Last updated: 17 July, 2025 Salt and pepper prawns (椒鹽蝦, jiāo yán xiā) is a popular Cantonese dish that perfectly showcases the region’s love for crisp textures, balanced flavours, and wok-fired aromatics. Despite its simplicity, the dish is all about mastering timing,…
Salt & Pepper Prawns (椒鹽蝦)
Cantonese Roast Pork (燒肉)
Last updated: 10 July, 2025 Cantonese roast pork (燒肉 siu yuk) is one of the most iconic dishes in Cantonese cuisine. You’ll see it proudly hanging in the windows of Hong Kong style barbecue shops, with that unmistakable golden crackling…
Braised Beef Brisket with Daikon (蘿蔔炆牛腩)
Last updated: 01 July 2025 Braised beef brisket with daikon, known as 蘿蔔炆牛腩 (luó bo mén niú nǎn) in Chinese, is a classic Cantonese comfort dish often found in Hong Kong style restaurants. It features tender beef brisket slow-cooked with aromatic spice,…
Dan Dan Noodles (擔擔麵)
Dan Dan Noodles (擔擔麵 dàn dàn miàn) originated from Sichuan, China, and were traditionally sold by street vendors who carried baskets of ingredients on a shoulder pole. The name “dan dan” actually refers to that carrying pole. These noodles were…
Chilli Oil (辣椒油)
Chilli oil is one of those pantry staples that shows up in so many Chinese dishes, especially in Sichuan cuisine where heat and fragrance go hand-in-hand. It’s the kind of condiment that seems simple at first glance with just oil…
Hand-Rolled Noodles (手擀麵)
There’s something incredibly satisfying about making noodles by hand. Growing up, I always admired how effortlessly noodle masters could pull, cut, or slice perfect strands with practiced hands. Hand-rolled noodles (手擀麵, shǒu gǎn miàn) are one of the most approachable…
