This modern Cantonese dish has a convoluted history. Known as "jing du pai gu" in Mandarin, the provenance of the name refers to ribs cooked "in the style of the...
Served chilled, its popularity lies in just the right balance of flavours and textures – the soft, sweet mango, light coconut cream, chewy sago pearls and...
It can be tricky to achieve a good tomato flavour – you’re after a well-balanced sweet, savoury and tangy sauce to coat the fluffy eggs. When it is done well, it...
Bringing the clean fresh flavours of the ocean to the table, the scallops are flavoured with fried garlic and soy, and the noodles soak up all the delicious juices.
Poaching very gently is the secret to super tender and juicy chicken. This Cantonese classic can be served as part of a banquet meal but is just as good over...
A dim sum house favourite, radish cake are easier to make at home than you think. Keep some on hand in the fridge or freezer for frying into crisp snacks.