Intro: Soufflé anything is always going to be good and these Japanese Soufflé' pancakes most certainly live up to the hype. This style of pancake is slightly tricky to make at home as flipping them in a pan can be quite challenging due to how light and delicate the pancakes are during the cooking process. To make the cooking process slightly easier its best to use a large deep frying pan with a lid and a spatula. These Soufflé pancakes are super light and fluffy, versatile in terms of what you can add to them and incredibly delicious. With all that said let's jump straight into the recipe! Co ..read more

Intro: This way of serving Scallops or various other shellfish for that matter is extremely popular throughout Vietnam. I first had my grilled seafood in the shell experience in the Nam Dinh province just a few hours from Hanoi by the coast. The single most important thing when cooking something like this is to firstly source fresh shellfish or in this case scallops then the rest of the dish is a walk in the park. The brilliance of a dish like this is its simplicity whilst combining that with various texture and balance. Traditionally this type of street food would be cooked over charcoal, ho ..read more

Intro: Let's talk Bibimbap, first things first in Korean Bibim translates to mix and bap is cooked rice, therefore, we have mixed rice. As for what to add then the options are endless, however, some form of protein, vegetables, gochujang based sauce and an egg is usually added. For this bibimbap I wanted a combination of textures, spicy, sweet notes and an overall solid balance of flavours that would work in harmony. Adding glazed duck breast and a cured soy duck egg yolk really takes this bibimbap to that next level and a few pops of fresh pomegranate works so well with the gochujang and duc ..read more

https://youtu.be/k_SF0g-wSxU Intro: Har Gow dumplings originally stemmed out of small tea house in a place called Wucu village which lies in the suburbs of Guangzhou. The dumplings are made up of a deliciously simple shrimp filling, however, it is the unique textured transparent wrappers that takes the humble filling to that next level. Har Gow are slightly tricky to master as the wrappers are quite delicate to handle, although I find wrapping them into triangular parcels makes light work of this making the whole process pretty enjoyable. With all that said let's make Har Gow! Prep Time: 45 mi ..read more

Intro: This recipe focuses in on the foundation of a classic Tokyo style Shoyu Ramen. As for the soup I went with a double soup method consisting of a chicken broth and a dashi. There are 5 key elements to ramen, the broth, tare, aroma oil, toppings and finally the noodles. The secret when creating a good bowl of ramen is when all these elements work together in harmony. The other element that is also needed when making a good bowl of ramen is time. With all that said let's make Shoyu Ramen! To serve 5-6 Total Cook/Prep/Mature Time: 3 days Ingredients: Shoyu Tare: 250ml light soy 10ml mirin 1 ..read more

Intro: These char siu buns are infamous throughout China towns across the world. What makes a really good char siu bun is a crispy fresh out of the oven bun with a soft and springy dough. The buns base is similar to milk bread and for the centre I decided to add a little texture to the char siu by adding cashews and sliced spring onions. Im genuinely excited to share this recipe and its one of those that you need to make asap! For this recipe I use a kitchen aid to kneed the dough, however, it is possible to be made by hand. With all that said let's get straight into it! Prep Time 60 mins + 1 ..read more

https://youtu.be/r2Rnvq5BPXw Intro: Okonomiyaki is a classic Japanese dish that can be made either in the Osaka way or Hiroshima way. For this recipe I wanted to create a traditional Osaka style Okonomiyaki as its the far more popular style and is much easier to make at home. This is one of those dishes that once you have the foundation of Okonomiyaki you can add and flip it using which ever ingredients you prefer. I guess the best way to describe this dish is a levelled up pancake! Let's get straight into it! Prep Time: 30 minutes Cook Time: 10-15 minutes To serve 4 Ingredients: Okonimiyaki f ..read more

https://youtu.be/ZdvxurBai7s Intro: For this recipe I took my inspiration from traditional Sri Lankan cuisine. The slightly sweet, sour and spicy flavours work incredibly well together and with the marriage of prawn and mango being added to the mix really set this curry off. This prawn and mango curry is simple, delicious yet still complex in flavour. Let's get straight into it! Cook Time: 25 minutes Prep Time 20 minutes To serve 4 Ingredients: Prawns and Marinade: 15-20 whole tiger prawns 200ml plain yogurt 2 garlic cloves 2-3 green finger chillies 1 lime 1 tsp turmeric Mango Curry: 1 under r ..read more

Intro: Galbi-jjim is one of those Korean dishes that is packed full of umami yet is incredibly simple to make at home. What makes Galbi-jjim so special is its use of fruits within the braise which is not only for flavour but the addition of pear and apple makes the meat extremely tender. For this recipe I went with the classic use of beef short ribs, however, I think any slow braise meat on the bone would work just fine. This is one of those dishes that once all of the prep is done the rest will sort itself out! With all that said let's make Galbi-jjim! To serve 4 Ingredients: The braise and ..read more

Intro: For sure lobster rolls are already a thing and for good reason, the only problem I have with lobster rolls though is that the buns used I find used are pretty boring. Adding bao's to the mix really adds takes things to that next level when it comes to additional texture and flavour. If lobster isn't your thing or that if your not able to get them for a decent price then you could also use langoustine, large shrimp or crab for this recipe. With that said let's make some lobster bao's! Total Cook Time: 30 mins Total Prep Time: 1hr Total Prove Time: 1hr 30mins To serve 4 Ingredients: Bao ..read more