"I saw a brothless ramen on a TV show once and I immediately wanted to eat it. Of course, as I only got a glimpse of the dish for less than a second, I had no...
Generous pieces of juicy mud crab meat—flavoured with its own roe, garlic, shallots, anchovy salt and premium fish sauce—submerged in a pork based soup that is...
"Most weeks I would go to a place called Grandma's Laksa House in Glebe and enjoy chef Richard's iconic mixed seafood laksa. Here's my home version of a seafood...
This is one of the most elusive laksa's in Malaysia. People from Sarawak love it, but it’s almost always made from the authentic pastes purchased in Sarawak and...
Forget everything you know about coconut-based laksa, this light, sour, and savoury seafood broth is garnished with sweet pineapple and lots of fresh herbs.
Poh puts all the hard work of Adam's seafood catch into a luxurious version of her family's lo mein recipe. Feel free to sub abalone for your seafood of choice.
Janchi guksu means ‘banquet dish’ and traditionally it’s prepared for special occasions. But every day can be a holiday when you’ve got a big bowl of festive...
A cold ramen, hiyashi chūka is served with ribbons of ham, cucumber, omelette, tomato and seaweed as toppings, along with a refreshingly salty and citrusy dressing.
This Tokyo-style shōyu (soy-based) ramen recipe calls for its various components to be made from scratch, so is best attempted over a weekend as a ramen project.
Kitsune udon is a simple, comforting dish where wakame (sea mustard) and aburaage (deep-fried tofu pockets) are the only toppings, but they soak up the flavour of...