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Gulab Jamun is one of India's most beloved desserts, made from soft milk dough balls that are gently fried until golden before being soaked in a fragrant cardamom sugar syrup. Served warm or at room temperature, they're wonderfully soft, syrupy and indulgent.
This Sichuan Sweet & Sour Pork Stir-Fry is a rustic take on the classic dish, combining tender pork shoulder with earthy mushrooms, bamboo shoots and pickled mustard greens in a rich sweet, sour and spicy sauce. Finished with toasted Sichuan peppercorns, it's packed with bold, comforting flavours.
This Salt & Pepper Squid is ultra crispy on the outside, tender inside, and packed with aromatic spice. Finished with garlic, chillies and a homemade spiced salt, it delivers bold flavour with every bite.
A smoky, crispy wing perfect for the grill or griddle – with that signature tongue-tingling Sichuan twist.
Biang Biang Noodles are wide, hand-pulled noodles from Xi’an, known for their chewy texture and dramatic “biang” stretching technique. Tossed in a fragrant chilli, garlic and black vinegar oil, they’re simple but packed with bold flavour.
These Crispy Sweet & Sour Prawn Balls are a classic Chinese takeaway favourite featuring juicy prawns coated in a light, airy batter before being deep-fried until crisp and tossed in a bright, glossy sweet and sour sauce. The thick batter creates the signature fluffy texture that soaks up the vibrant sauce while staying deliciously crisp.
This Chinese Roast Duck is a simplified home version of the classic Cantonese dish. The duck is first braised in a rich aromatic glaze, then roasted to achieve a glossy, caramelised skin and tender, juicy meat.
A classic Korean street sweet made from caramelised sugar and a pinch of bicarbonate of soda, which creates the light honeycomb texture. Popularised globally through Squid Game, this nostalgic treat is pressed into thin discs and stamped with shapes before setting into a crisp, airy candy.
