Braise

Our vegetarian take on the much-loved Sichuanese dish.

Pickles are always a good idea.

Chef Junda Khoo shares the recipe for a dish close to his heart.

A quick and easy noodle dish that's part stir-fry, part braise, and all-round deliciousness.

Slow-cooked goodness.

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.

The Stanley chef's meat-free take on the Sichuanese classic.

Head chef Tekebash Gebre's recipe for a Sudanese dish that's all warmth and spice.

A humble, soul-warming dish.