Lau’s Family Kitchen’s scallops stuffed with prawn mousse For best results, find the freshest of fresh scallops.
01:47 Review: XOPP is a glimpse into the future of Cantonese dining XOPP, the next step for Sydney's Golden Century, strikes a balance between old and new, writes David Matthews.
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.
Lau’s Family Kitchen’s tangerine duck It's a three-part process to making the Melbourne restaurant's duck dish, but the results are worth it.
Victor Liong’s stir-fried beef hor fun Slippery noodles, smoky beef, and the crunch of vegetables. This dish has it all.
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.