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A classic dish hailing from the Beijing-Tianjin region, Aged Vinegar Braised Pork Belly is a must-have for festive family gatherings. Distinguished from traditional Red-braised pork belly by its rich aged vinegar infusion, this dish boasts a delightful mellow fragrance. The addition of vinegar not only tenderises the pork, making it irresistibly succulent, but also imparts a nuanced sweet and sour flavour that strikes a perfect balance.

The dish is characterised by its indulgent texture—fatty yet not greasy. A harmonious pairing with steamed buns (bao), Aged Vinegar Braised Pork Belly is an ideal choice when seeking a hearty stew for the Chinese New Year celebrations. Its unique blend of flavours, combined with the tenderness of the braised pork, makes it a standout option for those looking to savour a traditional culinary experience.

Taste your way through East Asia 🌍, from the spicy streets of Chengdu to the vibrant markets of Seoul and Bangkok, all from the comfort of your home! This bundle offers a culinary adventure, featuring iconic dishes from Sichuan, Korea, and Thailand. Each dish is carefully selected to represent the authentic and beloved flavours of its homeland.

🐼 Gong Bao Chicken – A fiery, savoury classic from the heart of Sichuan, packed with bold spices and a delightful crunch.

🌶️ Kimchi Pork Belly Stir-Fry – A deliciously tangy and spicy stir-fry, where tender pork belly meets the zesty kick of kimchi.

🥥 Massaman Chicken Curry – A rich, comforting Thai curry, with a balance of mild spices and creamy coconut milk, perfect for any occasion.

🍚 North East China Rice (Raw: 250g, 2 portions) ×3 – Serve these dishes with perfectly steamed rice, an essential side to complement all the bold and delicious flavours.

3 meals for 2 people – Perfect for a cozy night in or a small gathering, this bundle delivers the diverse, unforgettable flavours of Asia straight to your table. Ready in minutes, it’s an effortless way to travel the world with your taste buds! 🌍

Soft, pillowy, and delicious, Bao Buns, also known as Gua-Bao, originated in China’s Fujian province and were later adapted with unique flavours in Taiwan before gaining popularity worldwide. These versatile buns are the perfect vessel for a variety of fillings, particularly succulent meat dishes. Pair them with our Mongolian Lamb Stir-fry, Braised Pork Belly, Minced Pork and Runner Beans Stir-fry, Sichuan Double-cooked Pork Belly Stir-fry, and more for an authentic and satisfying dining experience.

A beloved noodle dish from North China, this recipe highlights the best of local ingredients. With a perfect blend of lily flower, wood ear mushrooms, spring bamboo shoots, and shiitake mushrooms, it delivers a rich, mountain-like umami flavour. We use finely hand-minced British topside beef, seasoned with soy and spices, to capture the authentic taste of Northern China. Simple yet full of character, this dish brings together tradition and quality for a truly satisfying meal.

Indulge in the classic flavours of Cantonese cuisine with our Beef in Oyster Sauce. Tender, marinated beef is stir-fried to perfection, ensuring each bite is juicy and melt-in-your-mouth 🤤. Coated in a rich, glossy oyster sauce, this dish brings a perfect balance of savoury, sweet, and umami notes🌟.

The beef is complemented by onions🧅 and carrots🥕, offering a subtle sweetness and crunch. The vibrant sauce, infused with the deep umami of oyster sauce🦪, shines through, creating a glossy finish that pairs beautifully with steamed rice🍚.

A flavour-packed dish that’s as simple as it is satisfying. The marinated beef, combined with the bold oyster sauce and crisp vegetables, creates a comforting meal that’s perfect for any occasion. A true Cantonese classic!

Red-braised pork belly, also known as Hóng-Shāo Pork Belly, is a renowned staple in many households. When talking about this dish, one cannot omit the name of Su Dongpo, a legendary figure who was not only a celebrated poet and calligrapher but also a culinary connoisseur. He is widely credited with creating this dish and even penned a verse about it: 慢著火，少著水，火候足時它自美 (Slow the fire, use less water; when the cooking time is sufficient, it will naturally be beautiful). The dish consists of cubed pork belly slow-cooked in a mixture of Shaoxing Wine, soy sauce, and aromatic spices. Although the seasoning is uncomplicated, the cooking time is crucial. Once cooked to perfection, the pork becomes irresistibly fragrant, sweet, and tender, melting in your mouth upon the first bite. It stands as one of the finest ways to prepare pork belly.

Pork intestine, a cherished delicacy among food enthusiasts, offers a bold aroma that intrigues some and delights others. We start by gently slow-cooking the intestines until perfectly tender, before expertly frying them with crisp Sichuan pickled mustard. The dish is then brought to life with a carefully balanced blend of Sichuan bean paste, light soy sauce, and a dash of vinegar, delivering a rich, nuanced flavour with a subtle kick. Perfectly paired with a cold pint, this dish promises a bold and satisfying taste experience you won’t forget.

Indulge in this classic Cantonese stir-fry, where juicy king prawns are paired with crisp cucumbers, sweet carrots, and roasted cashew nuts. The dish highlights the natural umami of each ingredient, with a light seasoning that enhances the fresh flavours. The addition of crunchy, salty cashews brings a delightful contrast to the tender prawns, making this the perfect dish for a family meal. Simple, yet packed with delicious depth!

A hallmark stir-fry originating from Hunan province features thinly sliced beef seared with a blend of fresh and pickled chillies, delivering a harmonious fusion of spiciness and tanginess. Spring onions, celery, and coriander contribute layers of aromatic depth, resulting in a perfectly balanced dish with a flavoursome kick.

🔥 A street food classic, reimagined.

Our Chinese-Style BBQ Dipping Sauce is bold, punchy, and utterly addictive. 🍅🌶️ Blending rich tomato, savoury soy sauce, and a fragrant mix of warming spices, it’s finished with just the right balance of sweetness and tang. Think smoky night markets, sizzling skewers, and that perfect glossy glaze.

Whether used as a marinade, brushed over grilled meats, or served as a dipping sauce on the side—it’s the ultimate flavour upgrade for any BBQ or stir-fry.

✨ Your shortcut to street food magic. Just dip, glaze, and wow.

Serves 2 as a BBQ meal

Perfect for two when used as a dipping sauce or glaze for a full BBQ-style meal.

Chongqing Chicken Pot is a standout dish of Jiāng-hú cuisine, a cooking style from Chongqing rooted in common folk culture. Known for its rugged, intense character, Jiāng-hú cuisine breaks away from convention, throwing in handfuls of chillies, scoops of Sichuan peppercorns, and bold flavours without reservation. Diced chicken is hidden within fiery pastes, and soups are brimming with fish and chilli oil. Presentation is equally hearty, with large plates of meat and big bowls of soup, perfect for diners who eat with gusto and drink with abandon.

Our Chongqing Chicken Pot perfectly captures this ethos—spicy, numbing, flavourful, and deeply satisfying. For balance and added depth, we blend in Chinese herbal medicine to mellow the heat and bring a unique layer of complexity. While it may be a challenge for those new to its powerful flavours, one taste is enough to get hooked on its unforgettable, addictive character.

A beloved classic street food, our Cold Noodle Bowl is the perfect balance of rich and refreshing flavours. Thin noodles are tossed in a savoury sesame dressing, bringing out a deep, nutty flavour, while crunchy bean sprouts add a satisfying crunch. With a zesty finish, this simple yet delicious dish is perfect for any time of the day—whether as a light snack or a fulfilling meal.

One of the most profound Sichuan street foods that has conquered palates all over the world. A dish that is so complex, it’s almost impossible to make at home. Don’t worry though, we’ve made it possible. Just try it and you’ll love it.

Inspired by a famous dish from Northeastern China, also known as Triple Umami Stir-fry, this vegan delight combines soft aubergine, sweet potatoes, and crunchy green peppers. The vibrant colours and rich textures complement each other perfectly, creating a dish that's both visually appealing and full of umami goodness.

The Emperor of Qing Dynasty Qian Long was travelling in Southern China and tried this dish in a very small restaurant. He loved it so much that when he went back to Beijing, he sent his chef to this restaurant to learn how to make it. So they named this dish after his name and it soon became a very popular dish in Northern China. Crunchy cabbage coated with sesame based dressing. Very refreshing and unique flavour. 

General Tso's Chicken was crafted by Peng Changgui in Taiwan in 1952. Though it didn't gain much popularity initially, it soon became a sensation upon its introduction to the United States. Today, it stands as one of the most beloved Chinese dishes worldwide. This culinary delight boasts a harmonious blend of vinegar, sugar, and soy sauce, with sun-dried chilies adding a delightful kick. The succulent fried chicken thigh, enveloped in this tangy sauce, creates an irresistibly addictive experience.

A gift from Guizhou[pronounced: gway·jow] province, a place that naturally lacks salt. Guizhou people have had to devise innovative ways to maintain their sodium levels and create delicious dishes without the assistance of salt. It would be considered a mission impossible for any other cuisine, but the people of Guizhou have accomplished it splendidly. One of their secrets lies in the creation of sour stocks, with the tomato sour stock, known as the red stock, standing out the most. They blend cherry tomatoes with ginger, garlic, and chilies, allowing it to age for a minimum of 30 days. The resulting stock is tangy and aromatic, pairing excellently with fish and seafood.
This dish introduced Guizhou cuisine to the world—a cuisine that may not be as popular as Sichuan or Cantonese but is brimming with distinctive techniques and explosive flavours. In our Guizhou hot and sour fish stew, we faithfully follow the traditional method of crafting our own red stock. We serve it with basa fish, seasonal vegetables, and wood ear mushrooms. It is light in calories yet abundant in flavours—a must-try. If you wish to learn more about Guizhou Cuisine, please read our blog post by clicking the link below.

Guizhou Cuisine: Why I Love It So Much

A vibrant and hearty dish inspired by the flavours of Guizhou province, known for its mastery of pickling to create rich, spicy, and sour stocks. We've adapted this traditional method using our homemade pickled tomatoes, aged for at least 50 days to develop a deep, complex flavour. Instead of fish, we feature an array of bean curd, kelp and vegetables, all simmered in our signature pickled tomato broth. This vegan stew is light yet packs a powerful punch, delivering an authentic taste experience that's both satisfying and invigorating.

Experience the vibrant flavours of Hainan Island with our tantalising stir-fry. Succulent chicken thighs and tender squid are expertly fried with fresh chilies, creating a perfect harmony of heat and aroma. The dish is elevated by the rich, umami notes of oyster sauce and the zesty kick of pickled chilies. Every bite bursts with the zingy and fragrant essence of Hainan, making it an unforgettable culinary journey.

Inspired by the rich flavours of Malaysian Satay, the Hakka people ingeniously crafted a satay sauce infused with distinctive seafood notes and the subtle essence of Chinese mountain spice. This delectable creation strikes a perfect balance, marrying the enticing fragrance of peanut sauce with the umami richness derived from dried seafood. Delight awaits as succulent chicken thigh strips are generously coated with this flavorful sauce, complemented by the delightful sweetness of bell peppers and onions. For enthusiasts of chicken satay, this culinary masterpiece is an absolute must-try.

A bold, heritage-rich sauce born from the southern Chinese Hakka tradition — where the aromatic spices of the land meet the deep umami of the sea. 🌶️🌊

Rooted in the southern coastal regions of China, where the Hakka people settled after generations of migration, this sauce brings together the warmth of inland spices and the depth of dried seafood — a true reflection of Hakka resilience and culinary ingenuity. 🧭🦐

Unlike its sweeter Southeast Asian cousin, Hakka-style satay is deeply savoury, aromatic, and smoky. Built on a base of dried shrimp, garlic, shallots, and roasted spices, it carries the comfort of something home-cooked, and the intensity of something passed down. 🧄🐟🔥

Traditionally used to stir-fry thin slices of meat or as a hotpot dipping sauce, this bold, seafood-forward paste has become a pantry essential in countless southern Chinese homes. 🥜✨

We’ve bottled that essence in our Hakka Satay Paste — just one spoonful brings the flavour of smoky street stalls and Sunday family dinners straight to your kitchen.

Rich. Fragrant. Unforgettable.Perfectly portioned for two.

Keep one in your fridge — your shortcut to bold, nostalgic flavour, anytime.