Chinese food is loved the world over for its rich flavours and emphasis on fresh ingredients. Here, chef Sam Young shares the dishes that bring him fond memories of his home in Hong Kong.
“There are a few varieties of mapo tofu. This one is a classic Cantonese dish – my Mum’s recipe with pork mince, chilli and ginger – that I’ve adapted to be vegetarian.”
“Long life noodles is what we eat every Chinese New Year – the longer the noodles the better, as they represent long life.
It’s one of the very first dishes I learned how to cookwhen I arrived in Australia. I cook it every year at Chinese New Year for all my staff and my family, but I think I could eat this dish every day!”
"In Cantonese culture, we always serve steamed fish with ginger and shallots. This black bean recipe is a nice way to switch things up. It brings a good umami kick. And more importantly, it’s easy to prepare."
“Using Lee Kum Kee char siu sauce is definitely a short-cut to making a delicious home-cooked meal.”
"This is my Mum’s recipe for sweet and sour pork, and I still love it as much as I did when I was a kid. And yes, those are strawberries!”
“This is my Mum’s recipe. Our family meals usually consisted of three dishes and one soup each night. There was always one vegetarian, one meat and one seafood dish.
This dish was a hero when Mum was on a budget, or if we needed an extra dish. It put a smile on my face every time.”
Yes, you read that right. Hot and gooey Mars Bar cakes? Enough said.
This easy summer noodle dish is best topped with a runny sunny side up egg!
This sweet and spicy corn is the perfect for nibbles - truly any amaizing dish!
New to salted duck? Just wing it! The salted duck yolk adds a moreish umami flavour.
Chinese food is loved the world over for its rich flavours and emphasis on fresh ingredients. Here, chef Sam Young shares the dishes that bring him fond memories of his home in Hong Kong.
“There are a few varieties of mapo tofu. This one is a classic Cantonese dish – my Mum’s recipe with pork mince, chilli and ginger – that I’ve adapted to be vegetarian.”
“Long life noodles is what we eat every Chinese New Year – the longer the noodles the better, as they represent long life. It’s one of the very first dishes I learned how to cook
when I arrived in Australia. I cook it every year at Chinese New Year for all my staff and my family, but I think I could eat this dish every day!”
"In Cantonese culture, we always serve steamed fish with ginger and shallots. This black bean recipe is a nice way to switch things up. It brings a good umami kick. And more importantly, it’s easy to prepare."
“Using Lee Kum Kee char siu sauce is definitely a short-cut to making a delicious home-cooked meal.”
"This is my Mum’s recipe for sweet and sour pork, and I still love it as much as I did when I was a kid. And yes, those are strawberries!”
“This is my Mum’s recipe. Our family meals usually consisted of three dishes and one soup each night. There was always one vegetarian, one meat and one seafood dish. This dish was a hero when Mum was on a budget, or if we needed an extra dish. It put a smile on my face every time.”
Yes, you read that right. Hot and gooey Mars Bar cakes? Enough said.
This easy summer noodle dish is best topped with a runny sunny side up egg!
This sweet and spicy corn is the perfect for nibbles - truly any amaizing dish!
New to salted duck? Just wing it! The salted duck yolk adds a moreish umami flavour.
Chinese food is loved the world over for its rich flavours and emphasis on fresh ingredients. Here, chef Sam Young shares the dishes that bring him fond memories of his home in Hong Kong.
“There are a few varieties of mapo tofu. This one is a classic Cantonese dish – my Mum’s recipe with pork mince, chilli and ginger – that I’ve adapted to be vegetarian.”
“Long life noodles is what we eat every Chinese New Year – the longer the noodles the better, as they represent long life. It’s one of the very first dishes I learned how to cook
when I arrived in Australia. I cook it every year at Chinese New Year for all my staff and my family, but I think I could eat this dish every day!”
"In Cantonese culture, we always serve steamed fish with ginger and shallots. This black bean recipe is a nice way to switch things up.
“Using Lee Kum Kee char siu sauce is definitely a short-cut to making a delicious home-cooked meal.”
"This is my Mum’s recipe for sweet and sour pork, and I still love it as much as I did when I was a kid. And yes, those are strawberries!”
“This is my Mum’s recipe. Our family meals usually consisted of three dishes and one soup each night. There was always one vegetarian, one meat and one seafood dish. This dish was a hero when Mum was on a budget, or if we needed an extra dish. It put a smile on my face every time.”
Yes, you read that right. Hot and gooey Mars Bar cakes? Enough said.
This easy summer noodle dish is best topped with a runny sunny side up egg!
This sweet and spicy corn is the perfect for nibbles - truly any amaizing dish!
New to salted duck? Just wing it! The salted duck yolk adds a moreish umami flavour.
Chinese food is loved the world over for its rich flavours and emphasis on fresh ingredients. Here, chef Sam Young shares the dishes that bring him fond memories of his home in Hong Kong.
“There are a few varieties of mapo tofu. This one is a classic Cantonese dish – my Mum’s recipe with pork mince, chilli and ginger – that I’ve adapted to be vegetarian.”
“Long life noodles is what we eat every Chinese New Year – the longer the noodles the better, as they represent long life. It’s one of the very first dishes I learned how to cook
when I arrived in Australia.
"In Cantonese culture, we always serve steamed fish with ginger and shallots. This black bean recipe is a nice way to switch things up. It brings a good umami kick. And more importantly, it’s easy to prepare."
“Using Lee Kum Kee char siu sauce is definitely a short-cut to making a delicious home-cooked meal.
"This is my Mum’s recipe for sweet and sour pork, and I still love it as much as I did when I was a kid. And yes, those are strawberries!”
“This is my Mum’s recipe. Our family meals usually consisted of three dishes and one soup each night. There was always one vegetarian, one meat and one seafood dish. This dish was a hero when Mum was on a budget, or if we needed an extra dish.
Yes, you read that right. Hot and gooey Mars Bar cakes? Enough said.
This easy summer noodle dish is best topped with a runny sunny side up egg!
This sweet and spicy corn is the perfect for nibbles - truly any amaizing dish!
New to salted duck? Just wing it! The salted duck yolk adds a moreish umami flavour.
Chinese food is loved the world over for its rich flavours and emphasis on fresh ingredients. Here, chef Sam Young shares the dishes that bring him fond memories of his home in Hong Kong.
“There are a few varieties of mapo tofu. This one is a classic Cantonese dish – my Mum’s recipe with pork mince, chilli and ginger – that I’ve adapted to be vegetarian.
“Long life noodles is what we eat every Chinese New Year – the longer the noodles the better, as they represent long life. It’s one of the very first dishes I learned how to cook
when I arrived in Australia. I cook it every year at Chinese New Year for all my staff and my family, but I think I could eat this dish every day!”
"In Cantonese culture, we always serve steamed fish with ginger and shallots.
“Using Lee Kum Kee char siu sauce is definitely a short-cut to making a delicious home-cooked meal.”
"This is my Mum’s recipe for sweet and sour pork, and I still love it as much as I did when I was a kid. And yes, those are strawberries!”
“This is my Mum’s recipe. Our family meals usually consisted of three dishes and one soup each night. There was always one vegetarian, one meat and one seafood dish. This dish was a hero when Mum was on a budget, or if we needed an extra dish. It put a smile on my face every time.”
Yes, you read that right. Hot and gooey Mars Bar cakes? Enough said.
This easy summer noodle dish is best topped with a runny sunny side up egg!
This sweet and spicy corn is the perfect for nibbles - truly any amaizing dish!
New to salted duck? Just wing it! The salted duck yolk adds a moreish umami flavour.
Chinese food is loved the world over for its rich flavours and emphasis on fresh ingredients. Here, chef Sam Young shares the dishes that bring him fond memories of his home in Hong Kong.
“There are a few varieties of mapo tofu. This one is a classic Cantonese dish – my Mum’s recipe with pork mince, chilli and ginger – that I’ve adapted to be vegetarian.”
“Long life noodles is what we eat every Chinese New Year – the longer the noodles the better, as they represent long life. It’s one of the very first dishes I learned how to cook
when I arrived in Australia.
"In Cantonese culture, we always serve steamed fish with ginger and shallots. This black bean recipe is a nice way to switch things up. It brings a good umami kick. And more importantly, it’s easy to prepare."
“Using Lee Kum Kee char siu sauce is definitely a short-cut to making a delicious home-cooked meal.
"This is my Mum’s recipe for sweet and sour pork, and I still love it as much as I did when I was a kid. And yes, those are strawberries!”
“This is my Mum’s recipe. Our family meals usually consisted of three dishes and one soup each night. There was always one vegetarian, one meat and one seafood dish. This dish was a hero when Mum was on a budget, or if we needed an extra dish.
Yes, you read that right. Hot and gooey Mars Bar cakes? Enough said.
This easy summer noodle dish is best topped with a runny sunny side up egg!
This sweet and spicy corn is the perfect for nibbles - truly any amaizing dish!
New to salted duck? Just wing it! The salted duck yolk adds a moreish umami flavour.
Chinese food is loved the world over for its rich flavours and emphasis on fresh ingredients. Here, chef Sam Young shares the dishes that bring him fond memories of his home in Hong Kong.
“There are a few varieties of mapo tofu. This one is a classic Cantonese dish – my Mum’s recipe with pork mince, chilli and ginger – that I’ve adapted to be vegetarian.
“Long life noodles is what we eat every Chinese New Year – the longer the noodles the better, as they represent long life. It’s one of the very first dishes I learned how to cook
when I arrived in Australia. I cook it every year at Chinese New Year for all my staff and my family, but I think I could eat this dish every day!”
"In Cantonese culture, we always serve steamed fish with ginger and shallots.
“Using Lee Kum Kee char siu sauce is definitely a short-cut to making a delicious home-cooked meal.”
"This is my Mum’s recipe for sweet and sour pork, and I still love it as much as I did when I was a kid. And yes, those are strawberries!”
“This is my Mum’s recipe. Our family meals usually consisted of three dishes and one soup each night. There was always one vegetarian, one meat and one seafood dish. This dish was a hero when Mum was on a budget, or if we needed an extra dish. It put a smile on my face every time.”
Yes, you read that right. Hot and gooey Mars Bar cakes? Enough said.
This easy summer noodle dish is best topped with a runny sunny side up egg!
This sweet and spicy corn is the perfect for nibbles - truly any amaizing dish!
New to salted duck? Just wing it! The salted duck yolk adds a moreish umami flavour.
Chinese food is loved the world over for its rich flavours and emphasis on fresh ingredients. Here, chef Sam Young shares the dishes that bring him fond memories of his home in Hong Kong.
“There are a few varieties of mapo tofu. This one is a classic Cantonese dish – my Mum’s recipe with pork mince, chilli and ginger – that I’ve adapted to be vegetarian.”
“Long life noodles is what we eat every Chinese New Year – the longer the noodles the better, as they represent long life. It’s one of the very first dishes I learned how to cook
when I arrived in Australia.
"In Cantonese culture, we always serve steamed fish with ginger and shallots. This black bean recipe is a nice way to switch things up. It brings a good umami kick. And more importantly, it’s easy to prepare."
“Using Lee Kum Kee char siu sauce is definitely a short-cut to making a delicious home-cooked meal.
"This is my Mum’s recipe for sweet and sour pork, and I still love it as much as I did when I was a kid. And yes, those are strawberries!”
“This is my Mum’s recipe. Our family meals usually consisted of three dishes and one soup each night. There was always one vegetarian, one meat and one seafood dish. This dish was a hero when Mum was on a budget, or if we needed an extra dish.
Yes, you read that right. Hot and gooey Mars Bar cakes? Enough said.
This easy summer noodle dish is best topped with a runny sunny side up egg!
This sweet and spicy corn is the perfect for nibbles - truly any amaizing dish!
New to salted duck? Just wing it! The salted duck yolk adds a moreish umami flavour.
Chinese food is loved the world over for its rich flavours and emphasis on fresh ingredients. Here, chef Sam Young shares the dishes that bring him fond memories of his home in Hong Kong.
“There are a few varieties of mapo tofu. This one is a classic Cantonese dish – my Mum’s recipe with pork mince, chilli and ginger – that I’ve adapted to be vegetarian.
“Long life noodles is what we eat every Chinese New Year – the longer the noodles the better, as they represent long life. It’s one of the very first dishes I learned how to cook
when I arrived in Australia. I cook it every year at Chinese New Year for all my staff and my family, but I think I could eat this dish every day!”
"In Cantonese culture, we always serve steamed fish with ginger and shallots.
“Using Lee Kum Kee char siu sauce is definitely a short-cut to making a delicious home-cooked meal.”
"This is my Mum’s recipe for sweet and sour pork, and I still love it as much as I did when I was a kid. And yes, those are strawberries!”
“This is my Mum’s recipe. Our family meals usually consisted of three dishes and one soup each night. There was always one vegetarian, one meat and one seafood dish. This dish was a hero when Mum was on a budget, or if we needed an extra dish. It put a smile on my face every time.”
Yes, you read that right. Hot and gooey Mars Bar cakes? Enough said.
This easy summer noodle dish is best topped with a runny sunny side up egg!
This sweet and spicy corn is the perfect for nibbles - truly any amaizing dish!
New to salted duck? Just wing it! The salted duck yolk adds a moreish umami flavour.
Chinese food is loved the world over for its rich flavours and emphasis on fresh ingredients. Here, chef Sam Young shares the dishes that bring him fond memories of his home in Hong Kong.
“There are a few varieties of mapo tofu. This one is a classic Cantonese dish – my Mum’s recipe with pork mince, chilli and ginger – that I’ve adapted to be vegetarian.”
“Long life noodles is what we eat every Chinese New Year – the longer the noodles the better, as they represent long life. It’s one of the very first dishes I learned how to cook
when I arrived in Australia.
"In Cantonese culture, we always serve steamed fish with ginger and shallots. This black bean recipe is a nice way to switch things up. It brings a good umami kick. And more importantly, it’s easy to prepare."
“Using Lee Kum Kee char siu sauce is definitely a short-cut to making a delicious home-cooked meal.
"This is my Mum’s recipe for sweet and sour pork, and I still love it as much as I did when I was a kid. And yes, those are strawberries!”
“This is my Mum’s recipe. Our family meals usually consisted of three dishes and one soup each night. There was always one vegetarian, one meat and one seafood dish. This dish was a hero when Mum was on a budget, or if we needed an extra dish.
Yes, you read that right. Hot and gooey Mars Bar cakes? Enough said.
This easy summer noodle dish is best topped with a runny sunny side up egg!
This sweet and spicy corn is the perfect for nibbles - truly any amaizing dish!
New to salted duck? Just wing it! The salted duck yolk adds a moreish umami flavour.
Chinese food is loved the world over for its rich flavours and emphasis on fresh ingredients. Here, chef Sam Young shares the dishes that bring him fond memories of his home in Hong Kong.
“There are a few varieties of mapo tofu. This one is a classic Cantonese dish – my Mum’s recipe with pork mince, chilli and ginger – that I’ve adapted to be vegetarian.
“Long life noodles is what we eat every Chinese New Year – the longer the noodles the better, as they represent long life. It’s one of the very first dishes I learned how to cook
when I arrived in Australia. I cook it every year at Chinese New Year for all my staff and my family, but I think I could eat this dish every day!”
"In Cantonese culture, we always serve steamed fish with ginger and shallots.
“Using Lee Kum Kee char siu sauce is definitely a short-cut to making a delicious home-cooked meal.”
"This is my Mum’s recipe for sweet and sour pork, and I still love it as much as I did when I was a kid. And yes, those are strawberries!”
“This is my Mum’s recipe. Our family meals usually consisted of three dishes and one soup each night. There was always one vegetarian, one meat and one seafood dish. This dish was a hero when Mum was on a budget, or if we needed an extra dish. It put a smile on my face every time.”
Yes, you read that right. Hot and gooey Mars Bar cakes? Enough said.
This easy summer noodle dish is best topped with a runny sunny side up egg!
This sweet and spicy corn is the perfect for nibbles - truly any amaizing dish!
New to salted duck? Just wing it! The salted duck yolk adds a moreish umami flavour.
This is marylands chicken like you've never had it before. Handy tip: use the rich remaining master stock as a base for other soups!
You'll love this lobster! Don't be shellfish - this dish is best shared with loved ones.
Chinese food is loved the world over for its rich flavours and emphasis on fresh ingredients. Here, chef Sam Young shares the dishes that bring him fond memories of his home in Hong Kong.
“There are a few varieties of mapo tofu. This one is a classic Cantonese dish – my Mum’s recipe with pork mince, chilli and ginger – that I’ve adapted to be vegetarian.”
“Long life noodles is what we eat every Chinese New Year – the longer the noodles the better, as they represent long life. It’s one of the very first dishes I learned how to cook
when I arrived in Australia. I cook it every year at Chinese New Year for all my staff and my family, but I think I could eat this dish every day!”
"In Cantonese culture, we always serve steamed fish with ginger and shallots. This black bean recipe is a nice way to switch things up. It brings a good umami kick. And more importantly, it’s easy to prepare."
“Using Lee Kum Kee char siu sauce is definitely a short-cut to making a delicious home-cooked meal.”
"This is my Mum’s recipe for sweet and sour pork, and I still love it as much as I did when I was a kid. And yes, those are strawberries!”
“This is my Mum’s recipe. Our family meals usually consisted of three dishes and one soup each night. There was always one vegetarian, one meat and one seafood dish. This dish was a hero when Mum was on a budget, or if we needed an extra dish. It put a smile on my face every time.”
Yes, you read that right. Hot and gooey Mars Bar cakes? Enough said.
This easy summer noodle dish is best topped with a runny sunny side up egg!
This sweet and spicy corn is the perfect for nibbles - truly any amaizing dish!
New to salted duck? Just wing it! The salted duck yolk adds a moreish umami flavour.
This is marylands chicken like you've never had it before. Handy tip: use the rich remaining master stock as a base for other soups!
You'll love this lobster! Don't be shellfish - this dish is best shared with loved ones.
