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Choy Sum with Braised Mushrooms is a comforting Cantonese vegetable dish where tender greens are lightly stir fried and steamed before being topped with earthy shiitake mushrooms in a savoury oyster sauce glaze. The mushrooms are gently braised until syrupy and aromatic, while the choy sum stays vibrant and crisp. Finished with fragrant garlic oil and crispy garlic, this dish highlights the balance of texture and flavour found in classic Cantonese home cooking.
This quick and flavourful noodle dish transforms leftover rotisserie chicken into a satisfying meal. Tossed in a rich sesame chilli sauce with fresh cucumber and spring onions, it’s a perfect balance of savoury, spicy, sweet and tangy flavours—ready in minutes.
Transform your leftover roast chicken into a delicious sesame noodle dish! Perfect for lunch in under 10 minutes, this recipe packs sweet, sour, spicy, and umami flavours into every bite.
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.
This Vietnamese Chicken Salad (Gỏi Gà) is a light, refreshing salad of tender poached chicken, crisp vegetables and fragrant herbs, all tossed in a vibrant nước mắm dressing. Finished with crispy shallots and roasted peanuts, it's packed with fresh, tangy flavours and makes the perfect summer meal.
Five-Spice Tofu Stir Fry is a simple, flavour-packed dish featuring pre-marinated tofu cooked with garlic chives, shiitake mushrooms and dried shrimp. The tofu absorbs rich umami flavours while staying slightly chewy, balanced by the freshness of chives and a light savoury sauce.
Gulai Ayam is a rich, creamy and aromatic Indonesian chicken curry made with a fragrant spice paste, coconut milk and warming spices. Deeply savoury with balanced sweetness and acidity, it’s comforting and full of bold flavour.
This Thai Green Papaya & Rice Vermicelli Salad is a vibrant, refreshing salad made with crisp shredded green papaya, rice vermicelli and a bold dressing of lime, garlic, chillies, palm sugar and tamarind. Finished with crunchy peanuts and dried shrimp, it's a spicy, tangy dish that's perfect for warm days.
This Goan-style Pork Vindaloo is rich, spicy and tangy, with tender pork belly slow-cooked in a fragrant blend of toasted spices, chillies, vinegar and tamarind. Unlike the bright red takeaway version, this recipe delivers a deeper, more aromatic curry with incredible depth of flavour.
Flash Fried Beef and Broccoli is a fast, high-heat stir fry where tender marinated beef is seared and combined with crisp broccoli in a tangy, slightly sweet tamarind-based sauce. Cooked in minutes, the dish delivers a perfect balance of texture, flavour and wok hei.
