Wok-fried Sliced Beef Paste

Steamed Kampung Chicken with Black Bean Sauce

Braised Assorted Vegetables (Buddha's Delight)

Stir-fried Shredded Pork with Yellow Chives and Celtuce

Stir-fried Chicken Fillet with Leeks in Savoury Sauce

Wok-fried Golden Pomfret Slices with Preserved Olive Vegetables

Steamed Scallop with Glass Noodle in Golden Pepper Sauce

Braised Deep-Sea Golden Croaker Fillet with Beancurd Skin and Leek

Chilled Mango with Pomelo and Sago

Steamed Fragrant Rice

with Sakura Shrimp, Garlic and Crispy Pork Lard

Stir-fried Kai Lan

with Luffa and Assorted Fungus in Rice Wine

Poached Grouper Slices

Roast Irish Duck (Half)

Sweet and Sour Pork with Black Vinegar

Roast Irish Duck

Chilled Mango Cream with Pomelo and Sago

Wok-fried Rice with Preserved

Braised Shark's Fin with Seafood Treasures

Yam Paste in Coconut Milk

Brazilian Lobster with White Pepper Sauce

Superior Nourishing Broth with Sea Cucumber and Snow Lotus Seeds

Cod Fish Puff and Seasonal Vegetables in Superior Stock

Steamed King Prawn with Golden Pepper Sauce

Almond Cream with Hashima served in Coconut

Trim any excess fat and slice beef very thinly across the grain into 1/8–1/4 inch slices. If partially frozen, slicing is easier.

Prepare beef

In a bowl, combine 2 tbsp soy sauce, 1 tbsp Shaoxing wine, 1 tsp cornstarch, 1 tsp sesame oil, 1 tsp white pepper and (if using) 1 tsp baking soda. Add the sliced beef and mix thoroughly so every slice is coated. Marinate 20–30 minutes at room temperature or up to 1 hour in the refrigerator. If using baking soda, rinse and pat dry after marinating if you prefer, then re-coat lightly with a teaspoon more soy sauce before cooking.

While the beef is marinating, combine 1.5 tbsp oyster sauce, 1 tbsp light soy sauce, 0.5 tsp dark soy sauce, 1 tsp hoisin sauce, 1 tsp sugar and 1/4 cup chicken stock or water in a small bowl. Stir until sugar dissolves.

Mix 1 tsp cornstarch with 1 tbsp cold water to make a slurry; set aside.

Prepare aromatics and vegetables: mince garlic, julienne or mince ginger, slice scallions separating whites and greens, thinly slice bell pepper and onion, and slice chilies if using.

Place a wok or large skillet over high heat until very hot (smoking slightly). Add 2 tbsp neutral oil and swirl to coat.

Heat wok

Flash-fry beef in batches: add half of the marinated beef in a single layer, spreading quickly. Stir-fry without crowding for 30–60 seconds until the edges just brown and the meat is about 80% cooked. Remove to a plate. Repeat with remaining beef, adding a touch more oil if needed.

Add a small splash of oil if the wok is dry. Reduce heat to medium-high. Add garlic, ginger and the white parts of the scallions. Stir-fry 20–30 seconds until fragrant but not burnt.

Add the sliced onion and bell pepper. Stir-fry 1–2 minutes until vegetables are crisp-tender.

Return the beef and any collected juices to the wok and toss to combine with the vegetables.

Pour the prepared sauce over the beef and vegetables and stir quickly to coat. Bring to a gentle simmer for 30–45 seconds.

Give the cornstarch slurry a quick stir and drizzle into the wok while stirring. Cook 30–60 seconds until the sauce thickens and becomes glossy and clings to the beef.

Turn off heat and stir in 1/2 tsp sesame oil. Taste and adjust seasoning — add a pinch of salt or a few drops of soy sauce if needed.

Scatter the green parts of the scallions and cilantro or extra scallion greens on top and sprinkle with toasted sesame seeds if using.

Serve immediately over steamed rice or noodles.

thinly sliced beef (flank, skirt, or sirloin)

soy sauce

Shaoxing wine (or dry sherry)

cornstarch

baking soda (optional, for extra tenderness)

sesame oil

white pepper

oyster sauce

light soy sauce

dark soy sauce

hoisin sauce

sugar

chicken stock or water

cornstarch (for slurry)

neutral oil (canola, peanut, or vegetable)

garlic, minced

ginger, julienned or minced

scallions (green parts and white parts separated), sliced

bell pepper, thinly sliced

onion, thinly sliced

fresh chilies (optional), sliced

toasted sesame seeds (optional)

fresh cilantro or scallion greens (for garnish)

Clean the kampung chicken: remove any excess fat, residual pin feathers and innards if present. Pat the chicken dry inside and out with paper towels.

Prepare the chicken

Spatchcock or halve (optional): for more even and quicker steaming, you can remove the backbone and flatten the chicken or cut it into 8 pieces (2 legs, 2 thighs, 2 wings, 2 breast pieces). If using whole chicken, prick the flesh lightly so marinade penetrates.

Marinate: in a large bowl, combine 2 tbs light soy sauce, 1 tbs Shaoxing wine, 1 tbs cornstarch, 1 tsp sesame oil, 1 tsp white pepper and 1 tsp salt. Rub this marinade all over the chicken (and under the skin where possible). Let sit for 20–30 minutes at room temperature or up to 2 hours refrigerated.

Prepare ingredients: rinse the fermented black beans lightly under water to remove excess salt, then roughly chop. Mix 1 tsp cornstarch with 2 tsp water to make a slurry and set aside.

Heat 2 tbs vegetable oil in a small skillet over medium heat. Add the chopped black beans and fry for 20–30 seconds until aromatic, then add the minced garlic, minced ginger and sliced shallot. Stir-fry gently for 1–2 minutes until fragrant and shallot softens but does not brown heavily.

Add sauces and stock: pour in 1 tbs light soy sauce, 1 tsp dark soy sauce, 1 tbs oyster sauce, 60 ml chicken stock and 1 tsp sugar. Stir and bring to a gentle simmer for 1 minute.

Thicken: stir the cornstarch slurry, add to the pan and simmer for another 30–60 seconds until sauce thickens slightly. Remove from heat and set aside. Taste and adjust seasoning (add a pinch of salt or a drop more soy if desired).

Set up steamer: prepare a wok or large steamer with a rack and bring water to a rolling simmer. If steaming a whole or spatchcocked chicken, make sure the steamer is large enough so the lid closes without touching the chicken.

Steam the chicken: place the marinated chicken on a heatproof plate or shallow platter. If pieces, arrange skin-side up. Transfer to the steamer rack and steam over medium-high steam. Steam times: pieces (about 20–25 minutes), spatchcocked chicken (30–35 minutes), whole kampung chicken (approx. 40–50 minutes) depending on size — cook until internal temperature reaches 75°C (165°F) at the thickest part and juices run clear. Avoid oversteaming to keep texture tender.

Rest: carefully remove the plate from the steamer. Let the chicken rest for 5 minutes to allow juices to redistribute.

Dress with sauce: spoon the warm black bean sauce evenly over the steamed chicken, making sure to get sauce into cut crevices and under the skin where possible. Garnish with julienned green onions, chopped cilantro, sliced red chili and fried garlic/shallots (if using).

Optional quick flash-fry for skin (if you want slightly crisp skin): heat 1 tbs vegetable oil in a small skillet until shimmering and carefully spoon hot oil over the chicken skin right before serving to sizzle the aromatics and slightly crisp the skin. Do this at the serving table or in the kitchen with caution.

Carve and plate: cut the chicken into serving pieces if whole. Arrange on a serving platter with any accumulated juices and additional sauce on the side.

Serve immediately with steamed jasmine rice and an extra drizzle of light soy or reserved black bean sauce to taste.

kampung (free-range) whole chicken

salt

fermented salted black beans (douchi), rinsed and roughly chopped

ginger, minced

shallot or small red onion, finely sliced

water (for slurry)

vegetable oil

green onions / scallions, trimmed and julienned

cilantro (optional), chopped

fresh red chili (optional), thinly sliced

fried garlic or shallot (optional)

steamed jasmine rice

light soy or simple sauce to drizzle (optional)

If using dried shiitake or wood ear mushrooms, soak them in warm water for 20–30 minutes until pliable. Reserve 1/4 cup soaking liquid, rinse mushrooms, squeeze out excess water, trim stems and slice shiitakes. Cut wood ear into bite-size pieces.

Prepare all vegetables as listed: peel and slice carrot and daikon/potato; halve baby bok choy; trim snow peas; drain and slice bamboo shoots and baby corn; slice lotus root if using. Keep ingredients grouped so vegetables that require longer cooking are added first.

Mix the sauce: in a small bowl combine vegetable stock, light soy, dark soy, oyster sauce, Shaoxing wine, sesame oil, sugar and salt. Stir to dissolve sugar and set aside.

Make cornstarch slurry by whisking cornstarch with cold water until smooth; set aside.

In a large wide skillet or wok, heat neutral oil over medium-high heat until shimmering. Add sliced ginger, minced garlic, and the white parts of the scallions. Stir-fry for 30–45 seconds until fragrant but not browned. If using dried red chili, add it now and briefly toast.

Heat oil and aromatics

Add daikon/potato slices, carrot, lotus root (if using), and bamboo shoots to the pan. Stir-fry 2–3 minutes to coat with oil and aromatics.

Cook firmer vegetables

Add shiitake mushrooms, wood ear fungus, and baby corn. Continue stir-frying 2 minutes until edges begin to soften and release aroma.

Add mushrooms and baby corn

Pour the prepared sauce and reserved mushroom soaking liquid (if any) into the pan. Increase heat to bring to a gentle simmer, then reduce to medium. Cover partially and simmer 4–6 minutes until firmer vegetables are tender but not falling apart. Stir occasionally so vegetables cook evenly.

Add sauce and simmer

Add snow peas and halved baby bok choy (cut-side down so stems get heat). Stir and simmer 1–2 minutes until bok choy brightens and snow peas are tender-crisp.

Add quick-cooking greens

Give the cornstarch slurry a quick re-stir and slowly pour it into the simmering vegetables while stirring to distribute. Cook 30–60 seconds until sauce thickens and becomes glossy. Taste and adjust seasoning with additional salt or soy sauce if needed.

Thicken sauce

Remove from heat. Stir in the green parts of the scallions and drizzle sesame oil. Garnish with toasted sesame seeds and chopped cilantro if using. Serve hot.

Finish

shiitake mushrooms (fresh or rehydrated, stems removed, caps sliced)

bamboo shoots (canned, drained and sliced into 1/4-inch strips)

baby bok choy (halved lengthwise)

snow peas (trimmed)

carrot (medium, peeled and cut on the diagonal 1/8-inch thick)

daikon or medium potato (peeled and cut into 1/4-inch half-moons)

wood ear or cloud ear fungus (rehydrated if dried)

lotus root (optional, peeled and sliced 1/8-inch)

baby corn (halved lengthwise)

ginger (fresh, peeled and julienned)

garlic (minced)

scallions (green onions, white and green separated; whites thinly sliced, greens cut into 1-inch lengths)

dried red chili (optional, split)

vegetable stock or mushroom stock

dark soy sauce (for color, optional)

oyster sauce or vegetarian mushroom oyster sauce

Shaoxing wine or dry sherry (optional)

sugar (brown or white)

cold water (for slurry)

neutral oil (vegetable, canola, or peanut)

fresh cilantro (optional, small bunch chopped)

Slice pork into very thin strips against the grain (or shred after poaching). If slices are thick, partially freeze pork 20–30 minutes first for easier slicing. Place pork strips in a bowl.

Prepare pork

Add 1 tbs light soy sauce, 1 tbs Shaoxing wine, 1 tsp cornstarch, the egg white, 0.25 tsp salt and 1 tbs vegetable oil to the pork. Mix thoroughly until every strip is coated. Let marinate 15–20 minutes while you prepare vegetables. This velveting step tenderizes pork under high heat.

Trim yellow chives, discard tough roots, and cut into 4–5 cm lengths. Wash and drain well.

Peel the outer rough skin of the celtuce stem. Julienne the inner tender stem into 5 cm × 0.3 cm matchsticks. If celtuce is large, cut into slightly thicker sticks. Rinse and drain.

Peel and mince or thinly slice 3 garlic cloves and julienne 1 tbs ginger. If using fresh red chili, thinly slice and set aside.

Combine 1 tbs light soy sauce, 1 tbs oyster sauce, 0.5 tsp dark soy (optional), 0.5 tsp sugar, 0.25 tsp white pepper and 50 ml chicken stock (or water) in a small bowl. Stir until sugar dissolves. Add 0.5 tsp sesame oil and set sauce aside.

Heat a large wok or heavy skillet over high heat until very hot (smoking point for oil). Add 2 tbs neutral oil and swirl to coat.

Add marinated pork in a single layer. Spread the strips and let them sear 20–30 seconds without stirring to get slight browning, then toss and stir-fry until cooked through but still tender, about 1–2 minutes total. Remove pork to a plate and reserve juices in wok.

Quick-sear pork

Add remaining 1 tbs oil to the hot wok. Add sliced garlic, ginger and optional chili; stir-fry 10–15 seconds until fragrant but not browned.

Add julienned celtuce to the wok. Stir-fry vigorously 1–2 minutes: celtuce should become just tender-crisp and slightly translucent (it cooks quickly). If celtuce appears dry, add 1–2 tbs of the reserved chicken stock.

Add yellow chives to the wok and toss with celtuce for 30–45 seconds. Yellow chives wilt very quickly; you want them bright and tender, not mushy.

Return the cooked pork and any accumulated juices to the wok. Pour the prepared sauce over everything. Toss and stir-fry 30–45 seconds more until sauce thickens slightly and coats ingredients. Taste and adjust seasoning: a pinch more salt or splash soy if needed.

Turn off heat. Drizzle 0.5 tsp sesame oil and toss once. Sprinkle julienned scallion greens if using.

Transfer to a serving plate immediately to preserve texture and serve hot with steamed rice or as part of a family-style meal.

pork tenderloin (or pork shoulder, very thinly sliced/shredded)

light soy sauce (for marinade)

egg white

salt (for marinade)

vegetable oil (for velveting)

yellow chives (huang jing or Chinese yellow chives), trimmed and cut into 4–5 cm lengths

celtuce (stem of lettuce/luyu), peeled and julienned into 5 cm × 0.3 cm matchsticks

garlic cloves, thinly sliced or minced

ginger, peeled and julienned

light soy sauce (for stir-fry)

granulated sugar

white pepper (or black), freshly ground

neutral oil (vegetable/peanut) for high-heat stir-fry

scallion greens (optional, julienned for finishing)

Trim any excess fat from the chicken breast fillets and slice them thinly across the grain into 1/4" (6 mm) strips. Pat the slices dry with paper towel.

Slice and prepare chicken

In a bowl combine 1 tablespoon light soy sauce, 1 tablespoon Shaoxing wine, 1 teaspoon cornstarch, 1 teaspoon sesame oil and 1 teaspoon white pepper. Add the chicken slices and toss to coat. Let marinate for 15–20 minutes at room temperature (or up to 30 minutes in the fridge).

Marinate

Trim and clean the leeks thoroughly (leeks often hold grit between layers). Slice the white and light green parts on a diagonal into 1/4" pieces to yield about 2 cups. Julienne the ginger and mince the garlic. Slice spring onions for garnish if using.

Prepare vegetables and aromatics

Whisk together 1.5 tablespoons oyster sauce, 1 tablespoon light soy sauce, 1/2 teaspoon dark soy sauce (optional), 120 ml chicken stock (or water), and 1/2 teaspoon sugar in a small bowl. In a separate small cup mix 1 teaspoon cornstarch with 1 tablespoon cold water to make a slurry; set both aside.

Heat a wok or large skillet over high heat until very hot. Add 1 tablespoon neutral oil and swirl to coat.

Add the marinated chicken in a single layer (work in two batches if needed to avoid overcrowding). Stir-fry quickly for 2–3 minutes until the chicken is just cooked through and beginning to brown. Remove the chicken to a plate and set aside.

Return the wok to high heat and add the remaining 2 tablespoons oil. When the oil is hot, add the ginger and garlic and stir-fry for 10–15 seconds until fragrant, taking care not to burn the garlic.

Add the sliced leeks and stir-fry for about 1–2 minutes until they begin to soften but still retain a bit of crunch and bright color. If the leeks are releasing a lot of moisture, stir continuously and cook until most liquid has evaporated (about 1–2 minutes).

Return the cooked chicken and any accumulated juices to the wok and stir to combine with the leeks.

Pour the prepared savoury sauce over the chicken and leeks. Stir to combine and bring to a gentle simmer for 30–45 seconds.

Give the cornstarch slurry a quick stir, then pour it into the wok while stirring constantly. Cook for another 20–30 seconds until the sauce thickens to a glossy coating that evenly coats the chicken and leeks.

Taste and adjust seasoning: add up to 1/4 teaspoon salt and 1/4 teaspoon white or black pepper if needed. Stir in 1/2 teaspoon toasted sesame oil off the heat.

Transfer to a serving platter and garnish with sliced spring onions if desired. Serve immediately with steamed rice.

chicken breast fillet

large leek (white and light green parts only), sliced on the diagonal

neutral oil (vegetable, canola, or peanut), divided

fresh ginger, finely julienned

spring onions/green onions, sliced 1" lengths (optional garnish)

white pepper or ground black pepper

salt (to taste)

white pepper or black pepper (to taste)

toasted sesame oil (finishing)

If using whole golden pomfret, scale, gut, remove head if desired, and fillet into 1/4–1/3-inch thick slices. Pat the slices dry with paper towels. Place fish slices in a bowl.

Prepare the fish

Add 1.5 tbs light soy, 1 tbs Shaoxing wine, 1/2 tsp salt, 1/4 tsp white pepper, 1 tbs cornstarch and 1 egg white to the fish. Mix gently to coat and let rest 12–20 minutes in the refrigerator. The cornstarch and egg white create a velveting layer that crisps when fried.

Heat 3/4 cup vegetable oil in a wok or large nonstick skillet over medium-high heat until shimmering (about 350°F/175°C if using a thermometer). Shake off excess marinade from fish slices. Fry in batches 1–2 minutes per side, until light golden and just cooked through. Avoid overcrowding. Transfer fried slices to a paper towel-lined plate and keep warm.

Shallow-fry

While fish rests or fries, peel and julienne the 1-inch ginger (about 1 tbs), thinly slice or crush the 4 garlic cloves, and slice the 3 scallions into white and green parts separately. If using dry chilies, tear them in half and remove seeds if you prefer less heat.

Prep aromatics

Lightly rinse 3/4 cup preserved olive vegetables under cold water in a fine sieve to remove excess salt and brine. Squeeze out excess moisture and roughly chop into bite-size pieces.

Rinse preserved vegetables

If using Sichuan peppercorns, toast 1/2 tsp in the dry wok for 20–30 seconds until fragrant, then crush lightly with a mortar or back of a spoon.

Toast peppercorns (optional)

Remove most of the frying oil from the wok, leaving about 1–2 tbs (careful — hot oil). Heat the wok over medium-high. Add 1 tbs of the reserved oil (or the leftover oil) and add the white parts of scallion, ginger and garlic. Stir-fry 20–30 seconds until aromatic. Add toasted Sichuan peppercorns and dry chilies and stir for another 10 seconds.

Wok-fried Sliced Beef Paste

Steamed Kampung Chicken With Black Bean Sauce

Braised Assorted Vegetables (buddha's Delight)

Stir-fried Shredded Pork With Yellow Chives And Celtuce

Stir-fried Chicken Fillet With Leeks In Savoury Sauce

Wok-fried Golden Pomfret Slices With Preserved Olive Vegetables

Steamed Scallop With Glass Noodle In Golden Pepper Sauce

Braised Deep-sea Golden Croaker Fillet With Beancurd Skin And Leek

Chilled Mango With Pomelo And Sago

Steamed Fragrant Rice

Stir-fried Kai Lan

Poached Grouper Slices

Roast Irish Duck (half)

Sweet And Sour Pork With Black Vinegar

Roast Irish Duck

Chilled Mango Cream With Pomelo And Sago

Wok-fried Rice With Preserved

Braised Shark's Fin With Seafood Treasures

Yam Paste In Coconut Milk

Brazilian Lobster With White Pepper Sauce

Superior Nourishing Broth With Sea Cucumber And Snow Lotus Seeds

Cod Fish Puff And Seasonal Vegetables In Superior Stock

Steamed King Prawn With Golden Pepper Sauce

Almond Cream With Hashima Served In Coconut