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These Teriyaki Chicken Noodles are a quick and easy midweek stir-fry with tender chicken thighs, crisp vegetables and springy noodles coated in a homemade teriyaki sauce. Finished over a high heat for plenty of wok hei, it's a simple family favourite that's ready in minutes.
Light & Tasty Vietnamese Tofu Bun Cha is a fresh, vibrant twist on the classic Hanoi street food dish, Bun Cha. Traditionally made with grilled fatty pork served over rice noodles with herbs and dipping sauce, this Light & Tasty Vietnamese Tofu Bun Cha swaps the pork for caramelised tofu while keeping the signature sweet, salty and sour Vietnamese balance.
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.
Fresh Vietnamese Green Mango and Prawn Salad is a vibrant, zesty Southeast Asian salad built around crisp green mango, juicy tiger prawns and a perfectly balanced sweet, sour and salty dressing. This Fresh Vietnamese Green Mango and Prawn Salad recipe delivers bold Vietnamese flavour with minimal cooking, making it ideal for warm days or light entertaining.
Green mango brings natural sharpness and crunch, while the dressing of lime juice, palm sugar and fish sauce creates the signature Vietnamese balance. Finished with herbs, peanuts and fried shallots, this dish is fresh, punchy and full of texture.
School of Wok Technique Guide
A properly seasoned wok is one of the most important tools in Chinese cooking. Knowing how to clean and maintain a wok correctly ensures it develops a natural non stick surface, prevents rust and improves flavour over time. This technique guide explains how to clean a wok after cooking, how to dry it properly and how to rescue a rusty wok.
These Kimchi Pork Bao Buns are soft, fluffy steamed buns filled with a savoury Korean-inspired mixture of pork, kimchi and glass noodles, flavoured with gochujang, sesame oil and soy sauce. The sweet steamed dough perfectly balances the spicy, tangy filling, making these bao an irresistible snack or light meal.
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.
This Japanese Chicken and Egg Rice, or Oyakodon, is a comforting one-bowl meal featuring tender chicken, softly set eggs and sweet onions simmered in a light dashi broth. Served over steaming Japanese rice, it’s simple, warming and packed with delicate savoury flavour.
Devil Curry (Curry Debal) is a fiery Eurasian curry originating from the Portuguese communities of Malaysia and Singapore. Traditionally made with Christmas leftovers, it combines chicken, sausages and bacon in a rich tomato-based rempah infused with dried chillies, mustard, vinegar and soy sauce. The result is a bold, tangy, smoky curry with intense heat that's balanced by sweet palm sugar and sharp vinegar.
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.
