Chilli

A fragrant eggplant dish by Lee Ho Fook's head chef that recalls the cooking styles of Dongbei and Xinjiang in northern China.

There's southern fried chicken and then there's Nashville hot chicken. And once you've tried it, there's no turning back.

A fast and easy way to up your vegetable count.

It's the Melbourne restaurant's simplified version of the Lao-style salad, with crisp and crunch from the deep-fried jasmine rice.

You haven't had cabbage like this before.

A beloved staff meal at Melbourne restaurant Sunda.

A one-pan dish with endless possibilities.