Buddhist monk Jeong Kwan at Baekyangsa Temple, celebrated for her timeless and elegant temple cuisine, shares her recipe for maesaengi jjim.

Some of the best Thai dishes start with a solid homemade curry paste. The chef of MICHELIN-starred Ruean Panya in Bangkok breaks down its components.

The natural fragrance of dried tangerine peels make them a great addition to a slew of traditional Cantonese dishes.

Smoking heated tea leaves or wood shavings imparts colour, aroma and fragrance to ingredients and is one of the techniques of Chinese cuisine.

After brewing your cup of coffee, do not let the coffee grounds go to waste — they can be given a new purpose if you know the ways. Here are five suggestions on how to put them to good use.

In traditional Cantonese cooking, lacy pork caul fat is the secret to injecting extra aroma and a loose, crispy texture to the dishes.

This little herb packet adds flavourful French flair to stews, stocks and sauces.

What you need to know about the technique for making the creamiest, silkiest sauces and dressings.

Velveting is the trick that Chinese restaurants use to make their stir-fried meats so deliciously silky and tender.

When you put them side by side, a pigeon egg may be dwarfed by its larger counterparts laid by other winged creatures. But despite its petite size, this so-called animal ginseng finds its way to the most exclusive banquets.

The fruit, not the bird.

To stay cool in this hot and humid weather, turn to the on-trend golden monk fruit.

These vegetables of the sea are tasty, versatile and packed with nutrients.

David Chang shares his recipe for the popular and addictive dish from his first restaurant.

This Easter, have fun with the children and colour your Easter eggs with a pretty and natural twist.

Learn how to make classic Teochew oyster pancakes with the recipe shared by Michelin Plate restaurant Pak Loh Chiu Chow in Hong Kong.

Hawthorn is your saviour whenever you have a substantial or greasy meal.

The thought of jiggly savoury meat jelly might be off-putting to some, but the long process of putting together a proper aspic is part of its lingering appeal.