Main Course

Pork larb (laab)

What is this ultra photogenic dish? It is sweet-tangy-salty-spicy ground pork with khao koor (ground toasted sticky rice), basil, mint and chili traditionally served with sticky rice.

Cook time: 20

Servings: 4 people

A meal that hails from the Philippines, pares (pah-res), literally “pair”, means a combination of rice and protein, usually very tender stewed beef. Brisket, short ribs, flank or shanks are ideal for making beef pares.

Cook time: 2 30

Servings: 4 people

Chinese braised pork hock

A whole pork hock is browned until the skin blisters then slow cooked with soy sauce, garlic, ginger, shallots, peppercorns, bay leaves and star anise.

Cook time: 7

Servings: 4 people

Steamed fish steak with sweet soy sauce

Thick fish steaks are seasoned, steamed, brushed with garlic oil, topped with crispy fried garlic and served in a shallow pool of sweet soy sauce.

Cook time: 10

Servings: 2 people

Smoked fish, salted duck eggs and tomato spring rolls

Crispy wrapper, filling that is at once salty and tangy with an irresistible smoky flavor and aroma, these spring rolls can be served as an appetizer or paired with rice for a complete meal.

Cook time: 10

Servings: 4 people