Char Siu Chicken is a dish that embodies the perfect balance of sweet, savory, and aromatic flavors. This Chinese-insp ...

One of Doumen's signature ICH delicacies, Dachikan Char Siu (spit-roast pork), is immensely popular. Liang believes such ICH ...

Create a holiday meal full of fond memories - without the kitchen chaos. Easily throw together a mouthwatering main course ...

Chef Paul is one of the top Cantonese chefs in Hong Kong, being a master of Chinese culinary arts. He boasts over 40 years of ...

However, for a quicker dinner, you can also cook this quickly at 200C/180C Fan/Gas 6 for 15–20 minutes on each side to char both sides of meat and basting every 10 minutes for added depth of ...

I prefer the restaurant version, especially with siu yuk (char siu is too sweet). Although this way is more expensive - you have to buy the meat from a Chinese roast meat shop - it has the ...

Boh loh bao, also called pineapple buns, are a classic bun served throughout Hong Kong. But do these staple buns actually ...

Whisk the sugar, soy, ginger, sesame oil, five spice, cornflour and water together and add the monkfish and coat well. Chill to marinate for a few hours. Pre heat the oven to 200oc. Heat the oil ...

If you order Yangzhou fried rice in restaurants, you can be pretty sure of what you’re going to get: small pieces of various vegetables, char siu (Chinese roast pork) and small shrimp (usually ...