Succulent chicken thigh meat combined with the chilli and umami punch of XO sauce in a crispy golden wrapper makes these chicken XO spring rolls something you will fall in love with. And the truffle mash provides a wonderfully creamy counterpoint.
Dumplings are a great way to package flavours and differentiate them from their surroundings. Here, umami packed mushroom and spinach dumplings sit in a spicy, lip numbing, yet very tasty broth.
The tenderness and succulence of pork tenderloin cooked sous vide style is awesome. Paired with a mango-passion fruit salsa and blackberry balsamic reduction, this dish was truly delectable.
Drawing on some technique from Mexico and some flavours from Hong Kong, these duck tortilla wraps are as bold as they are complex.
If you enjoy pizza, especially making your own, then do yourself a favour and try this red pepper stromboli. Essentially thin crust pizza dough rolled up with some select ingredients and baked.
The luxurious, velvety texture of the grilled eggplant, spinach, and soft boiled quail eggs are a worthy accompaniment for the classic soba noodles and tsuyu broth.
Succulent sweet corn and umami packed green onions are encased here in crisp waffles. While delicious on their own, the three dips add their own very distinctive dimensions.
Reimagining bò kho as a gyoza filling and dipping sauce. Bò kho is a delicious Vietnamese beef curry soup, typically eaten with noodles or bánh mì. These bò kho gyoza, or beef curry dumplings, will have you asking for more.