Tony Tan’s guide to making black pepper crab
A colourful, gutsy South East Asian favourite, this is a dish worth getting your hands dirty for. Roll up your sleeves and give it a crack.
Tony Tan’s guide to making Chongqing noodles
Get the lowdown on this fiery addictive dish hailing from Sichuan.
How to make siu mai
Firm favourites in the dumpling world, these dainty parcels are child’s play to make.
Pistachio vacherin
Velvety pistachio ice-cream sandwiched between rounds of meringue? A perfect way to cap off a meal.
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