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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.
These traditional Hong Kong Almond Cookies are delicate, buttery biscuits with a wonderfully crumbly texture and a subtle vanilla and almond flavour. Inspired by the classic treats found in Cantonese bakeries, they're made with a rich butter dough, studded with almond flakes and finished with an egg wash for a beautiful golden glaze. Perfect with a cup of tea.
Hakka Stuffed Tofu is a comforting, home-style dish where soft tofu is filled with a savoury pork mixture, pan-fried until golden, then braised in a rich, umami sauce. With a balance of tender tofu, juicy filling and silky gravy, it’s a deeply satisfying dish rooted in Hakka cuisine.
These Spicy Korean Chicken Skewers are made with juicy chicken thighs marinated in a sweet, smoky gochujang sauce, threaded with onions and peppers, then charred until caramelised. Finished with sesame seeds, they're perfect served with steamed rice or wrapped in crisp lettuce leaves.
A modern Chinese takeaway classic in its own right, check out this mouth-watering Black Bean Chicken recipe to recreate a healthier, more flavourful and tastier version at home.
This simple Courgette Namul is lightly cooked and seasoned with sesame oil, sesame seeds and a touch of sweetness. It's fresh, delicate and a classic Korean side dish.
This Baked Five Spice Chicken Rice is a simple one-pot dish with tender marinated chicken layered over fluffy rice, all cooked together until fragrant and comforting. Finished with a punchy chilli soy sauce, it’s packed with flavour in every bite.
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.
