Char Siew Spare Ribs – 蜜汁叉燒排骨

For the upcoming Singaporean National Day, we have embarked on a recipe of Char Siew using spare ribs instead of the usual cuts. Marinated in our homemade char siew sauce for 24 hours, then slow cooked for 3 hours in the oven. The result? Finger-licking good racks of ribs. It’s tender, yet with a satisfying […]

Chinese Fried Pork Chop – 炸猪排

If you guys are fans of DTF-styled pork chop with fried rice, this is the perfect recipe for it. The well-seasoned pork chops are deep fried golden brown, the bits of batter at the edge crisp up real well, and are just great when you bite in! The recipe uses the common seasoning that are […]

Lu Rou Fan with Ramen Egg – 滷肉饭

One of our favorite things to eat when we visit Taiwan, they serve them in small little bowls and you get to a Lu Dan (braised egg) or a sunny side up along with it. We recreated ours with one aim, which is when you taste it, your lips will somewhat get coated with a […]

Dumplings in Chilli Oil – 紅油抄手

Fresh grounded pork and prawn based dumplings are perfect when paired with the vinegary chilli oil sauce as it cuts right through with hints of spiciness. You definitely able to wolf down a bunch them with noticing as they are so appetizing. The sauce is also great when tossing with Chinese noodles with a simple […]

Steamed tofu with salted and century egg – 双黄蒸豆腐

Think steamed tofu dishes are bland and tasteless? That needn’t be the case. With the addition of a few simple ingredients – these creamy blocks of tofu can be packed full of flavours. The two types of preserved eggs give this healthy dish a powerful boost of flavors. Add some shiitake and minced pork for […]

Babi Pongteh - 豆酱焖猪肉

Babi Pongteh – 豆酱焖猪肉

A traditional Peranakan dish, slowly braised succulent pork belly immersed in a luscious dark thick sauce with fermented soy beans.

Wok Braised Char Siew - 蜜汁叉燒

Wok Braised Char Siew – 蜜汁叉燒

Sweet yet savory. Juicy yet crispy. Popular for its versatility, Char Siu can be wrapped in baos, served with wonton noodles and can also to be enjoyed on its own with a plate of steaming rice.

Prawn Paste Pork Ribs - 蝦醬炸肉排

Prawn Paste Pork Ribs – 蝦醬炸肉排

Similar to Har Cheong Gai, these deep fried till golden pork ribs are moist, succulent and infused with the prawn paste. By marinating the ribs with prawn paste and lemongrass overnight, the ribs become tenderised and each bite is full of umami flavours. A definite pleasure for folks of all ages.

Buta Kakuni - 猪肉角煮

Buta Kakuni – 猪肉角煮

Seductively soft flesh simmered in irresistible sweet salty flavours – this sinful culinary delight will keep your taste buds beckoning for another bite! With merely 10 simple steps, you can now easily indulge in the guilty pleasures of tender pork belly pieces and sweet daikon slices!

Longevity Noodles with Chinese Leeks - 蒜苗长寿面

Longevity Noodles with Chinese Leeks – 蒜苗长寿面

To slurp or not to slurp? Time to forgo all your dining etiquette, for this hearty plate of noodles calls for the ultimate slurping experience! Long life noodles, also known as “yi mien”, is a symbol of longevity. Cutting or biting these deliciously chewy strands is a big no-no as it is linked to the ominous act of cutting one’s life.