Japanese Matcha Tiramisu is a lighter, fluffier twist on the classic Italian dessert. Made with a delicate mascarpone cream folded with whipped meringue and cream, and layered with matcha-soaked sponge, it delivers a balanced sweetness with a subtle bitterness from green tea.
Classic Chinese Crispy Prawns are a deep-fried favourite known for their ultra-light, crunchy batter and glossy honey soy glaze. The prawns are coated in a delicate cornflour batter made with cold soda water to create maximum crispness, then quickly tossed in a sticky honey sauce that balances sweet, savoury and aromatic flavours. Finished with sesame seeds and spring onion, these Classic Chinese Crispy Prawns deliver that unmistakable takeaway crunch with a School of Wok technique.
Japanese Soufflé Pancakes are ultra-light, fluffy pancakes made by folding whipped egg whites into a delicate batter. Cooked slowly with steam, they rise into tall, airy stacks with a soft, pillowy texture. Typically served with cream, fruit and syrup, they are a light yet indulgent treat.
This Vegan Ramen delivers all the richness and depth of a traditional ramen without using meat. A slow-simmered vegetable broth made with soybeans, shiitake mushrooms and aromatics creates a creamy, umami-packed base, while pan-seared tofu and mushrooms are coated in a sweet and savoury red miso glaze. Finished with fresh vegetables and chewy ramen noodles, it's a satisfying bowl that proves you won't miss the pork.
This Lemongrass Grilled Chicken, inspired by the Laotian classic Ping Gai Noi, is packed with aromatic lemongrass, garlic, coriander and toasted chilli. Roasted under weight to keep it juicy, then finished with a spicy, tangy dipping sauce, it's the perfect fakeaway feast.
Hakka Egg Dumplings Claypot is a comforting, rustic dish where pork-filled dumplings are wrapped in thin egg omelettes, lightly pan fried, then simmered in a savoury broth with daikon and Chinese celery. The egg wrappers soak up the rich stock, creating soft, juicy dumplings with a deeply warming flavour.
This Thai-Style Fried Chicken is inspired by Bangkok street food, featuring bone-in chicken coated in a deeply flavoured batter made with garlic, spring onions, coriander, black pepper and fish sauce. Fried until crisp and golden, the rice flour batter delivers a light, crunchy coating packed with aromatic Thai flavours.
