Straight out of Sichuan Province, Kung Pao is proof that the Chinese really know how to keep dinner interesting. It’s got everything going on — tender chicken, crunchy peanuts, chillies that bring the heat, and that cheeky Sichuan pepper buzz that tingles …

Crispy Chilli Beef isn’t some ancient Chinese recipe – it actually came out of the UK, where local takeaways gave it their own twist. Think Cantonese-style cooking meets British love for all things deep-fried, and boom, a legend was born.

Char Siu is Cantonese cooking at its finest – glossy, sweet, savoury, and just a little bit smoky. The name translates to “fork roast,” a nod to its origins of pork skewered and cooked over open flames. These days, it’s a global favourite, with that irresistible glaze of soy, hoisin, honey…

This isn’t your nana’s tattie scone stack. We’ve taken a Scottish breakfast staple, introduced it to confit duck, slipped it a shot of Hoi-Racha, and stacked it three layers high. It’s part comfort food, part show-off, and entirely unapologetic…

Garlic & chilli crispy prawns with sweet and sour sauce — the dish that made every British kid in the 80s think Chinese cooking was basically magic. Open that plastic box and you’d get prawns so crispy they could survive nuclear winter, drowned in a sauce red enough to make Heinz jealous…

Prawn toast is one of those dishes that instantly pulls at memory. Born in Hong Kong teahouses as a clever fusion of East and West, it travelled across the globe and quietly became a classic of the British-Chinese takeaway. For many, it’s the taste of childhood treats snuck from a paper carton, or the first thing to vanish…