All My Recipes

An easy, home-cook version of the classic Buddha Jump Over the Wall, featuring premium ingredients gently simmered in a deeply flavourful broth — rich, nourishing, and perfect for special occasions.

Homemade Shui Jiao dumplings packed with juicy pork, prawns, and crunchy water chestnut — a comforting Chinese classic made easy.

Juicy Peri-Peri Chicken marinated in a bold blend of chilli, garlic and lemon, then roasted to achieve a smoky, charred finish. This homemade version balances heat, acidity and depth, guiding you clearly from inspiration to plate for a flavour-packed family meal.

Thai Style Chicken Rice (Khao Man Gai) features tender poached chicken served over fragrant, ginger-infused rice with a bold, garlicky dipping sauce. This recipe breaks down each component clearly — from poaching to sauce balance — guiding you from inspiration to plate for a comforting, complete meal.

Japanese Style Spaghetti inspired by Miam Miam combines butter, soy and dashi for a savoury, umami-rich finish, topped with silky egg for added depth. This recipe breaks down each component clearly — from sauce balance to pasta texture — guiding you from inspiration to plate for a comforting fusion favourite.

Abundance & Prosperity Poon Choi (盆菜) is a celebratory one-pot feast layered with premium ingredients simmered in a deeply savoury, heavenly rich broth. This recipe guides you through thoughtful layering, broth building and assembly, bringing a meaningful festive centrepiece from inspiration to plate.

Melt-in-Your-Mouth Pineapple Tarts with a buttery, crumbly pastry wrapped around rich, fragrant pineapple filling. This festive classic focuses on texture, balance and proper dough handling, guiding you clearly from preparation to golden perfection — made to be shared and remembered.

Crispy Air Fry Nan Ru (Fermented Beancurd) Fried Wings are marinated in aromatic red fermented beancurd, sesame oil and spices, then air fri

Apple and Pear Pork Rib Soup (清热苹果雪梨排骨汤) is a light, naturally sweet herbal broth simmered with pork ribs, fresh apples and snow pear. Desig

Penang Orh Tau Yew Bak is a rich pork belly dish simmered in dark soy sauce, garlic and warm spices until deeply caramelised and tender.

Tom Yum Goong is a bold Thai spicy and sour prawn soup layered with lemongrass, lime and galangal for bright, balanced flavour.

QQ Mentaiko Udon tossed in a creamy, savoury cod roe sauce with balanced heat and umami for a comforting Japanese favourite.

Hong Kong Chu Hou Braised Brisket simmered until tender in a rich, aromatic sauce layered with spices and deep savoury flavour.

Silky smooth poached soy sauce chicken gently cooked for tender meat and glossy skin, layered with deep savoury aroma.

Grandma’s Hokkien glutinous rice packed with savoury pork, mushrooms and dried shrimp, fragrant and nostalgic in every bite.

Classic Hainanese curry rice with braised pork, chicken, chap chye and rich curry gravy poured generously over rice.

Robust JB-style Bak Kut Teh with a DIY herbal sachet and braised kiam chye for that authentic, comforting depth.

A comforting bowl of Taiwanese Orh Ah Mee Sua — silky wheat vermicelli in a savoury, thickened dashi-based broth topped with tender oysters and optional pork intestine. This homemade version balances depth, texture and aroma, guiding you clearly from inspiration to plate.

Thai braised pork leg simmered until tender, served over rice with bold homemade vinegar chilli for balance and heat.

Singapore hawker-style BBQ chicken wings marinated in a sweet savoury blend and grilled until smoky and caramelised.