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.
Watch: Junda Khoo makes lobster Indomie goreng
Everyday instant noodles made luxe. It could only be the work (and wok) of Ho Jiak's Junda Khoo.
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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.
Crisp pork belly stir-fry with snake beans and okra
Plus, our cheat method to cooking pork belly in a flash.
Braised Yi-fu noodles
A quick and easy noodle dish that's part stir-fry, part braise, and all-round deliciousness.
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Kung pao chicken
This Sichuanese classic can do no wrong.
Tony Tan’s guide to making black pepper crab
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.
Yaki udon with mushrooms
This combination of wok-tossed pork, mushrooms, udon and soy is simple, but effective.
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Drunken corn and ginger stir-fry with silken tofu
Why order in when you can whip up a stir-fry in half the time?
Cauliflower and egg “fried rice”
A fast and easy way to up your vegetable count.