This Cantonese Roast Chicken has beautifully crisp skin, juicy meat and a glossy sweet-savoury glaze. Inspired by traditional Chinese roast meats, this simplified version delivers incredible flavour and texture at home.
Simple Chilli Bean, Garlic and Ginger Oil Steamed Fish is a classic Chinese steamed fish dish finished with a sizzling aromatic oil. This Simple Chilli Bean, Garlic and Ginger Oil Steamed Fish recipe is built around fresh ginger, garlic and spring onion combined with fermented chilli bean sauce, then activated with smoking hot oil poured directly over the top.
Steamed fish is a staple of Cantonese home cooking. The beauty of this dish lies in its simplicity. Eight minutes of steaming keeps the fish tender and flaky, while the hot oil instantly cooks and releases the fragrance of the aromatics without browning them.
This Seafood Fried Rice with XO Sauce is a restaurant-style Chinese fried rice featuring succulent prawns, sweet scallops and fluffy jasmine rice stir-fried with fragrant garlic, egg and luxurious XO sauce. Finished with Shaoxing wine and sesame oil, it's packed with smoky wok flavour and perfect for a quick weeknight meal.
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.
Steamed Chayote Dumplings with Dried Shrimp & Mushroo.
A beloved Mauritian Chinese snack, Boulettes Sousou (also known as Yen Sousou) reflects the island's rich blend of Chinese, African, Indian and French influences. Grated chayote is combined with dried shrimp, mushrooms and tapioca starch before being steamed into springy, translucent dumplings. Traditionally served with chilli sauce, these light yet deeply savoury bites are perfect as a starter or dim sum-style snack.
This Ginger & Spring Onion Lobster Noodles dish is a classic Cantonese celebration recipe, combining sweet lobster, fragrant aromatics and silky sauce over long egg noodles. Rich, savoury and full of wok flavour, it’s a true feast dish.
Spiced Lamb Skewers, or Yang Rou Chuan, are a popular Chinese street food originating from Xinjiang. Tender pieces of lamb are marinated, skewered and grilled, then dusted generously with a fragrant spice mix of Sichuan peppercorns, cumin-style spices and aromatics. The result is smoky, juicy skewers packed with bold flavour and a lightly numbing spice.
Tender egg noodles tossed through Southeast Asian spices and finished in a smoking hot wok. This dish combines velvety chicken, julienned vegetables and warming curry spices for a smoky, fragrant noodle stir fry with just the right amount of heat. A drier-style curry noodle that’s bold, aromatic and packed with texture.
This Thai Spicy Chicken Vermicelli Stir-Fry is a vibrant noodle dish packed with tender marinated chicken, crisp vegetables and rice vermicelli, all tossed with fragrant Thai red curry paste and a rich savoury sauce. Cooked in stages to preserve texture and maximise wok flavour, it's a quick and satisfying meal with just the right balance of spice and freshness
