodle Soup is a late night classic found in cha chaan teng cafés across the city. This Hong Kong Beef Brisket Noodle Soup recipe focuses on a clear, aromatic broth infused with ginger, spring onion and whole spices, slowly simmered with tender beef brisket and gelatinous tendon until soft and deeply savoury.

Traditionally eaten after a night out, this comforting noodle soup is all about patience. The tendon must be blanched first to remove impurities, the brisket browned to build flavour, and the broth skimmed regularly to keep it clean and clear. Slow simmering for four to five hours gives you that authentic Hong Kong street flavour.

This Sri Lankan Black Pork Curry is rich, peppery and deeply aromatic, with tender pork ribs slow-cooked in toasted spices, tamarind and creamy coconut sauce until meltingly soft. Bold, warming and intensely comforting.

Crispy Thai Style Fish Sauce Chicken Wings are a dangerously addictive snack built on just a few powerful ingredients. This Crispy Thai Style Fish Sauce Chicken Wings recipe keeps things simple, using fish sauce as the main seasoning before deep frying at 180°C for perfectly golden, succulent wings. A fragrant garnish of fried shallots, palm sugar, lime leaf and chilli adds sweetness, heat and crunch to finish.

Fish sauce is intensely savoury, so the wings only need a short marinade before frying. The key is controlling your oil temperature, cooking in batches and finishing with a quick dip of lime leaf and chilli into the hot oil to release their aroma.

Super Simple Teriyaki Chicken is a classic Japanese inspired dish built around tender chicken thigh, sweet mirin and honey, and a glossy soy glaze reduced directly in the pan. This Super Simple Teriyaki Chicken recipe focuses on marinating for depth, searing on high heat and adding the sauce at the right moment to achieve deep caramelisation without burning.

Teriyaki refers to the shine created when soy and sugar based sauces reduce over heat. The key is allowing the chicken to colour first before adding the marinade back into the pan to form that sticky lacquer.

Indulge in these delectable chicken parcels, wrapped in fragrant Pandan leaves and served with a mouth-watering dipping sauce.

This Vietnamese Sweet & Salty Caramel Fish is a simple yet deeply flavourful dish where flaky white fish is baked in a rich caramel sauce made with coconut milk and fish sauce. Infused with Thai shallots, garlic, galangal, kaffir lime leaves and bird's eye chillies, the sauce creates the perfect balance of sweet, savoury and aromatic flavours. Served over steamed rice, it's a comforting Vietnamese family-style meal that's surprisingly easy to prepare.

Crispy Vegetarian Spring Rolls

Chinese Vegetable Spring Rolls are a classic takeaway favourite, packed with finely sliced vegetables and wrapped in thin spring roll pastry before being deep fried until golden and crisp. This Chinese Vegetable Spring Rolls recipe follows the traditional method of flash frying the filling first to remove excess moisture, then rolling tightly and frying at 180°C for that signature crunch.

The key to perfect spring rolls is balance. The vegetables must be finely matchsticked, the filling cooked quickly on high heat and cooled before wrapping. A small amount of cornflour helps absorb moisture so the pastry stays crisp during frying.