Main Course

Shrimps with plum sauce

The heat of black pepper, bird’s eye chilies and ginger are balanced by the sweetness of plum sauce. Sichuan peppercorns give the shrimps a tingling sensation in the mouth and a subtle citrusy flavor.

Cook time: 7

Servings: 3 people

Poqui-poqui

From the Philippine northern region of Ilocos comes this eggplant and egg dish redolent of the bold flavors and aromas of locally grown shallots and garlic, and the rich umami taste of fish sauce.

Cook time: 15

Servings: 4 people

Cantonese-style fried fish fillets with corn sauce

A Cantonese dish especially popular in Hong Kong, the dish consists crisp batter-coated fish fillets smothered with corn sauce made with beaten egg. Serve with rice for a full meal.

Cook time: 15

Servings: 4 people

Crispy fried potatoes, ham, tomatoes and feta salad

Rösti (Swiss-style fried grated potatoes) serves as the base and carb component of a salad. No tossing is required. Simply top the rosti with tomatoes, feta and smoky ham, drizzle in vinaigrette (or serve on the side), garnish with parsley and you have a tasty and filling meal.

Cook time: 20

Servings: 2 people

Mandarin pork spare ribs

Braised in orange juice, black vinegar, soy sauce, rice wine, grated ginger and salt, the ribs are served coated with a rich sticky sauce, and garnished with orange segments and scallions.

Cook time: 1 20

Servings: 4 people

Ebi (shrimp) tempura

Succulent shrimps coated in a thin batter, and fried until lightly crisp, are served with a sweet-salty dipping sauce.

Cook time: 10

Servings: 4 people

Popcorn chicken and vegetable salad

Cubed chicken fillets are cooked Japanese katsu-style, combined with lettuce, cherry tomatoes, kiwi and mangoes, then drizzled with spicy ranch dressing.

Cook time: 15

Servings: 4 people

Honey mustard baby back ribs

A sweet, tangy and spicy pantry dish that requires very little preparation. Cooks in one pot too so clean-up is faster and easier.

Cook time: 1 15

Servings: 4 people