Tony Tan

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.

Fragrant with lemongrass, tingling with Sichuan peppercorn and enriched by galangal and makrut lime leaves, this is a sauce to remember.

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.

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.

A cinch to prepare, and it tastes even better the day after it's cooked.

"A Cantonese staple, this dish is a breeze to cook,” says Tony Tan.

The Sichuan dipping sauce is a spicy foil for the fattiness of pork belly.

This vegetable curry involves marinating mushrooms in a mix of tamarind, ginger and lemongrass before grilling them and the results are powerful.

"In Hong Kong, this refreshing much-loved salad is considered the perfect summer dish," says Tony Tan.

The flavours of Portugal and China unite in this unusual spin on fried rice.