Liang Mian Taiwanese Cold Noodle Salad is a refreshing, creamy, tangy and savoury chilled noodle dish coated in a rich sesame dressing and topped with crisp cucumber and carrot. This Liang Mian Taiwanese Cold Noodle Salad recipe follows the classic street food style found in Taiwanese hawker stalls, where wheat noodles are rinsed cold and dressed generously in a glossy sesame sauce.
Liang Mian translates simply to “cold noodles” and is a beloved comfort dish across Taiwan, especially during warmer months. The signature element is the sesame paste dressing, loosened with cold water and balanced with soy, sugar and acidity for a perfectly creamy yet light finish.
Crispy Japanese Tonkatsu Pork is a golden, crunchy panko-crumbed pork cutlet that’s juicy inside and crisp on the outside. This version packs extra flavour into the meat before breading, then shallow fries for a beautifully even crust.
Traditionally served sliced with shredded cabbage and tonkatsu sauce, this recipe also shows how to turn the cutlet into a classic katsu sando — a Japanese sandwich layered with mustard and sauce between soft bread.
Fresh Vietnamese Summer Rolls with Nuoc Cham are light, vibrant and packed with crisp vegetables, fragrant herbs and delicate rice vermicelli, all wrapped in translucent rice paper. This Fresh Vietnamese Summer Rolls with Nuoc Cham recipe celebrates fresh ingredients and clean flavours, finished with a classic sweet, sour and savoury Vietnamese dipping sauce.
Often compared to Vietnamese sushi, summer rolls are not cooked but carefully assembled. The key is balance in both texture and flavour, with the nuoc cham dressing bringing everything together.
Shaking Beef Salad is a vibrant Vietnamese dish where tender chunks of beef are quickly seared in a hot wok and tossed to create a rich caramelised crust. The name comes from the cooking method where the wok is shaken to coat the beef evenly while keeping the centre juicy. Served over fresh watercress with cucumber and tomato, the dish balances savoury, sweet and tangy flavours with a refreshing crunch.
This Szechuan Beef is a bold, fiery stir fry packed with numbing Sichuan peppercorns and a rich, savoury-spicy sauce. Tender slices of beef are quickly seared and coated in a punchy mala glaze.
Pork & Prawn Wontons in Ginger Broth
Chinese Wonton Soup is a classic Cantonese dish made with delicate pork and prawn dumplings served in a light yet deeply savoury ginger and oyster infused broth. This Chinese Wonton Soup recipe focuses on building flavour in the soup first by tempering ginger and caramelising oyster sauce, then pairing it with traditional 50 50 pork and prawn wontons for the perfect balance of richness and freshness.
Wontons are a type of dim sum dumpling. The word dim sum translates loosely as “a little touch of the heart”, making this soup both comforting and symbolic. The key is a clear, fragrant broth and a well seasoned filling that remains juicy after boiling.
