Vegan Soba Noodle Soup is a comforting Japanese inspired bowl built around a rich miso based broth and fresh vegetables. Soba noodles are served in a light yet flavourful soup made with ginger, garlic, spring onion, mirin and sake. Caramelised tofu and seared shiitake mushrooms add depth and texture, while fresh vegetables such as pak choi, carrot and radish bring colour and freshness to the dish.
This Thai-Style Fried Chicken is inspired by Bangkok street food, featuring bone-in chicken coated in a deeply flavoured batter made with garlic, spring onions, coriander, black pepper and fish sauce. Fried until crisp and golden, the rice flour batter delivers a light, crunchy coating packed with aromatic Thai flavours.
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.
Layered Crispy Scallion Pancake with Dipping Sauce
Vegetarian Chinese Spring Onion & Spinach Pancake is a crispy, flaky street food classic inspired by traditional Chinese scallion pancakes. This Vegetarian Chinese Spring Onion & Spinach Pancake recipe combines a simple hot water dough with fragrant spring onion, ginger and clarified butter, layered and rolled to create delicate flaky folds.
Unlike Western pancakes, this savoury version is rolled, folded and twisted into layers before being flattened and pan fried until golden and crisp. Finished with a simple soy, black vinegar and chilli oil dipping sauce, it delivers rich, savoury depth with a bright, tangy kick.
Crispy Hong Kong Style Salted Egg Prawns
Tasty Chinese Salted Egg Yolk Prawns are a classic Hong Kong restaurant favourite, known for their ultra crispy prawns coated in a rich, creamy salted duck egg yolk sauce. This Tasty Chinese Salted Egg Yolk Prawn recipe delivers that signature balance of savoury, sweet and umami flavour, with evaporated milk creating a smooth sauce that clings perfectly to each crispy prawn.
Salted duck eggs are preserved in brine for around 30 days, which transforms the yolk into a firm, crumbly and intensely savoury ingredient. When steamed and mashed, the yolk forms the base of a luxurious sauce that becomes thick and glossy once reduced in the wok.
This Yunnan-Style Spicy Mashed Potatoes is a rustic Chinese side dish made with steamed potatoes roughly mashed and stir-fried with garlic, spring onions, pickled mustard greens, fennel and Sichuan peppercorns. Finished with chilli oil, it's packed with layers of aromatic spice and texture.
Roasted Cauliflower & Potato Curry
Mouth-Watering Indian Aloo Gobi is one of the most loved vegetarian curries across the Indian subcontinent. Traditionally a stovetop dish, this version roasts the potatoes and cauliflower first to intensify flavour, deepen colour and create a slightly crisp exterior before folding everything through a simple tomato masala.
Aloo means potato and Gobi means cauliflower. Together they create a humble yet deeply satisfying curry that is earthy, warming and gently spiced. Roasting transforms the texture, making the cauliflower slightly creamy inside while the potatoes hold their shape beautifully.
Finished with fresh lime and coriander, this Mouth-Watering Indian Aloo Gobi is perfect for midweek dinners or weekend feasts.
Sichuan Wontons in Spicy Chilli Oil are delicate dumplings filled with juicy pork and prawn, served in a bold, aromatic sauce made from chilli oil, soy, vinegar and sesame. The wontons are soft and silky, while the sauce delivers a balance of heat, tang and savoury depth, making this a classic Sichuan favourite.
Thai Grilled Pork is a classic Thai street food dish where marinated pork neck is roasted or
grilled until caramelised and juicy, then sliced and served with a spicy dipping sauce known
as Nam Jim Jaew. The pork is marinated in soy sauces, oyster sauce and palm sugar before
cooking, while the dipping sauce combines roasted chilli, lime juice, fish sauce and toasted
rice powder for a bold, smoky and tangy flavour.
