Aromatic chilli oil


What did you do on Sundays as a kid?My Sunday routine, for as long as I can remember, was going to yum cha with my family and grandma after church. There were favourites for each of us: beef mince balls and steamed rice rolls for me especially, but siu mai (steamed pork, prawns and mushroom)…

Ramen Noodles


Legit the closest I got to a ramen bar in NZ’s level 4 lockdown. Made Chashu Ramen for hubby’s birthday and it was as though we went for a holiday in Japan. Springy noodles with the distinctly yellow tones and alkaline smelly cooking water, these are close to the ones in ramen restaurants. I had…

French Toast – Hong Kong style


What can you do with Milk Bread, especially with the last few pieces that have gone a bit stale? Let me introduce you to the Hong Kong Style French Toast, which is a Chaa Chan Teng (casual-setting, uniquely Hong Kong breakfast/brunch/lunch/afternoon tea restaurant) staple.Served alongside milk tea and a pad of butter, it’s one of…

Marinated Ramen Eggs – Ajitsuke Tamago


An essential topping for our Cha Shu Ramen is our “7-minute egg”: soft-boiled and marinated (Ajitsuke Tamago). Creamy and runny, the yolk should glisten enticingly when you slice through the marinated egg. Super versatile, other than serving as a topping on ramen, we have it as a side dish for meals too. When I’m making…

Chinese doughnuts 笑口棗


I have fond memories of going shopping with mum around CNY and she would always pick up sweet treats from this Chinese pastry shop in an older suburb. There would be fried sweet dumplings with nuts and sesame, large hollow sesame dough balls that are crisp when you first bite into it and then chewy…