Curry puff is the popular snack in Malaysia.

Cantonese Zongzi 粽子, tapping into my mother-in-law’s expertise.

Follow the recipe below which rivals any ginger and scallions beef stir-fry from any Chinese restaurant.

Chawanmushi (Savory Egg Custard/茶碗蒸し) is a delicate and savory Japanese appetizer.

Chicken Varuval us one of the Chettinad cuisine, which is reckoned as the spiciest and most aromatic cuisines in India.

Kung Pao chicken has all the elements of Chinese Sichuan food- sweet, sour, spicy and the mouth-numbing “mala” goodness.

Egg Foo Young 芙蓉蛋 is an authentic Cantonese egg cuisine.

Kapitan chicken is the least spicy Malaysian curry which is ideal for anyone who is unable to bear the heat from some other hot curries.

The pork and taro are cooked in a braising liquid in a deep bowl and inverted on a plate to serve.

These prawns are crunchy, juicy, coated with oats, and crispy strips of egg floss.

Chinese pork ribs are so tender that the meat is almost melting off from the bone!

Cooked with the common ingredients in the home kitchen.

Lamb cutlets marinated with Maggi seasoning & Worcestershire sauce.

Light, soft, spongy and moist Japanese inspired chiffon cake.