£29.00
£27.00
£32.00
£40.00
£50.00
£48.00
£50.00
£30.00
£40.00
Out of stock
£45.00
£60.00
£90.00
£60.00
This Beef Japchae is a quick Korean stir-fry featuring tender strips of steak, chewy glass noodles and crisp vegetables tossed in a rich savoury soy and sesame sauce. Finished by reducing the sauce until it's fully absorbed into the noodles, it's a simple yet flavour-packed dish that's perfect for any day of the week.
Yasai Yaki Udon is a quick Japanese-inspired stir-fry featuring chewy udon noodles tossed with crisp vegetables in a savoury, slightly sweet sauce. Fresh udon noodles are briefly soaked to separate them before being stir-fried with garlic, spring onions, carrots, peppers, pak choi and shiitake mushrooms. Finished with a rich mushroom stir-fry sauce, soy sauces and mirin, it's a simple vegetarian meal that's perfect for busy weeknights.
This Japanese Custard Pudding, or Purin, is silky smooth, creamy and delicately sweet, with a rich caramel layer that melts into the custard when turned out. It's a classic Japanese dessert that's simple yet elegant.
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.
Pineapple Buns are a classic Hong Kong bakery treat—soft, fluffy sweet buns topped with a crumbly, golden crust that resembles a pineapple. Often served warm with a slice of butter, they’re rich, nostalgic and irresistible.
This Beef Chow Mein is a smoky Cantonese noodle stir-fry with tender marinated ribeye, crisp green vegetables and egg noodles tossed together with light soy, dark soy and sesame oil. Cooked over a high heat for maximum wok hei, it's a quick and satisfying takeaway favourite.
These Pak Choi & Kale Dumplings are inspired by the vegetable-packed dumplings found in Northern Chinese restaurants. Filled with finely chopped pak choi, kale, fragrant aromatics and just enough fatty pork mince to bind everything together, they're light, juicy and full of fresh vegetable flavour. Served with a simple black vinegar, soy and chilli oil dipping sauce, they're perfect for Chinese New Year or any dumpling feast.
