A classic Hong Kong dim sum favorite, taro puffs, also known as wu gok, woo kok, 芋角, or taro dumplings, are one of those dishes that instantly catch your eye during yum cha. In a traditional Cantonese dim sum restaurant, they sit proudly in a pushcart with glass panels, stacked beside char siu bao and …
Imagine lifting a piece of glossy, sweet and sour pork, still warm from the wok, resting on a bed of ice cubes. The exterior is cool and crisp, yet inside, the pork is steaming hot and juicy. The sugar glaze has hardened into a delicate, caramelized shell that shatters lightly with each bite. This is …
I have been making Butter Prawns with Egg Floss for many years. It is rich, buttery, and generously coated with golden strands of egg floss. Over time, I began refining the method. Now I pass the egg yolks through a fine strainer before frying them. This simple step makes the strands finer, lighter, and more …
Some of my favorite meals are the ones you can cook quickly but still taste like a feast. This potato and minced meat stir fry is exactly that. I love potatoes because they act like a blank canvas, soaking up the savory juices from the minced meat. Adding colorful bell peppers and onions not only …
Loh Han Jai 罗汉斋 is one of those dishes that quietly appear on the table every Chinese New Year. It is often there without much explanation, yet it carries more meaning than many festive dishes combined. I grew up seeing Loh Han Jai served on the first day of Chinese New Year. After a reunion …
You know that cozy feeling when you walk into the kitchen, and the smell of mushrooms hits you first? That’s exactly what happens when I start preparing Braised Mushroom with Oyster Sauce. I’ve been making this Braised Mushroom with Oyster Sauce recipe 蠔油燜冬菇 for years, and honestly, it’s one of those dishes that feels fancy …
There’s something truly special about lifting the lid off a steaming plate of taro cake (芋头糕 / wu tao gou / yam cake). The warm, savory steam hits you first with the earthy aroma of taro, the rich scent of Chinese cured meats, and just a hint of five spice. Instantly, I am back to …
This is not just another Chinese stir-fry you might already be familiar with. It’s pan-fried tofu with pumpkin puree, a comforting Cantonese homestyle dish I tasted at a local Chinese restaurant about a week ago and couldn’t stop thinking about. The golden tofu, creamy pumpkin purée, and gentle seafood notes immediately made me want to …
In traditional Chinese banquets in Malaysia, the most anticipated dish does not arrive at the beginning, but right before dessert. I am talking about Lap Mei Fan 腊味饭, a luxurious waxed meat rice served when the kitchen has truly pulled out all the stops. I grew up knowing that Lap Mei Fan is always the …
General Tso’s Chicken was the top-selling dish in our restaurant, and it has stayed there for many years for a reason. This isn’t a recipe we copied from a cookbook. It’s one that went through countless test batches, small adjustments in sauce ratios, frying methods, and marination time, until we arrived at a version that …
The kitchen has always been my playground, but tempura was one dish I admired from afar for years. After more than a decade working in restaurants, I finally decided to tackle one of my favorite Japanese snacks — tempura with that impossibly light, crisp coating you get at a good tempura bar. I won’t sugarcoat …