Xiao Long Bao - 小笼包

Xiao Long Bao – 小笼包

Starting from humble origins in China, these delicate pockets of soup are no stranger to the Asian food scene. Piping hot soup mixed in with rich flavours from the pork waiting to burst through that thin silky dough skin – it’s simply irresistible!

Tofu Crab Cakes - 豆腐蟹饼

Tofu Crab Cakes – 豆腐蟹饼

We combine moist chunks of crab meat, kneaded in with a perfect harmony of tofu, panko and rich mayonnaise, a refreshing squeeze of lemon, then pan-fry the patties to perfection. The result – creamy crab cakes that have that beautiful airy crunch on the outside, and fluffy firmness on the inside.

Crispy Mandarin Peel Duck - 干橘烤鸭

Crispy Mandarin Peel Duck – 干橘烤鸭

Using a similar method use for making Cantonese roast duck, we created our crispy mandarin peel duck using the Weber Q. We used dried mandarin orange peels in our dry rub and also used fresh mandarin oranges in our sauce, just to go along with the roast duck!

Hakka Steamed Pork Belly with Taro - 客家芋頭扣肉

Hakka Steamed Pork Belly with Taro – 客家芋頭扣肉

Originating from Hakka, this traditional chinese delicacy may seem to take a bit of time to prepare but it’s easier than you think. The simple trick to achieving that gorgeous bubbly crisp layer is to prick lots of holes in the skin without puncturing the meat itself. Slather on dark soy sauce and submerge it in hot oil, watch as the delicate layer of skin slowly puff up into that perfect golden brown coating.

Fried Glutinous Rice - 生炒糯米飯

Fried Glutinous Rice – 生炒糯米飯

When cooked it becomes sticky and slightly translucent, unlike regular rice, glutinous rice has a chewy texture along with a slightly sweet taste. This multipurpose sticky rice has such an all-rounded naturally sweet flavour; it lends itself to desserts as well as savoury dishes. A quick and easy way to enjoy its unique texture and flavour, just fry it together with simple everyday ingredients!

Garlic Paste Pork Belly - 蒜泥白肉

Garlic Paste Pork Belly – 蒜泥白肉

Originating from Sichuan, garlic paste pork belly or suan ni bai rou is a dish of tender pork belly slices accompanied with a savoury and piquant garlic dip. The sauce is also more garlicky than spicy, as you would expect a typical Sichuan dish to be.

Salted Egg Custard Steamed Buns - 黃金流沙包

Salted Egg Custard Steamed Buns – 黃金流沙包

Any dim sum place worth its salt will feature their take on the perennial crowd pleasing salted egg custard buns. It can vary from charcoal flavoured buns to liquid custard centers, but everyone has a personal ideal benchmark for liu sha bao. Extra salted egg yolks? Prefer molten custard? Fret not, now you can make your very own!

Tomato Eggs - 番茄炒蛋

Tomato Eggs – 番茄炒蛋

It is a dish you rarely see on menus, yet tomato and eggs are a classic staple of Chinese home cooking. Tomatoes, eggs and spring onions may seem like simple, basic ingredients but the subtle complexity of this dish is often overlooked as it is such a humble and easy-to-cook dish. Have you ever taken a bite of tomato and eggs and wondered how the eggs manage to taste like tangy tomatoes, yet is still fluffy? Although tomato and eggs seem like an easy omelette thrown in together the pan right off the bat, these two ingredients are actually cooked separately to retain its respective textures.

Stir-fried Leeks with Prawns - 韭菜炒虾

Stir-fried Leeks with Prawns – 韭菜炒虾

A super simple dish that can be done in no time at all, ready for a family dinner! This recipe has less than 5 key ingredients and combines the sweetness of prawns well with the flavor from the leeks. The shao xing wine also adds another layer of depth to the taste, which can certainly be enjoyed by everyone in the family.