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These Korean Marinated Eggs, or Mayak Eggs, are perfectly soft-boiled and soaked in a savoury, sweet and slightly spicy soy marinade. The cracked shells create a beautiful marbled effect, while the flavour-packed marinade makes them perfect served with rice or instant noodles.
Katsudon is a comforting Japanese rice bowl featuring a crispy panko-coated pork cutlet simmered gently in a sweet savoury dashi sauce with onions and softly set eggs. Served over steamed rice, the contrast of crunchy pork, silky egg and savoury broth makes it a rich, satisfying dish.
Crispy Panko Chicken with Sweet & Savoury Curry Sauce
Japanese Chicken Katsu Curry is a beloved comfort dish that combines crispy panko breaded chicken with a rich, mildly spiced curry sauce. This Japanese Chicken Katsu Curry recipe blends techniques from Indian, French and Japanese cooking traditions, creating a smooth roux based curry that is sweet, savoury and deeply satisfying.
Katsu refers to the breadcrumbed and fried cutlet, while the curry sauce reflects Japan’s adaptation of Indian spices during the 19th century. The sauce is thickened with a light roux and balanced with soy, sugar and honey for that signature Japanese flavour profile.
Spicy Beef Dumplings are juicy pan-fried dumplings filled with seasoned beef mince, ginger, garlic and spring onions. The filling is lightly perfumed with sesame oil and Sichuan peppercorns for a subtle numbing spice, then wrapped in dumpling skins and cooked until crisp on the bottom and tender through steaming. Served with a simple soy and vinegar dipping sauce, these dumplings are savoury, aromatic and deeply satisfying.
This Hong Kong-style Sweet & Sour Pork is a unique twist on the classic—featuring crispy pork pieces coated in a rich, caramelised sauce instead of the usual ketchup-based version. With a toffee-like glaze, sesame crunch and optional crispy crackling topping, it delivers bold texture and flavour in every bite.
Sweet Potato & Prawn Coconut Curry
Amazing Thai Red Curry is a vibrant Southeast Asian classic built around a freshly pounded curry paste, gently simmered in coconut milk until rich, fragrant and deeply flavoured. This Amazing Thai Red Curry recipe combines sweet potato, pea aubergines and prawns for a perfect balance of sweetness, spice and savoury depth.
The key to an authentic Thai red curry lies in making the paste from scratch. Using a pestle and mortar releases the natural oils from lemongrass, galangal, turmeric and chilli, creating a far more aromatic base than shop bought paste. Gradually adding coconut milk and allowing the oils to split intensifies the flavour and gives the curry its signature richness.
These Hong Kong-style Baked Char Siu Bao are soft, fluffy buns filled with sweet, sticky barbecued pork. Unlike steamed bao, these are baked to a golden finish, giving a light crust while keeping the inside pillowy and rich with savoury-sweet char siu filling.
