Chinese

Sweet & sour, chow mein, fried rice, dim sum.

Tender sliced beef and tenderstem broccoli in a glossy oyster-soy sauce, served over jasmine rice.

Glossy marinated pork shoulder roasted in a honey-hoisin glaze until charred at the edges. Served over jasmine rice.

Soft egg noodles stir-fried with sliced chicken, bean sprouts, spring onion, and a glossy soy-based sauce. The Friday night fakeaway classic.

Shredded crispy duck breast served with thin pancakes, cucumber, spring onion, and hoisin sauce. The Saturday night centrepiece.

Shredded beef strips, deep-fried until crispy, tossed in a sticky sweet-spicy chilli sauce with fresh chilli and spring onion.

Cold day-old jasmine rice tossed in a smoking hot wok with scrambled egg, spring onion, and soy. The proper takeaway style.

Crispy shredded roast duck rolled into thin pancakes with cucumber, spring onion, and hoisin sauce. The hands-on feast.

Crispy golden chicken pieces tossed with salt, white pepper, sliced chillies, garlic, and spring onion. The Cantonese pub classic.

Crispy battered chicken in a sticky sweet-sour sauce, with properly seasoned egg fried rice. The real Friday-night-at-home move.

Crispy golden spring rolls packed with shredded cabbage, carrot, mushroom, and glass noodles, served with sweet chilli dipping sauce.