Latest Recipes

thai lettuce wraps in pork mince

Thai Lettuce Wraps

Thai Lettuce Wraps are a light, refreshing dish packed with bold flavours. Juicy minced pork is stir-fried with fragrant lemongrass, shallots, and chilli, then tossed with lime juice, toasted rice powder, and fresh herbs. Served in lettuce cups, these wraps offer the perfect balance of […]

scallion oil chicken rice with three fried eggs

Three-Eyed Chicken Rice

If you love Hong Kong comfort food, you have to try Three-Eyed Scallion Oil Chicken Rice (三眼仔蔥油雞扒飯) or Three-Eyed Chicken Rice (三眼仔飯) for short. This is a dish I was introduced to when I had lunch at Kwong Wing Catering chachaanteng in Hong Kong. Many […]

satay beef fried rice

Satay Beef Fried Rice

Satay beef fried rice is a flavourful dish that features tender, marinated beef with the rich and nutty satay sauce. The star of this dish is my all-time favourite saté paste called Jimmy’s Saté Satay Sauce, which I always use as a dipping sauce for […]

chinese braised pork belly dong po rou

Chinese Braised Pork Belly (Dong Po Rou)

Chinese braised pork belly, also known as dong po rou (東坡肉) is a beloved Chinese dish with a rich history and even richer flavours. This dish originated from Hangzhou, China, and is named after the famous Song Dynasty poet Su Dongpo, who is credited with […]

cantonese silky scrambled eggs with shrimp on rice

Cantonese Silky Scrambled Eggs & Shrimp

Cantonese silky scrambled eggs & shrimp (滑蛋蝦仁飯) is a classic Cantonese comfort dish known for its delicate, creamy scrambled eggs and fragrant shrimp. The eggs are cooked to a soft, velvety texture, while the shrimp are stir-fried to perfection, creating a deliciously flavourful and satisfying […]

steak and garlic onion sauce on rice

Hong Kong Steak with Garlic Sauce (蒜蓉汁牛扒飯)

Hong Kong Steak with Garlic Sauce (蒜蓉汁牛扒飯) is a classic Western-inspired dish served in Hong Kong cha chaan tengs (Hong Kong style cafes). You can personalise this dish by choosing beef, chicken or pork, pairing it with either rice or spaghetti (which I always thought […]