£45.00
£60.00
£18.00
£20.00
£20.00
£15.00
£25.00
£12.00
£12.00
£16.00
This Salmon Poke Bowl combines perfectly cooked Japanese rice with sashimi-grade salmon marinated in a vibrant dressing of citrus, soy sauce, sesame oil and fresh dill. Served with crisp vegetables, creamy avocado, wakame and sweetcorn, it's a fresh, colourful meal inspired by the Japanese influence on Hawaiian poke.
Crispy Spicy Chilli Lamb is a bold Xinjiang inspired stir fry packed with smoky heat, aromatic spices and tender seared lamb. Traditionally cooked on large skewers over roadside barbecues in north western China, this dish recreates those flavours using a blazing hot wok. Tender chunks of lamb are marinated with cumin, soy sauce and Shaoxing wine before being flash fried with garlic, ginger, onion and dried chillies. Finished with a fragrant cumin and Sichuan peppercorn salt, Crispy Spicy Chilli Lamb delivers an addictive balance of smoky spice, savoury richness and the distinctive tongue tingling sensation of Sichuan pepper.
Advanced Bao Folding Technique is a step by step guide to mastering professional level pleating for steamed bao buns. This Advanced Bao Folding Technique tutorial focuses on hand positioning, structured pleat progression and controlled twisting to achieve 5, 7, 9, 11 or even 13 neat pleats around your bao.
Beautiful pleats are not about speed. They are about structure, repetition and understanding how the dough sits in your hand. This technique works for bao buns, soup dumplings and larger steamed buns, helping you create a smooth rounded base with evenly spaced pleats that gather neatly at the top.
Mee Siam is a classic Malaysian and Singaporean rice noodle dish built around a bold rempah (spice paste) of dried chillies, shallots, garlic, shrimp paste and tamarind. This dry breakfast-style version is light yet deeply savoury, with fragrant dried shrimp, fluffy omelette and a squeeze of fresh lime.
Tamarind Prawns (Udang Goreng Assam) are a bold Southeast Asian dish combining juicy prawns with a tangy, slightly sweet tamarind sauce. Paired with a fiery sambal belacan, this dish delivers a perfect balance of sour, savoury and spicy flavours with a lightly crispy finish.
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.
This Malaysian Chicken Curry is rich, aromatic and deeply comforting, layered with fragrant spices, coconut sweetness and tender chicken. Perfect served with coconut rice for a full nasi kandar experience.
Hotteok are popular Korean street food pancakes made from a soft yeast dough filled with a gooey mixture of brown sugar, nuts and cinnamon. Pan-fried until golden and crisp on the outside, the inside melts into a sweet, syrupy centre. This version also includes an optional red bean filling for a classic twist.
