Steam

Don't underestimate that dressing – it's a smoky, sweet, sour, spicy and salty hit that works wonder with the dumplings.

The Shanghai dumpling receives an upgrade. We've stuffed ours with picked crabmeat, but the traditional, slurpable stock still remains.

The legendary chef's take on a Cantonese classic.

These little parcels may be simple to make, but the flavour packs a punch.

A light, refreshing salad that sings with Asian-style flavours.

At Melbourne's Ricky & Pinky, their steamed snapper is served with a Shaoxing wine-based Chinese broth spooned over. It's incredibly aromatic.