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Inspired by a visit to the UK's only wasabi farm, this simple Japanese-style rice bowl celebrates the delicate flavour of fresh wasabi. Warm Japanese rice is topped with sashimi-grade salmon, lightly cured yuzu prawns, toasted sesame seeds and shredded nori, then finished with freshly grated wasabi just before serving. With so few ingredients, the quality of each one really shines.
Light & Tasty Vietnamese Tofu Bun Cha is a fresh, vibrant twist on the classic Hanoi street food dish, Bun Cha. Traditionally made with grilled fatty pork served over rice noodles with herbs and dipping sauce, this Light & Tasty Vietnamese Tofu Bun Cha swaps the pork for caramelised tofu while keeping the signature sweet, salty and sour Vietnamese balance.
Alternate Ways To Cut Mango and Cucumbers is a knife skills tutorial inspired by street food techniques from Thailand and India. This Alternate Ways To Cut Mango and Cucumbers guide shows you how to julienne an unripe mango cleanly against the stone and how to fine dice a cucumber while keeping it mostly intact for control and precision.
These techniques focus on stability, control and using the natural structure of the ingredient to guide your knife. While traditionally done in the hand by experienced street vendors, this version adapts the methods safely for the home cook.
Sweet and Sour Pork Ribs are a rich, sticky dish where a whole rack of pork is marinated in a blend of soy, hoisin, honey and black rice vinegar, then slow roasted until tender. The ribs are finished at high heat with a reduced glaze, creating a beautifully caramelised, glossy coating with a balance of sweetness and tang.
Yum Nua Style with Toasted Rice
Thai Beef Salad, known in Thailand as Yum Nua, is a vibrant, fresh and fiery salad built around perfectly seared rare beef, fragrant herbs and a punchy lime and fish sauce dressing. This Thai Beef Salad recipe follows a traditional balance of sweet, sour, salty and spicy flavours, finished with toasted rice powder for added crunch and aroma. The toasted rice powder is what elevates this dish. Lightly browned jasmine rice is crushed into a coarse powder and sprinkled over the salad, adding texture and a subtle nutty sweetness. Combined with Thai basil, mint and coriander, the result is bright, refreshing and deeply aromatic.
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.
These traditional Hong Kong Almond Cookies are delicate, buttery biscuits with a wonderfully crumbly texture and a subtle vanilla and almond flavour. Inspired by the classic treats found in Cantonese bakeries, they're made with a rich butter dough, studded with almond flakes and finished with an egg wash for a beautiful golden glaze. Perfect with a cup of tea.
This classic Cantonese Watercress in Superior Broth is a light yet deeply savoury soup built around the rich umami of salted duck egg and preserved duck egg. Fresh watercress is gently wilted into an emulsified broth flavoured with ginger, garlic, fish sauce and white pepper before being served bubbling hot in a clay pot. Nourishing, comforting and packed with flavour, it's a traditional banquet-style vegetable dish.
This Spicy Gochujang Korean Mac & Cheese is a rich, indulgent fusion of creamy American-style mac and cheese with bold Korean flavours. A smooth gochujang cheese sauce is baked with a crispy cheese and panko topping, then finished with a fragrant Korean chilli oil for the ultimate comfort food.
This Penang Curry Mee is a restaurant-quality upgrade to instant noodles, featuring a homemade curry paste simmered into a rich coconut and shrimp broth. Topped with prawns, fried tofu, bean sprouts, clams and a spoonful of fiery sambal, it's inspired by the famous noodle stalls of Penang and packed with authentic Malaysian flavours.
