All Recipes
45 tested recipes across six Asian kitchens, newest first.
Chinese
Pork Potstickers
Juicy pork-and-cabbage dumplings pan-fried to a crisp golden base then steam-finished — the classic potsticker method, with a simple dipping sauce.
Korean
Tteokbokki
Chewy cylindrical rice cakes simmered in a glossy sweet-and-spicy gochujang sauce — Korea's most beloved street snack, ready in under half an hour.
Chinese
Kung Pao Chicken
Diced chicken stir-fried with dried chillies, Sichuan peppercorn and peanuts in a sweet-savoury-sour sauce — a fast, balanced Sichuan classic with real depth.
Japanese & Ramen
Pan-Fried Pork Gyoza
Juicy pork-and-cabbage dumplings with a lacy, crisp base and steamed pleated tops — the home version of the izakaya classic.
Vietnamese
Vietnamese Iced Coffee (Ca Phe Sua Da)
Strong, dark coffee dripped slowly through a phin filter over sweetened condensed milk, then poured over ice — rich, bittersweet and intensely refreshing.
Bubble Tea & Drinks
Classic Milk Tea with Boba
The original bubble tea — a strong black tea base, sweetened and softened with milk, poured over ice and chewy tapioca pearls.
Bubble Tea & Drinks
Thai Iced Tea
The bright-orange café classic — strongly brewed spiced black tea, sweetened with condensed milk and poured over ice with a float of evaporated milk.
Korean
Kimchi Jjigae
The classic Korean kimchi stew — sour, aged kimchi simmered with pork, tofu and a deep gochugaru broth that tastes like it cooked all day but comes together
Japanese & Ramen
Chicken Katsu Curry
Crisp panko-crusted chicken cutlet over rice, blanketed in a glossy, lightly sweet Japanese curry sauce.
Korean
Sundubu Jjigae
A fiery, silky Korean soft-tofu stew built on a fragrant gochugaru-and-garlic chilli oil base, finished with uncurdled tofu and a raw egg cracked in at
Thai
Mango Sticky Rice (Khao Niao Mamuang)
Thailand's best-loved dessert — warm glutinous rice steeped in sweet, salted coconut cream, served with ripe mango and a sprinkle of toasted mung beans.
Thai
Pad Krapow Gai (Thai Holy Basil Chicken)
The fast, fiery street-food stir-fry of minced chicken with garlic, chilli and holy basil, served over rice with a crispy fried egg.
Japanese & Ramen
Yakitori — Japanese Grilled Chicken Skewers
Bite-sized chicken skewers grilled over high heat and lacquered with a sweet-savoury tare, plus a salt-only version for purists.
Chinese
Dan Dan Noodles
Springy wheat noodles over a numbing-spicy sauce of sesame paste, chilli oil and Sichuan peppercorn, topped with crisp minced pork and preserved vegetable.
Vietnamese
Cha Gio — Crispy Vietnamese Fried Spring Rolls
Shatteringly crisp Vietnamese spring rolls with a pork and shrimp filling, wrapped in rice paper and served with herbs and nuoc cham.
Chinese
Mapo Tofu
Silky tofu and minced pork in a glossy, numbing-hot Sichuan sauce built on doubanjiang and ground Sichuan peppercorn — a fast, deeply savoury weeknight classic.
Japanese & Ramen
Onigiri Rice Balls
Hand-shaped seasoned rice triangles wrapped in nori, with a savoury filling tucked inside — the portable staple of the Japanese lunchbox.
Korean
Bibimbap
A bowl of warm rice crowned with seasoned vegetables, beef and a fried egg, all bound together with a sweet-savoury gochujang sauce and a slick of sesame oil.
Thai
Pad Thai
Stir-fried rice noodles balanced on tamarind, fish sauce and palm sugar, with prawns, egg, tofu and a crunch of peanuts — the four-flavour classic in noodle
Thai
Tom Yum Goong
Thailand's iconic hot-and-sour prawn soup — fragrant with lemongrass, galangal and kaffir lime, sharpened with lime and chilli and ready in under half an hour.
Vietnamese
Vietnamese Lemongrass Chicken (Ga Xao Sa Ot)
Quick stir-fried chicken in a fragrant lemongrass, garlic and chilli marinade with a savoury fish-sauce glaze — a bright, aromatic weeknight dish over rice.
Chinese
Pork Fried Rice
Day-old rice fried hot and fast with pork, egg and spring onion — the classic way to turn leftovers into a fast, savoury, restaurant-style one-wok meal.
Bubble Tea & Drinks
Mango Green Tea
A bright, dairy-free fruit tea — fresh mango and a lightly brewed green tea base, shaken over ice for a refreshing, fragrant cooler.
Thai
Som Tam — Thai Green Papaya Salad
Shredded green papaya pounded with lime, chilli, fish sauce and palm sugar — the bracing, crunchy salad at the heart of northeastern Thai food.
Japanese & Ramen
Perfect Japanese Steamed Rice
Short-grain rice cooked to glossy, tender, slightly sticky grains — the quiet foundation under almost every Japanese meal.
Bubble Tea & Drinks
Taro Bubble Tea
A creamy, lilac-purple milk drink with the gentle nutty-vanilla flavour of taro root, blended smooth and served over chewy tapioca pearls.
Bubble Tea & Drinks
Honeydew Milk Tea with Pearls
A pale-green honeydew melon milk tea, lightly creamy and floral, poured over chewy tapioca pearls — a cooling bubble tea to make at home.
Vietnamese
Bun Cha (Grilled Pork with Rice Noodles)
Smoky, caramelised grilled pork patties and belly served in a warm, sweet-and-sour dipping broth with cold rice vermicelli and a heap of fresh herbs
Bubble Tea & Drinks
Iced Matcha Latte
Stone-ground green tea whisked smooth and layered over cold milk and ice — vivid, grassy and gently sweet, with no clumps.
Chinese
Egg Drop Soup
A silky, savoury chicken broth threaded with delicate ribbons of egg — a five-ingredient Chinese soup that comes together in under fifteen minutes.
Vietnamese
Banh Mi (Vietnamese Pork Sandwich)
A shatteringly crisp baguette filled with savoury pork, quick-pickled carrot and daikon, cucumber, coriander and chilli — the four-taste balance in a sandwich.
Thai
Pad See Ew — Thai Stir-Fried Wide Rice Noodles
Wide rice noodles charred in a hot wok with dark soy, egg and Chinese broccoli — smoky, savoury and lightly sweet Thai comfort food.
Bubble Tea & Drinks
Brown Sugar Bubble Tea
The dramatic tiger-striped drink — warm chewy tapioca pearls soaked in glossy brown sugar caramel, streaked down the glass and topped with cold fresh milk.
Korean
Bulgogi
Thin slices of beef marinated in a sweet-savoury soy, garlic, sesame and grated-pear marinade, then seared hard and fast — the most loved of Korea's grilled
Vietnamese
Pho Bo (Vietnamese Beef Noodle Soup)
A clear, deeply aromatic beef broth scented with charred onion, ginger and toasted spice, poured over rice noodles and raw beef and finished with a plate
Japanese & Ramen
Teriyaki Salmon
Pan-seared salmon fillets glazed in a glossy four-ingredient teriyaki sauce reduced straight in the pan — a fast, weeknight-friendly main.
Thai
Massaman Curry
A mild, warmly spiced beef curry with potatoes and peanuts — slow-simmered in coconut milk with cardamom, cinnamon and tamarind for a rich, rounded depth.
Japanese & Ramen
Everyday Miso Soup
A clear, savoury dashi broth loosened with miso, soft tofu and wakame — the five-minute soup at the heart of the Japanese table.
Korean
Kimbap — Korean Seaweed Rice Rolls
Seasoned rice and a row of bright fillings rolled in seaweed, sliced into neat rounds — Korea's classic picnic and lunchbox food.
Korean
Japchae
Glassy sweet-potato noodles tossed with beef and a rainbow of seasoned vegetables in a savoury-sweet soy and sesame dressing — Korea's beloved celebration
Vietnamese
Goi Cuon (Fresh Vietnamese Summer Rolls)
Soft rice-paper rolls packed with prawns, pork, herbs and vermicelli — served fresh and uncooked with a rich peanut dipping sauce.
Japanese & Ramen
Tonkotsu Ramen from Scratch
A milky, collagen-rich pork-bone broth with springy noodles, chashu and a soft-set egg — the weekend ramen worth the wait.
Thai
Thai Green Curry
A bright, fragrant coconut curry built on a fresh green chilli paste fried until it splits — with chicken, aubergine, basil and kaffir lime.
Chinese
Char Siu — Chinese BBQ Glazed Pork
Sticky, mahogany-glazed Cantonese roast pork with a sweet-savoury marinade and a honey lacquer, made in a home oven.
Korean
Korean Fried Chicken
Double-fried for a shatteringly thin, glassy crust that stays crisp under a sticky-sweet gochujang glaze — the famous Korean take on fried chicken, made at