Thailand's most famous noodle dish and one of the most satisfying meals on earth — once you nail this, you'll make it constantly!
The crisp-edged batter behind every Korean jeon — pajeon, kimchi-jeon, haemul-pajeon. Plain flour with a touch of rice flour for crackle, ice-cold water for shatter, and just enough egg to bind. The cold liquid and minimal mixing are the whole trick: warm batter goes gummy, overworked batter goes tough.
Singapore's most celebrated dish — whole crab cooked in a tangy-sweet tomato-ginger-chilli sauce with silky egg ribbons. Absolutely messy and absolutely magnificent.
The reliable golden cubes that turn tofu sceptics — extra-firm tofu pressed dry, dusted with cornstarch and shallow-fried until each face is crackling crisp. The press is half the recipe: water in the tofu means steam in the pan and a soggy outside. Use in stir-fries, grain bowls, salads or eat hot off the spoon with soy and chilli oil.
Som tam — shredded green papaya in a bright lime, chilli and fish sauce dressing.
A perfectly balanced Japanese bento: tamagoyaki, teriyaki chicken, edamame, rice and pickles — compact, beautiful and deeply satisfying.
Shredded poached chicken, crunchy cabbage and a punchy sesame-ginger dressing.
Crisp cucumbers marinated in gochugaru, sesame and rice vinegar — spicy, tangy, addictive.
Aromatic coconut milk broth with lemongrass, galangal, mushrooms and tender chicken.
One of Japan's most beloved sandwiches — incredibly crispy chicken in fluffy milk bread with tonkatsu sauce. You're going to fall in love!
Crispy baked tofu with brilliant vegetables in a punchy hoisin sauce — plant-based cooking that's genuinely exciting!
Traditional Korean-inspired bulgogi rice bowl prepared with authentic techniques and ingredients.