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!

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.

Nasi Kerabu - 蓝色米沙拉

Nasi Kerabu – 蓝色米沙拉

There are many variations of nasi ulam (Malay herb rice) and Nasi Kerabu stands out with its signature blue rice, naturally coloured with dried butterfly pea flowers. This dish originated from the north-eastern states of Kelantan and Terengganu on Peninsular Malaysia, but can now be found all across Malaysia and even in Singapore.

Bubur Pulut Hitam - 黑糯米

Bubur Pulut Hitam – 黑糯米

Bubur Pulut Hitam originated from Indonesia, and has been fondly adopted as a local dessert in Singapore and Malaysia. In old days, black rice was nicknamed “forbidden rice” because, as you probably guessed it, it was reserved for the blue-blooded. Fortunately, as our societies became modern and affluent, these dishes have become available for us to share and enjoy. Although mostly used to decorate dishes today, you can savour its health benefits in the form of this unassuming delicious little dessert – made easy!

Luo Han Zhai – 罗汉斋

Using chinese cabbage, carrots, mushrooms, and a whole lot more, there is a contrast in texture when you mix the vegetables, beancurd, and tofu puff all together!

Kueh Tutu – 嘟嘟糕

Kueh tutu is a small steamed cake made of finely pounded rice flour and filled with either ground peanuts or grated coconut cooked in gula melaka.

Muah Chee – 麻糍

Making muah chee in 15 minutes? At home? It may sound preposterous but using a microwave is easy. Its is a traditional snack sold in night markets or now, in food courts. It’s a childhood favourite. Sticky springy pillowy soft mua chee coated with sweet ground roasted peanuts or sweetened black sesame. The best way to eat it is using a toothpick to spear it and pop into one’s mouth.

Singapore BBQ Chicken Wings with Chilli Dip – 新加坡烤鸡翅

We replicate this crazily popular hawker dish using an oven at home! The secret to achieve the sticky sweet finish on the wings is to baste the wings and cover it with foil for 10 minutes in final stage of grilling. These sweet-savoury Chinese-style sticky BBQ wings goes so well with our calamansi chilli dip. Seriously, […]

Five Spice Calamari with Wasabi Mayo – 芥末鱿鱼圈

Wasabi mayo typically goes with prawns. BUT this time round we decided to pair it with one of our FAVOURITE BEER FOODS – Calamari!

Other than the usual salt and pepper, we added five spice powder to the batter which imparts a more sophisticated flavour to the dish.