This Sichuanese classic can do no wrong.
Now to love|Feb 17, 2021
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It's sweet and sour but not as we know it. Tony Tan reveals the true brilliance of this much-loved Cantonese classic.
Now to love|Sep 28, 2020
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.
Now to love|Sep 11, 2020
We're here for that wok hei.
Now to love|Jul 28, 2020
This combination of wok-tossed pork, mushrooms, udon and soy is simple, but effective.
Now to love|Jul 26, 2020
A fast and easy way to up your vegetable count.
Now to love|Jan 21, 2020
It's one of the Stanley chef's all-time favourite Chinese dishes, for good reason.
Now to love|Jan 13, 2020
The Chinese classic you know and love (and it's vegetarian too).
Now to love|Jan 07, 2020
Inspired by an asparagus dish eaten in Sichuan, Tony Tan stir-fries his own version with fresh shiitake mushrooms, ginger and soy sauce. So simple, so good.
Now to love|Nov 18, 2019
It's a three-part process to making the Melbourne restaurant's duck dish, but the results are worth it.
Now to love|Nov 12, 2019