Soy sauce chicken is a classic Cantonese dish. The key to making a good soy sauce chicken lies in making a good braising sauce with the right amount of spices, aromatics and soy sauce.

You can serve the chicken with rice or egg noodles.

The well marinated chicken is tender and succulent. A light fragrant from the soy sauce, spices and rose wine permeates the chicken meat.

The chicken absorbs the aroma and flavours of the sauce, giving it a perfect balance of flavours that is so satisfying.

The springy and firm noodles are drenched generously with fragrant oil, sauce and dried shrimps chilli.

For a more authentic Cantonese dish, served along with a ginger scallion dip.

One of the easiest meal to put together, all you need is some good broth.

This soup is amazingly simple and quick to make. It uses the basic boiling approach to cook everything in one pot. Just rummage through the fridge for any meat and vegetables, anything that suit your fancy.

The wonderful amalgamation of flavours from the different combinations of ingredients make the soup tasty.

This soup dish is perfect for busy days or when you need a fridge clean outs. No matter how bare the fridge is, there are always something suitable to toss into this soup.

Made two types of curry chicken for our family meal, a spicy version for the adults and a milder kids friendly version.

Chicken curry is a regular in our daily meal rotation. The juicy chicken pieces, tender potatoes and spiced gravy; this is a dish my whole family love.

Sometimes, I even add in ingredients such as eggplants, ladyfinger and cabbage etc.

I like to pair this with different accompaniment each time; rice, crusty baguette, roti prata or even mantou. They are all perfect pairing to this fabulous curry dish.

Spoon the spicy rich curry sauce over the rice, dip the bread or mantou into the gravy to soak up all the flavours. I just have to make sure there are extra rice or bread each time.

Classic Cantonese style wantons filled with pork and prawns and a light dash of seasoning.

Wontons that we eat outside are made mostly of wonton wrappers and very little fillings.

For this home-made version, every bite is bursting with juicy and sweet shrimps and pork fillings.

I am serving this as a soup, to include more veggies in our diet, I toss in a bunch of lettuce.

An appetizing, tangy soup which is sour and savoury with a hint of sweetness.

This soup is flavourful and not overly salty, just make sure that the pickled mustards are washed and soaked thoroughly.

A good bowl of this double-boiled soup should have a sweet tasty meat broth that is lightly sour and savoury. The meat must be tender and the mustard greens soft but still crunchy.

A delicious cream-based chowder that has a generous serving of clams, onions, carrots and potatoes.

Unlike traditional clam chowder, which are thick, rich and heavy; this is a lightened up version but still as hearty and satisfying.

This soup is wonderfully light but still bursting in flavours and has just enough creaminess.

Delicious served with any kind of crusty rustic bread for a perfect meal.

Peng Cai, literally means food served in a basin. This is a Chinese dish traditionally prepared and served in a large basin or casserole during festive or special occasions.

Peng Cai is a communal dish, the pot is placed in the middle of the table and everyone takes food from it.

This is an exceptional dish as it is composed of many layers of different ingredients. These ingredients are separately prepared, sometimes days in advance; before combining in a casserole.

There are no fixed rules as to what should be included in the dish, you can choose the ingredients base on personal preference. Common ingredients include duck, chicken, pork, prawns, abalone, sea cucumber, fish maw, dried mushrooms, dried oysters, radish, cabbage and many more.

Usually, ingredients that absorb the broth such as radishes, beancurd and cabbage are place at the bottom of the pot; while meat, seafood and more lavish ingredients are place on the top.

Attentive layering of ingredients contribute to the taste of the whole dish.

I prepared this Peng Cai to celebrate the Yuan Xiao festival which falls on the fifteenth day of the first month of the Lunar Calendar. It marks the final day of the Chinese New Year celebrations.

Filled to the brim with layers of premium delicacies, this dish is so flavourful and luscious that it will get everyone excited.

At a loss for food ideas for your next gathering?

Bring your gathering to the next level with a Roll-it-yourself Popiah party.

Whether you are a true popiah lover or not, you will have fun rolling your own popiah and making your own Kueh Pie Tie at the comfort of your home.

Grab your plate, and start assembling, rolling and savouring your self made popiah.

Fish Maw, like all Chinese Delicacies are regarded as precious food (山珍海味). In fact, it is one of the big four sea delicacies (鲍参翅肚). In the past, only the rich could afford, thus they are status symbol.

Like Sharkfin, Fish Maw are eaten for their texture rather than their taste. It’s spongy and has the ability to absorb the flavours of other ingredients.

Modernisation allows such delicacies to be farmed or harvested and prices are more affordable. However, some of these are fast depleting due to over consumption.

This thick soup taste similar to the much-prized Sharkfin Soup, which we have given up eating, to save the sharks population.

The most time consuming part of this is preparing the superior stock. This stock takes many hours to cook, producing a tasty and flavourful base.

Although crabmeat is optional, it’s present lends a luxurious touch to the dish.

Just before serving, add a dash of vinegar and pepper to give it an extra kick.

This is a luxurious soup, thick and velvety, each spoonful is generously filled with fish maw and crabmeat. The spongy fish maw absorbs the flavour of the soup, and the bits of vegetables give a delightfully sweet crunch.

This dish is called Three Cups Chicken, referring to the three core ingredients use in cooking it; one cup of soy sauce, one cup of wine and one cup of sesame oil.

We don’t exactly use three whole cups, depending on the quantity of chicken and our preference in taste.

The three sauce ingredients are cook together with the chicken, creating a thick and sticky syrup that is absorbed into the meat. The reduced sauce produce an intense flavour and coats over the chicken pieces.

The addition of basil at the end of the cooking not only add fragrance but also make a nicer presentation.

This dish is a super accompaniment for the rice.