Main Course

Steamed whole tilapia with ginger, scallions and chilies

Steamed whole tilapia with ginger, chilies and scallions

Scored, seasoned and cooked with a generous amount of scallions and ginger, and just a touch of chilies, steamed whole tilapia is aromatic and tasty. Cooks in 20 minutes flat.

Cook time: 20

Servings: 2 people

Crab cakes, Japanese-style (crab furai)

Flaked crab meat, corn and seasonings are shaped into patties, dredged in flour, dipped in beaten egg, covered in panko then deep fried until golden. Crab furai can be served as a snack, appetizer or main course.

Cook time: 5

Servings: 4 people

Chinese-style eggplants with braised ground pork

Although it is most famous for its xiaolongbao, Din Tai Fung's menu lists so many other dishes that are worth trying. The braised eggplant is one of them. This is how we reproduce it at home -- with five-spice powder, Sichuan pepper, garlic, ginger and chilies.

Cook time: 10

Servings: 3 people

Korean popcorn chicken (dakgangjeong)

Spicy, sticky and crispy, there are two secrets to good Korean popcorn chicken. A thick sauce that's sweet, spicy and tangy all at the same time, and a light but ultra crisp crust made possible by twice frying the chicken.

Cook time: 20

Servings: 4 people

Dinardaraan (pork blood stew with crispy pork belly)

Dinuguan, Filipino pork blood stew, is found across the archipelago. But there are regional variations. The sauce can be thick, the stew can be soupy and, in the case of dinardaraan, the dish is oily and the sauce is cooked until almost dry.

Cook time: 1

Servings: 6 people