This Sichuan Boiled Beef is a classic mala dish featuring tender slices of ribeye gently poached in a rich chilli bean broth over crisp bean sprouts. Finished with homemade chilli and Sichuan pepper powder and sizzling hot oil, it's intensely aromatic, spicy and wonderfully numbing.
This Steamed Sea Bream with Salted Soybeans & Chilli Hoisin Sauce is a classic Cantonese whole fish dish featuring delicately steamed sea bream finished with fragrant coriander, spring onions and a rich savoury sauce of fermented soybeans, hoisin and chilli bean paste. Perfect for sharing, it's traditionally served with steamed rice and green vegetables.
This Katsu Sando is a Japanese convenience store classic featuring a thick, juicy pork cutlet coated in crispy panko breadcrumbs and layered between soft milk bread with shredded lettuce, creamy Kewpie mayonnaise and tangy tonkatsu sauce.
This Chicken Katsu Sando is a Japanese convenience store classic featuring crispy panko-coated chicken breast layered with finely shredded cabbage, creamy Japanese mayonnaise and tangy tonkatsu sauce between thick slices of fluffy milk bread. Crispy, juicy and incredibly satisfying, it's the ultimate Japanese sandwich.
Ayam Asam Pedas is a vibrant Malaysian stew where chicken is simmered in a fragrant chilli and shrimp paste broth enriched with tamarind, lemongrass and aromatic spices. Finished with okra, tomatoes and toasted coconut, it's light, spicy, gently sour and wonderfully aromatic, making it perfect served with steamed rice.
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.
Devil Curry (Curry Debal) is a fiery Eurasian curry originating from the Portuguese communities of Malaysia and Singapore. Traditionally made with Christmas leftovers, it combines chicken, sausages and bacon in a rich tomato-based rempah infused with dried chillies, mustard, vinegar and soy sauce. The result is a bold, tangy, smoky curry with intense heat that's balanced by sweet palm sugar and sharp vinegar.
Inspired by a School of Wok Mystery Bag Cook-Off, this dish combines crispy prawns, soba noodles, crunchy kale and a fragrant Southeast Asian rempah made from lemongrass, galangal, turmeric, chilli and shallots. Finished with crispy shallots and a deep-fried soft-boiled egg, it's packed with texture and bold flavours.
These Chinese Sweet & Sour Meatballs feature juicy pork meatballs flavoured with ginger, garlic and Chinese five-spice, double-fried until crisp before being tossed with peppers, onion and pineapple in a glossy sweet and sour sauce. Strawberry jam gives the sauce its vibrant colour and fruity sweetness, creating a homemade version of a classic Chinese takeaway favourite.
This comforting Chana Dal is a simple Indian lentil curry made with split chickpeas, warming spices and aromatic onion, garlic and ginger. Slow-cooked until creamy and finished with fresh coriander, it's a hearty dish that's perfect served with rice or warm flatbreads.
Inspired by the vibrant street food of Ho Chi Minh City, this healthier version of Cơm Tấm (Broken Rice) pairs nutritious mixed-grain rice with a steamed pork and egg meatloaf, crispy pan-fried pomfret and garlic stir-fried pea shoots. By replacing traditional broken white rice with a 10-grain blend and pan-frying rather than deep-frying the fish, the dish retains all the balance and freshness that make Vietnamese cuisine so beloved.
Yee Sang (Yúshēng) is a colourful Chinese-style sashimi salad that has become a beloved Lunar New Year tradition in Malaysia and Singapore. This healthier version swaps the traditional sugary plum sauce for naturally sweet apple purée while retaining the symbolic ingredients that represent prosperity, abundance and long life. Crisp vegetables, sashimi-grade salmon, pomelo, homemade pickled ginger and baked wonton crisps are tossed together at the table for a joyful family feast.
This Hong Kong Leftover Stir-Fry (Mei Chum Siu Chow) is a classic dai pai dong dish that transforms leftover ingredients into a flavour-packed meal. The secret lies in preserved mustard greens and dried shrimp, which infuse the wok with deep umami before your choice of protein and vegetables are quickly stir-fried in a rich savoury sauce. It's a versatile recipe that works with almost any leftovers you have to hand.
Jianbing is one of China's most popular breakfast street foods, combining a thin savoury pancake with egg, spring onions, sauces and crunchy fillings. This homemade version uses simple pantry ingredients, crispy wonton skins and frankfurters for an easy fakeaway that's packed with texture and flavour.
This simple Courgette Namul is lightly cooked and seasoned with sesame oil, sesame seeds and a touch of sweetness. It's fresh, delicate and a classic Korean side dish.
These Kimchi Pork Bao Buns are soft, fluffy steamed buns filled with a savoury Korean-inspired mixture of pork, kimchi and glass noodles, flavoured with gochujang, sesame oil and soy sauce. The sweet steamed dough perfectly balances the spicy, tangy filling, making these bao an irresistible snack or light meal.
