Amy Chanta and Palisa Anderson’s bpla neung manow (steamed fish with spicy chilli and lime dressing) Lemongrass, chilli and scud chillies, and a whole steamed snapper. Nothing better.
Tony Tan’s Hunan steamed fish with salted chillies and fermented black beans A multi-dimensional dish with briny, punchy and spicy flavours.
Napier Quarter’s mussels dressed with spring-onion and verjuice vinaigrette A fresh take on steamed mussels.
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.
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.
Pork, scallop and sticky rice siu mai Our spin on the traditional Cantonese siu mai, with sticky rice for added texture, and scallops to up the luxe factor.