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.
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