Pineapple Buns are a classic Hong Kong bakery treat—soft, fluffy sweet buns topped with a crumbly, golden crust that resembles a pineapple. Often served warm with a slice of butter, they’re rich, nostalgic and irresistible.
Chilli Chilli Chicken is a rustic Indonesian-inspired dish where chicken legs are slowly braised in a fragrant chilli sambal made from bird’s eye chillies, garlic, ginger and tomatoes. The chicken is first browned for colour, then simmered in the spicy sauce with lemongrass and lime leaves until tender. Slow cooking softens the intense heat of the chillies while drawing out their natural sweetness, creating a deeply aromatic and fiery dish.
A classic Chinese dish, this hot & sour soup will keep you coming back for more and more with it's addicting spiciness from the Sichuan peppercorns and mouth watering sourness!
Quick and Easy Chop Suey is a Chinese American classic built around crisp vegetables, tender marinated chicken and a silky oyster sauce gravy. This Quick and Easy Chop Suey recipe focuses on proper wok technique, layering ingredients and maintaining crunch while achieving that glossy, restaurant style finish.
Traditionally created as a way to use up leftovers, Chop Suey is all about balance. Vegetables are lightly blanched to speed up cooking, chicken is velveted with cornflour for tenderness, and the sauce is reduced directly in the wok for a naturally thickened glaze.
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.
Kerala Fish Curry is a classic South Indian coastal dish known for its fragrant spices, creamy coconut sauce and delicate seafood. Originating from the Kerala region of India, this curry combines mustard seeds, curry leaves and warming spices with coconut milk to create a rich, aromatic base. In this Kerala Fish Curry, large chunks of cod are gently simmered in the sauce so the fish stays tender and flaky without breaking apart. The result is a beautifully balanced curry with heat from green chillies, warmth from toasted spices and a smooth coconut finish.
Kashmiri Style
Indian Lamb Rogan Josh is a rich Kashmiri curry known for its deep red colour, warming whole spices and tender slow cooked lamb. This Indian Lamb Rogan Josh recipe follows a traditional one pot method, beginning with a freshly ground masala powder, browning the lamb properly and then slowly simmering with yogurt until silky and aromatic.
Rogan Josh was popularised by the Mughals and became a defining dish of Kashmiri cuisine. The name refers to “red heat” and “clarified butter”, describing both its colour and its traditional cooking fat. The key to a great Rogan Josh is building flavour through whole spices, allowing the yogurt to assimilate slowly and giving the curry time to deepen over a long simmer.
These Hong Kong-style Baked Char Siu Bao are soft, fluffy buns filled with sweet, sticky barbecued pork. Unlike steamed bao, these are baked to a golden finish, giving a light crust while keeping the inside pillowy and rich with savoury-sweet char siu filling.
