Authentic Mapo Tofu
This popular fiery Tofu based dish made with Sichuan Peppercorns and ground pork is storming the internet! Try it yourself!
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Turmeric and Dill Fish is a vibrant Vietnamese-inspired dish where chunks of white fish are marinated in a fragrant paste of galangal, garlic and turmeric, then quickly stir fried with spring onions and fresh dill. Finished with a light fish sauce and lime dressing, the dish is fresh, aromatic and lightly caramelised, with herbs playing a starring role.
This Hong Kong-style Black Pepper Beef is a bold, high-heat stir fry combining tender ribeye, crispy potatoes and blistered vegetables. Finished with a rich black pepper sauce, the dish delivers deep savoury flavour with a peppery kick and signature wok hei.
Classic Cantonese Stir Fry
Unbelievable Chinese Oyster Sauce Beef and Broccoli is a Cantonese takeaway favourite built around tender slices of beef, vibrant green broccoli and a glossy oyster sauce finish. This Unbelievable Chinese Oyster Sauce Beef and Broccoli recipe focuses on proper wok technique, high heat control and a simple marinade that keeps the beef succulent while naturally thickening the sauce.
Oyster sauce is the backbone of many Cantonese stir fries. Combined with chicken stock, a dash of dark soy and a touch of sugar, it creates a rich, savoury glaze that coats both meat and vegetables beautifully. The key is cooking quickly at very high heat so the beef sears rather than steams.
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.
Hong Kong Beef Brisket Noodle Soup is a late night classic found in cha chaan teng cafés across the city. This Hong Kong Beef Brisket Noodle Soup recipe focuses on a clear, aromatic broth infused with ginger, spring onion and whole spices, slowly simmered with tender beef brisket and gelatinous tendon until soft and deeply savoury.
Traditionally eaten after a night out, this comforting noodle soup is all about patience. The tendon must be blanched first to remove impurities, the brisket browned to build flavour, and the broth skimmed regularly to keep it clean and clear. Slow simmering for four to five hours gives you that authentic Hong Kong street flavour.
