Victor Liong’s masterstock-braised meats and tofu
The ultimate one-pot dinner (and the Lee Ho Fook chef's ideal death-row meal).
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Tony Tan’s spicy silken tofu
It's Chinese home-style cooking at its speediest.
Chana masala
A comfort bowl that's ready in minutes.
Uyghur lamb pilaf
An express version of this flavourful rice dish from north-west China.
Duck wonton, tofu and chrysanthemum soup
Rich, comforting and plenty warming.
Crab xiao long bao
The Shanghai dumpling goes luxe. We've stuffed ours with picked crabmeat, but the traditional, slurpable stock still remains.
Sunda’s masterstock-poached chicken with ginger and spring onion relish
A beloved staff meal at Melbourne restaurant Sunda.
Greg Malouf’s duck pie with pomegranate and walnuts
A Persian-inspired dish of braised duck with walnuts and pomegranate forms the filling for this ultra-comforting fillo pie.
Shōbōsho’s chicken and prawn wontons, chicken dashi and Chinese broccoli
A soul-reviving soup.
Christine Manfield’s soy-braised chicken with green bean sambal
A staple of Christine Manfield's recipe repertoire, this soy chicken is slow-braised in a master stock, taking on the aromatic flavours of Sichuan and liquorice root. The tomato-chilli sambal keeps for a month, so feel free to make extra.