On the first day of Chinese New Year, many Chinese families observe a vegetarian tradition. For us, that meal has always been Buddha’s Delight, also known as Loh Han Jai (罗汉斋). This dish has been prepared in our family for decades by my mother-in-law, a traditional Chinese cook who has never missed making it for …

Dong Po Rou (东坡肉) is a timeless Chinese braised pork belly dish that symbolizes richness, prosperity, and celebration — making it perfect for your Chinese New Year feast. Originating from Hangzhou and named after the famous Song Dynasty scholar Su Dong Po, this dish is prized for its melt-in-your-mouth texture and rich savory-sweet flavor. This …

Drunken Chicken (醉鸡) is a traditional Cantonese cold dish often served during Chinese New Year and festive banquets. Despite its name, the dish is not overly alcoholic. Instead, it carries a gentle aroma of Shaoxing wine that slowly permeates tender, steamed chicken after an overnight soak. This dish is prized for its clean flavor, silky …

Fried beef hor fun 干炒牛河 is a popular dish in Asian cafés and casual restaurants. It involves simple yet distinctive ingredients and is quick and easy to prepare. While it may appear straightforward, proper cooking is essential for achieving the desired wok aroma and ensuring the beef slices are smooth and tender. There are limitations …

Chinese New Year is a time for family, tradition, and delicious food that brings luck, prosperity, and joy to the new year. From savory mains to festive snacks and sweet treats, every dish has a story and a symbolic meaning. Whether you are hosting a reunion dinner or preparing snacks for family and friends, these …

Have you ever wondered how to tenderize a tough cut of beef? Let me present a scenario. Suppose you want to prepare a stir-fried dish but don’t have high-quality beef in your refrigerator. Instead, you find a tough cut of beef shank left over from making your curry. Is there a way to transform it …

Have you ever tried Hong Kong-style Borscht soup? If so, you likely had it at a Hong Kong-style café! This soup is made with beef and various vegetables in a tomato-based broth. Hong Kong-style Borscht is the fusion of Russian/European influences with traditional Cantonese cooking methods. It retains the elements that appeal to Cantonese tastes …

Craving Indian food isn’t something every non-Indian experiences, but I may be one of those exceptions. Of many choices, Chicken 65 is a dish I would love to make again and again. It simultaneously hits all my taste buds and senses, delivering a concentrated, intense, and authentic South Indian flavor that lingers even after eating. …

Crispy on the outside and tender on the inside—Hong Kong Pan-Fried Noodles are a feast for the senses and your palate. Also known as 两面黄, or “two-sided golden noodles,” this dish perfectly combines golden, crunchy noodles with a delightful contrast to the topping of tender meat, fresh vegetables, and silky gravy. The first time I …

While working in my previous restaurant, I witnessed the magic of beef rendang firsthand. It was one of our most popular dishes, often paired with fluffy nasi lemak, and it became a staple on our menu.  Few dishes can truly elevate the senses, like beef rendang. It isn’t just a feast; it’s a symphony of …