Inspired by Cao Lau and Hoi An’s Japanese Bridge, these pork udon noodles combine fresh and herbal greens and crunchy garnishes with the deep flavours of the slow-cooked broth and braised pork belly.
Conchiglioni, or large pasta shells, are stuffed with a tasty pork and crab mix inspired by popular Thai and Vietnamese dishes. These are baked together with a spicy gochujang and tomato sauce.
The toasty, salty-sweet, and slightly funky miso works its umami magic on the three kinds of fresh cheese in this no-bake cheesecake. If you like salted caramel ice cream, you will love this.
Unagi is braised freshwater eel, a fatty fish with a satisfyingly firm texture, making it a perfect filling for dumplings. A clear fish broth made from simmering salmon bones in ichiban dashi complements these tasty morsels.
A satisfyingly chewy wild rice salad with cranberries, pine nuts, and a roast garlic-infused dressing is accompanied here by miso-glazed portobello mushrooms.
Despite its simplicity, this whipped feta dip has a depth and complexity of flavour that cries out for something crisp and crunchy to be dipped in and lifted to your waiting lips. The black rice waffles are the perfect vehicle.
Radiatori pasta, coated in a simple but elegant extra virgin olive oil-based sauce, is tossed together with flakes of succulent tequila glazed salmon.
A spicy Sichuan málà style sauce gets drizzled over smoky grilled eggplant. Serve this Sichuan eggplant with rice, or use it as a side or appetiser.
This spicy kani salad recipe combines fresh julienned vegetables with crab sticks and the unique tobiko crunch experience. It is an easy and fast salad that is a meal in itself.
Use a handful of sticky rice to scoop up some of this spicy and smoky grilled eggplant dip. Not only is it delicious, but this dish, inspired by jeow mak keua from Laos, is also fun to eat.