• wodtke on January 26, 2018

  This is an exceptionally fine cookbook, intelligently written, original, and a beautiful object in itself. And it can be bought cheaply, used, on Amazon! Maybe now that the restaurant has a Michelin star it will get more respect.

Notes about Recipes in this book

• Xinjiang cumin lamb ribs

  • JoanN on October 13, 2020

    Probably user error that I'm not giving this five stars. Made this with some lamb short ribs I picked up at the farmers market. Probably didn't use enough fat; probably didn't cook them long enough. They were a little bit chewier than I would have liked. Flavor was absolutely spot on. It's just . . . all that fat! Maybe try braising in stock next time and finishing off in broiler?

• Xinjiang spice mix

  • JoanN on October 13, 2020

    Great spice mix for lamb of any sort. Originally made this to go with the Xinjiang Cumin Lamb Ribs (page 78), but terrific, too, as a dry rub on loin chops.

• Poached gai pan with oyster sauce

  • imaluckyducky on January 16, 2022

    5 stars. Exceedingly simple dish that packs a punch, especially if you love oyster sauce like I do. Megachef Oyster Sauce really shines here. Served as a side/to mix in with noodles, will definitely be a go-to side.

• Hong Kong custard tarts

  • Foodycat on February 20, 2016

    Agreed - I know the theory with egg tarts, you make a water dough and an oil dough and layer them together, but there are several steps missing in the method here.

  • Foodycat on December 30, 2023

    I made just the pastry following the (poor quality, filmed in lockdown) video on youtube and it was superb. A fiddle, but absolutely brilliant.

  • love2chow on February 19, 2016

    Is it just me? This recipe makes absolutely no sense for the dough/crust part.

  • nadena13 on February 19, 2016

    I have to agree with another reviewer that the recipe has skipped some steps regarding the pastry. Can someone please amend it?

• Shrimp-infused slow-poached chicken

  • tekobo on March 27, 2017

    There are a LOT of processes to go through to get the end result. The last process involves cooling the cooked chicken in the fridge for three hours. It is not clear whether you are expected to eat it cold. We treated it like Singaporean chicken rice - we jointed the chicken and warmed it up gently in the oven to just above room temperature. All that said, this is super delicious. Had it with the recommended sesame and spring onion oil plus a good slug of shrimp chilli oil. All served on top of A Wong's singapore rice noodles. Super fab.

• Crispy aromatic duck

  • tekobo on April 01, 2017

    Tastes just like the "real" thing!

• Salt & pepper tiger prawns

  • tekobo on October 02, 2016

    Made with squid rings. Delish.

• Singapore noodles

  • tekobo on April 01, 2017

    Super yummy. Made once with fresh prawns and another time with sliced up squid tentacles, as well as all the other stuff. Used hot thai fish cakes from Chinese supermarket.

• Dong po slow-braised pork belly

  • tekobo on April 14, 2017

    The chopped pickled carrot topping is essential - tastes too greasy otherwise.

• Dry-braised beef with oyster sauce & Sichuan pepper

  • tekobo on April 14, 2017

    Yummy, mouth numbing sensation from the Sichuan pepper. Tastes a bit like Nigerian "suya". Went well with a few salad leaves.

• Dry-fried French beans with minced pork

  • tekobo on October 02, 2016

    A thing of beauty and joy.

• Dried shrimp chilli oil

  • tekobo on March 27, 2017

    Well worth the effort to find dried shrimps. I didn't have any chilli paste so used sambal oelek instead. Utterly delicious.

• Air-dried chicken skin

  • tekobo on December 28, 2016

    Unbelievably simple. And delicious!

• Leite's Culinaria

  An article about pairing wine with Chinese food based on advice from the book.

  Full review