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Recipes Pascal could write next — HK dim sum, Cantonese classics, dishes from Sichuan, Vietnam, Japan, Korea. Vote for the ones you’d like to see published first. The most popular ones rise to the top.

30 ideas · 0 vote total
Cuisine

  • Baked pork chop on rice (guk jyu pa faan)

    0 vote
    Hong Kong · Main course

    A panko-breaded pork chop set over white rice, smothered in a tomato-onion-garlic sauce, scattered with grated cheese and baked until bubbling — cha chaan teng comfort food.

    15 key ingredients
    • Pork
    • Eggs
    • Wheat flour
    • Panko breadcrumbs
    • Rice
    • Tomato
    • Onion (yellow or white)
    • Garlic
    • Ketchup
    • Sugar (white)
    • Soy sauce
    • Grated cheese (mozzarella or emmental)
    • Vegetable oil
    • Salt
    • Black pepper

  • Bánh mì (Vietnamese sandwich)

    0 vote
    Vietnamese · Main course

    Crisp baguette, pâté, grilled meat, pickled carrot and daikon, coriander, cucumber, and a dash of Maggi — colonial legacy transcended.

    12 key ingredients
    • Pork
    • Carrot
    • Daikon (white radish)
    • Cucumber
    • Fresh coriander
    • Rice vinegar
    • Sugar (white)
    • Salt
    • Fish sauce (nuoc mam)
    • Soy sauce
    • Fresh Thai chili (bird's eye)
    • Garlic

  • Beef stir-fried with ginger and scallion (姜葱牛肉)

    0 vote
    Cantonese · Main course

    Strips of beef quickly seared in a high-heat wok with matchstick ginger and large stalks of Chinese scallion — fast moves, few ingredients, a wok-master classic.

    12 key ingredients
    • Beef
    • Ginger
    • Spring onion
    • Chives
    • Soy sauce
    • Dark soy sauce
    • Shaoxing rice wine
    • Cornstarch
    • Sesame oil
    • Sugar (white)
    • White pepper
    • Vegetable oil

  • Black pepper beef stir-fry (黑椒牛柳)

    0 vote
    Cantonese · Main course

    Beef strips, red bell pepper, and onion stir-fried in a sauce where cracked black pepper is the main spice — sweet-savoury, a little buttery at the end, a HK restaurant signature.

    12 key ingredients
    • Beef
    • Bell pepper
    • Onion (yellow or white)
    • Garlic
    • Black pepper
    • Soy sauce
    • Oyster sauce
    • Shaoxing rice wine
    • Sugar (white)
    • Cornstarch
    • Butter
    • Vegetable oil

  • Bo lo bao (Hong Kong pineapple bun)

    0 vote
    Hong Kong · Pastry

    A soft bun topped with a crackled sweet crumble — no pineapple inside, just the look. Crack it open warm and slide in a slab of cold butter: bo lo yau.

    5 key ingredients
    • Wheat flour
    • Sugar (white)
    • Eggs
    • Butter
    • Milk

  • Char siu (Cantonese roast pork)

    0 vote
    Cantonese · Main course

    The red roast pork from Hong Kong shop windows: pork belly or shoulder marinated in 5-spice, hoisin, and fermented red bean curd, then glazed with maltose until it builds a sweet, smoky crust.

    11 key ingredients
    • Pork
    • Hoisin sauce
    • Honey
    • Soy sauce
    • Dark soy sauce
    • Shaoxing rice wine
    • Chinese five-spice
    • Garlic
    • Sugar (white)
    • Salt
    • White pepper

  • Char siu bao (steamed roast pork buns)

    0 vote
    Cantonese · Dim sum

    Cloud-white steamed buns that crack open onto a diced, glazed char siu filling — the smell drifting out of the bamboo baskets at 10 a.m.

    10 key ingredients
    • Wheat flour
    • Pork
    • Hoisin sauce
    • Dark soy sauce
    • Oyster sauce
    • Sugar (white)
    • Sesame oil
    • Cornstarch
    • Baking soda
    • Spring onion

  • Cheung fun (steamed rice rolls)

    0 vote
    Cantonese · Dim sum

    Steamed sheets of rice batter, rolled around a filling of shrimp or char siu, drizzled with sweet soy sauce and sesame oil — slippery texture, a dim sum signature.

    11 key ingredients
    • Rice flour
    • Cornstarch
    • Water
    • Vegetable oil
    • Shrimp
    • Pork
    • Dark soy sauce
    • Sesame oil
    • Sugar (white)
    • Sesame seeds
    • Spring onion

  • Crispy Chinese chive dumplings

    0 vote
    Cantonese · Dim sum

    Translucent wheat-and-tapioca wrapper, a filling of Chinese chives, egg, and minced shrimp, pan-fried until the bottoms are golden — the dim sum chive box.

    12 key ingredients
    • Dumpling wrappers (jiaozi / wonton)
    • Chives
    • Shrimp
    • Eggs
    • Pork
    • Sesame oil
    • Soy sauce
    • Shaoxing rice wine
    • Salt
    • White pepper
    • Vegetable oil
    • Cornstarch

  • Dan tat (Hong Kong egg tarts)

    0 vote
    Hong Kong · Pastry

    Crisp puff pastry, smooth egg-yolk custard — the HK version, less sweet than the Portuguese one, shiny as a mirror.

    6 key ingredients
    • Wheat flour
    • Butter
    • Eggs
    • Sugar (white)
    • Milk
    • Water

  • Gong bao ji ding (kung pao chicken)

    0 vote
    Sichuan · Main course

    Diced chicken stir-fried in the wok, roasted peanuts, dried chillies, and a sweet-sour-spicy sauce — the Sichuan ma + la + xian balance.

    13 key ingredients
    • Chicken
    • Peanuts
    • Dried chillies
    • Sichuan peppercorns
    • Garlic
    • Ginger
    • Spring onion
    • Soy sauce
    • Dark soy sauce
    • Shaoxing rice wine
    • Black vinegar (Chinkiang)
    • Sugar (white)
    • Cornstarch

  • Gu lou yuk (Cantonese sweet-and-sour pork)

    0 vote
    Cantonese · Main course

    Crispy battered pork cubes coated in a glossy red vinegar-and-ketchup sauce, with bell pepper, onion, and chunks of pineapple — the restaurant version, not the canteen one.

    14 key ingredients
    • Pork
    • Eggs
    • Wheat flour
    • Cornstarch
    • Ketchup
    • Sugar (white)
    • White vinegar
    • Rice vinegar
    • Onion (yellow or white)
    • Bell pepper
    • Pineapple
    • Garlic
    • Vegetable oil
    • Soy sauce

  • Har gow (steamed shrimp dumplings)

    0 vote
    Cantonese · Dim sum

    Translucent wheat-and-tapioca wrapper, a filling of crunchy shrimp and bamboo shoots — the benchmark for a successful dim sum.

    9 key ingredients
    • Shrimp
    • Bamboo shoots
    • Cornstarch
    • Sesame oil
    • Soy sauce
    • Shaoxing rice wine
    • Sugar (white)
    • Salt
    • White pepper

  • HK french toast (sai do si)

    0 vote
    Hong Kong · Pastry

    A thick sandwich of white bread stuffed with peanut paste, dipped in beaten egg, fried golden, then topped with a cube of melting butter and syrup — cha chaan teng breakfast.

    8 key ingredients
    • Sandwich bread
    • Eggs
    • Milk
    • Butter
    • Honey
    • Sesame paste
    • Peanuts
    • Vegetable oil

  • Hunan cumin beef with noodles

    0 vote
    Hunan · Main course

    Strips of beef seared in the wok with ground cumin, red pepper, leek, and fresh chili, served over thick noodles that soak up the juices.

    14 key ingredients
    • Beef
    • Wheat noodles (ramen, udon)
    • Cumin seeds
    • Onion (yellow or white)
    • Leek
    • Bell pepper
    • Spring onion
    • Fresh coriander
    • Fresh Thai chili (bird's eye)
    • Soy sauce
    • Dark soy sauce
    • Garlic
    • Cornstarch
    • Vegetable oil

  • Japchae (Korean stir-fried glass noodles)

    0 vote
    Korean · Main course

    Translucent sweet-potato vermicelli, sliced beef, rehydrated shiitake mushrooms, spinach, carrots, bell pepper — each ingredient stir-fried separately, then tossed together glossy with sesame oil.

    13 key ingredients
    • Glass noodles
    • Beef
    • Dried shiitake mushrooms
    • Carrot
    • Bell pepper
    • Onion (yellow or white)
    • Spring onion
    • Garlic
    • Soy sauce
    • Sesame oil
    • Sesame seeds
    • Sugar (white)
    • Asian leafy greens

  • Jin deui (fried sesame balls)

    0 vote
    Cantonese · Dim sum

    Glutinous rice dough spheres filled with red bean or sesame paste, rolled in sesame seeds and fried until they puff up — crisp outside, chewy inside.

    7 key ingredients
    • Glutinous rice
    • Rice flour
    • Sugar (white)
    • Sesame paste
    • Sesame seeds
    • Water
    • Vegetable oil

  • Lai wong bao (steamed custard buns)

    0 vote
    Cantonese · Dim sum

    A steamed brioche whose heart runs with golden-yellow custard — sweet, milky, almost a tartlet inside a cloud of bread.

    7 key ingredients
    • Wheat flour
    • Eggs
    • Milk
    • Butter
    • Sugar (white)
    • Cornstarch
    • Baking soda

  • Lo bak go (pan-fried turnip cakes)

    0 vote
    Cantonese · Dim sum

    A slab of grated daikon set in a rice-flour batter, studded with dried shrimp, shiitake, and lap cheong — steamed, sliced, then pan-fried until golden on both sides.

    13 key ingredients
    • Daikon (white radish)
    • Rice flour
    • Cornstarch
    • Dried shrimp
    • Dried shiitake mushrooms
    • Pork
    • Spring onion
    • Soy sauce
    • Sugar (white)
    • Salt
    • White pepper
    • Vegetable oil
    • Sesame oil

  • Lo mai gai (sticky rice in lotus leaf)

    0 vote
    Cantonese · Dim sum

    A lotus-leaf parcel filled with sticky rice, chicken, Chinese sausage, shiitake, and dried shrimp — the smoky scent of Sunday dim sum.

    13 key ingredients
    • Glutinous rice
    • Chicken
    • Dried shiitake mushrooms
    • Dried shrimp
    • Dark soy sauce
    • Soy sauce
    • Oyster sauce
    • Sesame oil
    • Shaoxing rice wine
    • Sugar (white)
    • Spring onion
    • Shallot
    • Eggs

  • Miso-marinated salmon

    0 vote
    Japanese · Main course

    A salmon fillet marinated in a miso, mirin, and sake cream — the flesh soaks for 24 h, then sears golden, with a caramelised glaze on the surface and a melting centre.

    9 key ingredients
    • Fish (fillet or whole)
    • Miso paste
    • Mirin
    • Sake
    • Sugar (white)
    • Sesame oil
    • Sesame seeds
    • Spring onion
    • Chives

  • Phở bò (Vietnamese beef noodle soup)

    0 vote
    Vietnamese · Main course

    Clarified beef broth with toasted spices (star anise, cinnamon, clove), thin slices of raw beef, rice noodles, and fresh herbs at the rim of the bowl.

    14 key ingredients
    • Beef
    • Beef stock (or broth)
    • Rice noodles
    • Star anise
    • Cinnamon
    • Cloves
    • Cardamom
    • Ginger
    • Onion (yellow or white)
    • Fish sauce (nuoc mam)
    • Basil
    • Fresh coriander
    • Lime
    • Bean sprouts

  • Sesame soba salad

    0 vote
    Japanese · Starter

    Cold buckwheat noodles, creamy sesame dressing, grated carrot, cucumber, edamame, and pink radish — a Tokyo-style summer picnic.

    13 key ingredients
    • Wheat noodles (ramen, udon)
    • Sesame paste
    • Sesame seeds
    • Sesame oil
    • Soy sauce
    • Rice vinegar
    • Sugar (white)
    • Carrot
    • Cucumber
    • Spring onion
    • Fresh coriander
    • Eggs
    • Dried soybeans

  • Si yau gai (soy sauce chicken)

    0 vote
    Cantonese · Main course

    Whole chicken poached in a deep-brown soy sauce infused with ginger, star anise, cinnamon, and cane sugar — amber lacquered skin, tender flesh, and a sauce you save for next time.

    11 key ingredients
    • Chicken
    • Soy sauce
    • Dark soy sauce
    • Ginger
    • Spring onion
    • Star anise
    • Cinnamon
    • Cane sugar
    • Shaoxing rice wine
    • Sesame oil
    • Water

  • Siu mai (open-topped steamed dumplings)

    0 vote
    Cantonese · Dim sum

    Little baskets of dumplings with a yellow wrapper, a pork-shrimp filling perfumed with dried shiitake — the classic of the morning trolley.

    11 key ingredients
    • Pork
    • Shrimp
    • Dried shiitake mushrooms
    • Dumpling wrappers (jiaozi / wonton)
    • Soy sauce
    • Sesame oil
    • Shaoxing rice wine
    • Cornstarch
    • Ginger
    • Spring onion
    • White pepper

  • Steamed eggplant with garlic-soy sauce

    0 vote
    Cantonese · Main course

    Long eggplants steamed until silky, torn into strips by hand, dressed with a garlic-soy-black vinegar vinaigrette and topped with spring onion — deceptively light, intensely flavoured.

    10 key ingredients
    • Eggplant
    • Garlic
    • Soy sauce
    • Black vinegar (Chinkiang)
    • Sesame oil
    • Sugar (white)
    • Ginger
    • Spring onion
    • Fresh coriander
    • Dried chillies

  • Thai green chicken curry

    0 vote
    Thai · Main course

    Green curry paste simmered in coconut milk, tender chicken, Thai eggplant, Thai basil, and a hint of fish sauce — pale green comfort with a quiet heat.

    14 key ingredients
    • Chicken
    • Coconut milk
    • Lemongrass
    • Galangal
    • Kaffir lime
    • Basil
    • Fresh Thai chili (bird's eye)
    • Fish sauce (nuoc mam)
    • Palm sugar
    • Garlic
    • Shallot
    • Fresh coriander
    • Lime
    • Eggplant

  • Tom yum goong (Thai shrimp soup)

    0 vote
    Thai · Starter

    A lemony broth full of aromatics: lemongrass, galangal, kaffir lime, fish sauce, cherry tomato, and mushrooms — nose-prickling at the first sip.

    12 key ingredients
    • Shrimp
    • Lemongrass
    • Galangal
    • Kaffir lime
    • Fresh Thai chili (bird's eye)
    • Fish sauce (nuoc mam)
    • Lime
    • Mushrooms (button or other)
    • Fresh coriander
    • Tomato
    • Onion (yellow or white)
    • Water

  • Yangzhou fried rice (Cantonese-style)

    0 vote
    Cantonese · Main course

    The wok-fried rice everyone thinks they know: golden egg, diced char siu, shrimp, peas, and onion — every grain must stay separate and smoky from the flame.

    12 key ingredients
    • Rice
    • Eggs
    • Pork
    • Shrimp
    • Peas (frozen or fresh)
    • Onion (yellow or white)
    • Spring onion
    • Soy sauce
    • Sesame oil
    • Vegetable oil
    • Salt
    • White pepper

  • Yeung jee gam louh (mango-pomelo cream with tapioca pearls)

    0 vote
    Hong Kong · Dessert

    The most refreshing HK dessert: mango-coconut cream, translucent tapioca pearls, diced ripe mango, and pomelo segments that pop in the mouth.

    7 key ingredients
    • Mango
    • Pomelo
    • Tapioca pearls (sago)
    • Coconut milk
    • Milk
    • Sugar (white)
    • Water

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