Greek yogurt and white bean puree, with spicy and garlicky eggplants and mushrooms.

This is simply and utterly my, and going to be yours, favourite roast chicken.

European/artisanal style country bread, made with purple yam.

Beijing’s signature street food, egg crepe with chili sauce and herbed lamb.

Sticky rice balls filled with ginger ground pork served in a quick and easy Korean chili hot sauce.

Shucked oysters baked in a cheesy, cheddar and gruyere bechamel sauce, topped with Parmigiano and baked until bubbly.

How to make zero folding, no chilling, flaky and shattering cruffin with a pasta machine.

Pork-butt roasted in sriracha-based sauce with Jamaican jerk-seasoning. served with avocado sour cream mash and kiwi salsa verde.

Hokkaido milk buns with honey shaved almonds, stuffed with pineapple custard and raspberry jam.

Lava-like peanut butter filling inside slippery, chewy sticky rice wrapper. Served with lightly honey-sweetened green tea.

Spicy Korean Clam Chowder- Porky, creamy, buttery and spicy. Seasoned with Korean gochujang/chili paste, potatoes and clams.

Make Xian Famous Foods’ signature dish, spicy cumin lamb and hand-smashed noodle at home!

Pan-grilled with butter, marshmallow toasts with flakey sea salt.

Meatball spaghetti blended with minced pepperoni, braised in a red wine tomato sauce with a good dab of Dijon mustard.

Warm and cold, slow roasted and yogurt salmon and creamy scrambled eggs in toasty potato rolls

One skillet cracklin’ pancake with a super crunchy and all-around crust, and fluffy, light and airy inside.

Miso braised short-ribs in a toasty, cheesy sandwich, then dipped in its own braising liquid.

Magic scrambled eggs – Super creamy, silky and custardy. And it only takes 15 seconds.