Dainty Sichuan’s ma la liang fen (Green bean noodles with chilli oil and Sichuan pepper)
The must-have cold noodle dish from the Melbourne Sichuanese restaurant.
Chinese
Tony Tan’s Hunan steamed fish with salted chillies and fermented black beans
A multi-dimensional dish with briny, punchy and spicy flavours.
02:57
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.
Goodbye Golden Century?
After 32 years, the long-running restaurant in Sydney’s Chinatown has gone into administration. But this might not mean the end.
Tony Tan’s vegetarian dan dan mian
A meat-free take on the Sichuanese favourite.
Victor Liong’s pork zhajiang mian
Mix it through, slurp it up.
Lau’s Family Kitchen’s prawns and char siu with vermicelli in a claypot
A knockout dish from the family-run Cantonese restaurant in Melbourne.
Ho Jiak’s tau yu bak (braised soy pork belly)
Chef Junda Khoo shares the recipe for a dish close to his heart.
Noodle soup with chicken and chive dumplings
A chicken soup to cure all ills.
00:54
Braised Yi-fu noodles
A quick and easy noodle dish that's part stir-fry, part braise, and all-round deliciousness.