This Hot & Sour Noodle Soup is packed with bold Sichuan flavours, combining spicy chilli, numbing peppercorns, savoury pork mince and tangy black vinegar. Served over chewy sweet potato noodles, it's a quick and comforting bowl full of heat and texture.
This Hong Kong-style Black Pepper Beef is a bold, high-heat stir fry combining tender ribeye, crispy potatoes and blistered vegetables. Finished with a rich black pepper sauce, the dish delivers deep savoury flavour with a peppery kick and signature wok hei.
Garlic & Vermicelli Steamed Prawns are a classic Cantonese seafood dish where delicate prawns are butterflied and steamed over soaked mung bean vermicelli noodles. The noodles absorb the natural sweetness released from the prawn shells during steaming, creating a light seafood broth that flavours the entire dish. Finished with crispy golden garlic, sweetened soy sauce and sizzling hot oil poured over spring onion and chilli, this dish delivers bold aroma and layered textures.
This Japanese Custard Pudding, or Purin, is silky smooth, creamy and delicately sweet, with a rich caramel layer that melts into the custard when turned out. It's a classic Japanese dessert that's simple yet elegant.
These Five Spice Pork Rolls are crispy, fragrant and packed with juicy pork, prawns and crunchy water chestnuts. Wrapped in bean curd skin and deep fried, they’re a classic Southeast Asian snack with bold flavour and texture.
This Black Pepper Chicken Stir-Fry is a Chinese takeaway favourite made with succulent chicken thighs, peppers and onions tossed in a rich, glossy black pepper sauce. Caramelised over a high heat, it's packed with bold peppery flavour and perfect served with steamed rice.
Char Kway Teow is one of Malaysia’s most famous street food noodle dishes, known for its smoky wok hei flavour, sweet savoury sauce and quick high-heat stir frying. Wide flat rice noodles are tossed with prawns, egg, bean sprouts and Chinese chives in a rich sauce made with sambal, shrimp paste and sweet soy. The key to great Char Kway Teow is intense heat, minimal stirring and allowing the noodles to lightly caramelise in the wok.
This Beef Fried Rice is a takeaway-style favourite made with freshly cooked rice, tender marinated ribeye steak, fluffy egg and sweet peas. By seasoning the rice before cooking and quickly searing the beef, the result is a perfectly balanced fried rice with separate grains and juicy pieces of beef.
Rou Jia Mo is a famous street food from Shaanxi, often called the “Chinese hamburger.” It features tender, slow-braised pork belly packed into a crisp yet chewy flatbread. The pork is infused with aromatic spices and rich soy-based braising liquid, then chopped and stuffed into the bread with fresh herbs, creating a deeply savoury and satisfying sandwich.
This Soy & Garlic Korean Fried Chicken features ultra-crispy double-fried chicken wings coated in a rich buttery soy and garlic glaze with a hint of chilli and honey. Sticky, savoury and irresistibly crunchy, it's the ultimate Korean comfort food.
