Tony Tan’s char kway teow
Char kway teow is a perennial Malaysian favourite for a reason. Tony Tan shows us how it's done.
Tony Tan’s guide to making roti canai
A well-made roti canai is a thing of beauty.
How to make beef rendang
When it comes to making the ever-popular rendang, patience is indeed a virtue. Persevere and you’ll be richly rewarded with a dish of delicious complexity.
Tony Tan’s golden rules to making chicken satay
The superstar of South East Asian street food, satay is an ideal dish for the barbecue.
Tony Tan’s Hunan steamed fish with salted chillies and fermented black beans
A multi-dimensional dish with briny, punchy and spicy flavours.
Tony Tan’s guide to making sweet and sour pork
It's sweet and sour but not as we know it. Tony Tan reveals the true brilliance of this much-loved Cantonese classic.
Tony Tan’s Nyonya pork spare ribs
A Peranakan dish that sings with sweet, savoury and sour notes.
Tony Tan’s eggplant, coconut and tamarind sambal
A sambal that hits all the right sour and spicy notes.
Tony Tan’s chicken pepper stir-fry
It's the spice paste that really sets this stir-fry apart.
Tony Tan’s vegetarian dan dan mian
A meat-free take on the Sichuanese favourite.
Tony Tan’s asam laksa
The curry laksa may be better known, but asam laksa is a breed all its own: sour, sweet and rich with fish.
Braised Yi-fu noodles
A quick and easy noodle dish that's part stir-fry, part braise, and all-round deliciousness.
Tony Tan’s guide to making Hainanese chicken rice
This supremely comforting classic is a cinch if you know the tricks. Here's how it's done.
Tony Tan’s guide to making Hakka salt-baked chicken
This surprisingly simple dish rewards a little attention to detail with a lot of flavour.
Tony Tan’s guide to making black pepper crab
A colourful, gutsy South East Asian favourite, this is a dish worth getting your hands dirty for. Roll up your sleeves and give it a crack.
Tony Tan’s guide to making Chongqing noodles
Get the lowdown on this fiery addictive dish hailing from Sichuan.
Tony Tan’s bang bang chicken
This popular Sichuanese dish is a heady mix of refreshment and spice, with peanuts and cucumber providing plenty of crunch. It's the type of dish you could get addicted to.
Tony Tan’s stir-fried asparagus with shiitake mushrooms and chilli
Inspired by an asparagus dish eaten in Sichuan, Tony Tan stir-fries his own version with fresh shiitake mushrooms, ginger and soy sauce. So simple, so good.
Tony Tan’s eggplant and broad beans with soy-sesame dressing
You love eggplant but you're short on time. This is the recipe for you.
Tony Tan’s braised beef brisket with chilli-oil sauce
A magical version of the Cantonese classic, with a robust chilli oil to boot.
Tony Tan’s Chiu chow raw fish salad
A dish from China's Chiu Chow community that makes the most of the top-shelf fresh fish.
Cloud-ear salad with tofu and soy beans
An easy comfort dish to eat with rice or as part of a shared banquet with family and friends.
Tony Tan’s spicy silken tofu
It's Chinese home-style cooking at its speediest.
Tony Tan’s stir-fried chicken with Chinese olive vegetable
We've added an utterly addictive Chinese condiment to this simple stir-fry.
Tony Tan’s typhoon shelter prawns
Love garlic? Love prawns? You'll love this.
Uyghur lamb pilaf
An express version of this flavourful rice dish from north-west China.
Tony Tan’s quick-braised pork ribs
Just add rice, and dinner's set.
How to make siu mai
Firm favourites in the dumpling world, these dainty parcels are child’s play to make.
Tony Tan’s crab soup with pickled vegetable and tomato
Sure, it's messy to eat. That just makes it more fun.
Sweetcorn with coconut milk
Part soup, part gentle curry, this brothy-y recipe is best served with rice and noodles. Add curry leaves and fish sauce for extra dimension.
.jpg?resize=380%2C304)
Sago pudding
This dessert is popular in Malaysia and Singapore, and we can why – it's pretty, simple and sweet with palm-sugar syrup.
Swiss chicken wings
This sweet-soy recipe actually hails from Hong Kong, and makes a very more-ish starter to any dinner party.
Vietnamese-style grilled prawns with chilli dressing
The perfect grilled prawn lies in the dressing – and this one's a winner.
Tony Tan’s stir-fried beef with chilli bean paste, dried chilli and capsicums
This Sichuan-inspired dish with great depth of flavour, and a decent level of spice.
Stir-fried okra with garlic and ginger
It's the vegetable that divides even vegetable-lovers. But try it like this, with garlic, ginger and chilli, and perhaps those okra-haters will be converted.
-scaled.jpg?resize=380%2C304)
Baked salmon with black bean sauce
In a hurry? Whip up this simple fish dish with an easy, DIY black bean sauce.
Tomato and spring onion omelette
A lightning-fast meal that's equal parts simple and satisfying.
Tony Tan’s three-cup calamari
A Taiwanese take on the classic three-cup chicken: just flash-fry the calamari with rice wine, soy sauce and sesame oil, and dinner's ready.
Shanghai-style chilled noodles
This sweet-and-sour noodle dish might look simple, but it packs a flavour punch.
Bún chả (Hanoi grilled pork with rice vermicelli)
Fire up the barbecue for this popular north Vietnamese dish. It's smoky with charred pork, crunchy with a refreshing noodle salad, and comforting with a light, sweet broth.
Tony Tan’s cucumber salad with sambal belacan
Sambal, dried shrimp and seasonal vegetables add up to one deliciously simple salad that's ideal served as part of a banquet.
Tony Tan’s pipis with Batak sauce
Fragrant with lemongrass, tingling with Sichuan peppercorn and enriched by galangal and makrut lime leaves, this is a sauce to remember.
Pan-fried fish with vinegar sambal
A caramel-like flavour comes through in the sauce accompanying this fish. You'll want to savour every last drop over a big bowl of steamed rice.
Malay fried chicken with curry leaves
Malaysia's take on fried chicken involves the distinctive fragrance imparted by curry leaves as well as a spicy tamarind syrup to coat the chicken.
Tony Tan’s braised pork belly with soy sauce
A cinch to prepare, and it tastes even better the day after it's cooked.
Tony Tan’s stir-fried gai lan
"A Cantonese staple, this dish is a breeze to cook,” says Tony Tan.
Tony Tan’s Sichuan sliced pork with garlic and chilli sauce
The Sichuan dipping sauce is a spicy foil for the fattiness of pork belly.
Tony Tan’s Vietnamese yellow curry
This vegetable curry involves marinating mushrooms in a mix of tamarind, ginger and lemongrass before grilling them and the results are powerful.
Smashed cucumber salad
"In Hong Kong, this refreshing much-loved salad is considered the perfect summer dish," says Tony Tan.
Macanese fried rice with cod
The flavours of Portugal and China unite in this unusual spin on fried rice.
What is rou jia mo?
While it's not as ubiquitous as Cantonese sweet and sour pork or Hainanese chicken rice, China's pork burger, rou jia mo, is having its moment in the sun.
Dainty Sichuan is opening in Sydney
Melbourne’s celebrated Sichuan restaurant comes to World Square.
Tony Tan’s Malaysian barbecued chicken with kerabu rice salad
Malaysia's favourite barbecued chicken, served with a savoury coconut sauce, is quite possibly the most fragrant bird you'll meet and a cinch to make to boot.
Yangzhou fried rice
Australian Gourmet Traveller recipe for Yangzhou fried rice.
Bo ssäm
Australian Gourmet Traveller recipe for bo ssäm.
Dhal
Australian Gourmet Traveller recipe for dhal.
Steam pot chicken (Qi guo ji)
Chinese recipe for steam pot chicken (Qi guo ji) by Tony Tan.
Stir-fried broad beans with Chinese bacon (La rou chao candou)
Chinese recipe for stir-fried broad beans with Chinese bacon (La rou chao candou) by Tony Tan.
Crossing the bridge noodles (Guo qiao mi xian)
Chinese recipe for crossing the bridge noodles (Guo qiao mi xian) by Tony Tan.
Tony Tan’s Yunnan-style braised mushrooms with chillies and Sichuan pepper (Dun xiang gu)
A deeply comforting vegetarian dish.
Chao rubing (Naxi-style fried goat’s cheese, spring onions and tomatoes)
I first ate this delicious dish in Lijiang a couple of years ago. In this version I've used haloumi in place of the rubing, but you could substitute another non-melting firm cheese.
Naxi pork ribs with chillies and cumin (Naxi pai gu)
Chinese recipe for Naxi pork ribs with chillies and cumin (Naxi pai gu) by Tony Tan.
Pineapple rice (Bo luo fun)
Australian Gourmet Traveller Chinese side dish recipe for pineapple rice (Bo luo fun).
Char siu bao
The trick to mastering barbecue pork buns is time, patience and low-protein flour, writes Tony Tan.
Penang asam laksa
Australian Gourmet Traveller recipe for Penang asam laksa.
Tony Tan’s Malaysian-style roast turkey with cucumber acar
Australian Gourmet Traveller recipe for Tony Tan's Malaysian-style roast turkey with cucumber acar.
Tony Tan’s pineapple and rum glazed Christmas ham with tomato sambal
Australian Gourmet Traveller recipe for Tony Tan's pineapple and rum glazed Christmas ham with tomato sambal
Balinese roast pork (Babi guling)
Get your Bali fix this season in the comfort of your own home.
Indonesian spring rolls (Lumpia)
Australian Gourmet Traveller recipe for Indonesian spring rolls (Lumpia)
Hot spicy fried tempeh sambal (Sambal goreng tempe)
Australian Gourmet Traveller recipe for Hot spicy fried tempeh sambal (Sambal goreng tempe)
Vegetable and coconut soup (Sayur lodeh)
Australian Gourmet Traveller recipe for Vegetable and coconut soup (Sayur lodeh)
Balinese seafood satay (Sate lilit)
Australian Gourmet Traveller recipe for Balinese seafood satay (Sate lilit)
Grilled fish in banana leaves with cucumber pickle (Ikan panggang dengan acar ketimun)
Australian Gourmet Traveller recipe for Grilled fish in banana leaves with cucumber pickle (Ikan panggang dengan acar ketimun)
Padang chilli fried chicken (Ayam goreng balado)
Australian Gourmet Traveller recipe for Padang chilli fried chicken (Ayam goreng balado)
Beef rendang
Australian Gourmet Traveller Indonesian recipe for beef rendang by Tony Tan.
Coconut ice-cream, black glutinous rice and pumpkin sauce
Australian Gourmet Traveller dessert recipe for coconut ice-cream, black glutinous rice and pumpkin sauce.
Nonya pork satay
Australian Gourmet Traveller Malaysian recipe for Nonya pork satay.
Ikan bilis with peanuts
Australian Gourmet Traveller Malaysian recipe for ikan bilis with peanuts.
Hakka-style eggplant with prawn filling
Australian Gourmet Traveller Chinese recipe for Hakka-style eggplant with prawn filling.
Korean buckwheat noodles with beef and nashi
Made from buckwheat and potato flour, naeng myun noodles are chewier and paler than the Japanese buckwheat noodles.
Watermelon with crisp fish
Australian Gourmet Traveller Asian recipe for watermelon with crisp fish.
Thai-style grilled chicken (Gai yang)
Australian Gourmet Traveller recipe for Thai-style grilled chicken (gai yang) by Tony Tan.
Steamed mussels with XO sauce
Australian Gourmet Traveller recipe for steamed mussels with XO sauce.
XO sauce
A relatively new addition to China's ancient culinary repertoire, XO sauce has a history shrouded in mystery. Tony Tan reveals its secrets.
Chinese takeaway
Beijing cuisine has an enormous gastronomic range but for intensity of flavour it’s all about the hawker foods, from fragrant crisp duck to simple noodle soup. Perfect for a night in watching the Games.
Chinese-style edamame
Australian Gourmet Traveller recipe for Chinese-style edamame by Tony Tan.
Stirfried lamb with spring onions and steamed buns
Australian Gourmet Traveller recipe for stirfried lamb with spring onions and steamed buns by Tony Tan.
Fresh bean curd with dried shrimp and coriander
Australian Gourmet Traveller recipe for fresh bean curd with dried shrimp and coriander by Tony Tan.
Noodle soup with pork and pickled vegetables
Australian Gourmet Traveller recipe for noodle soup with pork and pickled vegetables by Tony Tan.
Sesame seed pocket ‘pita’ bread with chicken
Australian Gourmet Traveller recipe for sesame seed pocket ‘pita’ bread with chicken by Tony Tan.
Steamed eggplant Shandong-style
Australian Gourmet Traveller recipe for steamed eggplant Shandong-style by Tony Tan.
Shanxi-style fragrant crisp duck
Australian Gourmet Traveller recipe for Shanxi-style fragrant crisp duck by Tony Tan.
Tomato and coriander omelette
Australian Gourmet Traveller Chinese recipe for tomato and coriander omelette by Tony Tan
Stirfried calamari with chilli and black bean sauce
Australian Gourmet Traveller recipe for stirfried calamari with chilli and black bean sauce by Tony Tan
Teochew steamed fish
Australian Gourmet Traveller recipe for teochew steamed fish by Tony Tan
Tony Tan’s Cantonese fried rice with chicken, salted fish and bean sprouts
A comfort food classic.
Stirfried asparagus with garlic
Australian Gourmet Traveller Chinese recipe for stirfried asparagus with garlic by Tony Tan
Beef fillet with black pepper sauce
Australian Gourmet Traveller Chinese recipe for beef fillet with black pepper sauce by Tony Tan
Minced pork tossed noodles (Zhajiang mian)
Australian Gourmet Traveller Chinese recipe for minced pork tossed noodles (Zhajiang mian) by Tony Tan
Poached pork and garlic chive dumplings (Jiu cai jiaozi)
Try these dumplings as part of a Chinese New Year's feast.
Get your subscription today for just $9.99 $5.99/month
- Subscription conversion selling point
- Subscription conversion selling point
- Subscription conversion selling point