Geotjeori is a side dish eaten as part of a Korean meal. It is often described as fresh kimchi but it’s not fermented and can be enjoyed as a salad.
It's no wonder this dish is one of the most popular dishes in Korean cuisine: savoury pancakes speckled with garlic chives and spring onions and served with an...
A classic Cantonese garlic butter for all occasions – try it simply spread on toasted bread or tossed though prawns or pasta. The amount of garlic you use is...
This garlic chive kimchi doesn’t need fermentation and can be eaten straight away. This dish is often eaten during spring and summer when the garlic chives are in...
It’s impossible to think of Thai food without thinking of pad Thai, perhaps the best-known Thai dish in the world - and it's pretty straightforward to make.
A sweet-savoury chive filling wrapped in a chewy dough made from tapioca flour makes for a popular Thai street food favourite.
This is no regular noodle stir-fry, it's one reinforced with the deep flavours of a broth made from pork bones and prawn shells.
A mixture of chillies and spices give this famous fried squid its signature burst of flavour.
When it comes to the perfect dumpling, it's all about texture, it's all about flavour and it's all about balance - and to simplify this recipe you can use store...
The humble omelette gets a luxury upgrade from chef Frank Shek. Food Safari Water
If you don't have the facilities to make a 63°C egg, you can also substitute with a soft boiled egg.
This is a classic Hong Kong breakfast dish, however, you can have it for lunch and dinner too. It is usually accompanied with a smooth, rice congee.
The art of bibimbap is in the variety of colour – yellow, white, green, deep reds and orange – and the chilli sauce.
This version is my grandmother's recipe. It's a quite a dry pat Thai and doesn't include the traditional egg or tamarind.