Japanese Curry & Rice
Indulge in the rich and aromatic Japanese curry served with fluffy rice for a satisfying and delicious dining experience.
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Din Tai Fung Pork Chop Fried Rice is a beautifully simple yet iconic restaurant dish. A tender pork chop is brined, marinated with Chinese five spice and soy, then deep fried until lightly crisp on the outside while remaining juicy inside. The pork is served over a classic egg fried rice made with fluffy short-grain rice, seasoned simply with white pepper, sesame oil and spring onions.
Crispy Aromatic Duck Bao combines the classic flavours of Chinese crispy duck with soft steamed bao buns for a modern twist on a traditional favourite. Tender shredded duck with perfectly crisp skin is paired with fluffy steamed bao, quick pickled cucumber and spring onion, and a rich drizzle of hoisin sauce. This Crispy Aromatic Duck Bao recipe brings together the deep aromatic spices of traditional Chinese duck preparation with the light texture of freshly steamed bao buns, creating a perfect balance of savoury, sweet and tangy flavours.
Cheung Fun Rice Noodle Rolls are one of the most iconic dishes in Cantonese dim sum. These delicate steamed rice sheets are silky, lightly elastic and rolled into soft layers before being dressed with sweet soy, sesame paste and chilli oil. Traditionally served with prawns or char siu, this version celebrates the simple Hong Kong market style — plain rice rolls with bold, flavourful sauces poured over the top.
Tantanmen Ramen is a Japanese take on Sichuan dan dan noodles, featuring a smooth, nutty sesame-based broth with a gentle, warming spice. This quick version combines a flavourful chicken stock, rich sesame tare and savoury minced pork, creating a deeply satisfying bowl in under an hour.
Tendon Tempura Rice Bowl is a classic Japanese comfort dish featuring crispy tempura vegetables and prawns served over soft steamed rice with a light savoury soy drizzle. This Tendon Tempura Rice Bowl focuses on texture, combining airy tempura batter with crunchy vegetables like lotus root and sweet potato alongside perfectly fried prawns. The crisp tempura sits on a bed of fluffy Japanese rice and is finished with a delicate soy, mirin and dashi sauce that enhances the natural sweetness of the seafood and vegetables.
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.
Singapore Fried Rice Vermicelli
Singapore Noodles, also known as Singapore Fried Rice Vermicelli, is a vibrant curry spiced noodle stir fry that is hugely popular in Chinese takeaways across the UK. Despite the name, the dish is believed to have Cantonese roots, combining rice vermicelli with Madras style curry powder for its signature golden colour and fragrant spice.
This Singapore Noodles recipe focuses on correct noodle preparation, high heat wok control and even distribution of curry spice through the classic “round and forward” folding motion.
The key is soaking, drying and cooking quickly so the noodles remain separate, lightly coated and never soggy.