£29.00
£27.00
£32.00
£40.00
£50.00
£48.00
£50.00
£30.00
£40.00
£45.00
£60.00
£90.00
£60.00
Ayam Taliwang is a fiery Indonesian grilled chicken dish originating from the island of Lombok. Chicken is simmered in a rich spice paste made from chillies, shallots, garlic, shrimp paste and palm sugar, then finished over high heat to develop a smoky char. The result is tender, juicy chicken coated in a bold, spicy sauce with deep umami flavour and a hint of sweetness.
Crispy Duck & Pancakes is a simplified take on the classic Chinese restaurant favourite, perfect for celebrations such as Chinese New Year. Instead of roasting a whole duck, this version uses duck breast for a quicker cook while still delivering that signature crispy skin, tender meat and sweet-sour balance.
Blanching the duck first removes impurities and helps tighten the skin, allowing for finer scoring and maximum crispiness. Served with a sharp cucumber pickle and a rich plum-based drizzle, this Crispy Duck & Pancakes recipe delivers crunch, sweetness, savoury depth and a refreshing punch of sour in every bite.
This Jasmine Tea-Smoked Chicken is first marinated and gently steamed until succulent, then smoked in a wok over jasmine tea, rice and sugar for a beautifully golden finish. Served with a ginger and black vinegar dipping sauce, it's packed with layers of smoky, savoury flavour.
Spring Onion & Ginger Chicken Stir Fry is a classic Cantonese takeaway dish built around one of the most fundamental flavour bases in Chinese cooking: ginger, spring onion and garlic. Tender chicken thigh pieces are marinated and seared over high heat before being tossed with lightly charred vegetables and a savoury sauce of oyster sauce, rice wine and stock. The result is a fragrant, glossy stir fry where the sweetness of ginger and the aroma of spring onion shine through.
Beef Rendang is one of Indonesia’s most iconic slow-cooked dishes, built around a deeply aromatic curry paste, toasted coconut and rich coconut milk. Unlike many curries, the paste isn’t fried first. Instead, the beef slowly simmers until the coconut milk reduces and splits, releasing its oil to naturally fry and caramelise everything at the end. This is a dish that rewards patience with incredible depth of flavour.
This Simple Miso Soup is a classic Japanese comfort food made from homemade dashi infused with kombu and bonito flakes, finished with silky tofu, wakame seaweed and spring onions. Light, nourishing and packed with umami, it's a quick and authentic soup that's perfect as a starter or alongside any Japanese meal.
Cantonese Black Bean Rice Noodle Stir Fry
Succulent Black Bean Beef Hor Fun is a Cantonese restaurant classic featuring tender slices of beef stir fried with fermented black bean paste and served over silky wide rice noodles.
This Succulent Black Bean Beef Hor Fun recipe delivers deep savoury flavour from tau si fermented black beans, balanced with oyster sauce, Shaoxing rice wine and a touch of beer for richness.
Hor fun are wide, flat rice noodles that absorb sauce beautifully. The key technique is separating the noodles gently over high heat before topping them with a medium-wet black
bean beef stir fry. When cooked correctly, the beef remains succulent, the vegetables retain bite and the sauce lightly coats every strand without becoming heavy.
Nasi Lemak is a classic Malaysian comfort dish built around fragrant coconut rice served with rich chicken curry, sambal, cucumber and crispy toppings. Packed with contrasting textures and bold flavours, it’s a true feast-style meal.
