Spicy, sour and slightly sweet tom yum kung/ goong soup is a popular and staple Thai cuisine.

Simple, easy and tasty baked whole salmon fillet is a quick dinner meal.

Simple, easy and tasty baked whole salmon fillet is a quick dinner meal.

Pork knuckles and ginger stew is a classic and very traditional Cantonese postpartum confinement dish.

Chicken massaman curry is a unique and popular Thai cuisine.It’s a fusion of Thai, Indian and Malay style curry.

A traditional and classic clay pot rice (煲仔飯) is a signature Cantonese Chinese dish.

Lobster yee mein or lobster yi mein (龍蝦伊麵) is a classic and Cantonese signature noodle dish.

Prime rib roast is a classic and popular main dish for American or western cuisine.

Simple and easy asparagus stir fry is a great western vegetable side dish like crispy roasted potatoes.

Crispy roast potatoes is a classic and popular side dish in American or western cuisine.

Pork and pickled vegetable rice noodle soup (雪菜肉絲米) is a classic Cantonese and comfort food among Hong Kong cafes and noodle restaurants.

Pumpkin spice hot chocolate bombs is a great drink for the Fall season and cold weather.

Pickled snow cabbage (雪菜) is a classic Chinese preserved vegetable.

Mango pomelo sago (楊枝甘露) is a classic Cantonese dessert.

Papaya milk is an Asian and Central America popular drink. It is a simple and easy drink/ milkshake for breakfast or snack.

Chinese pickled cucumber (醃製小黃瓜) is a classic side dish and appetizer for rice, congee and noodle soup.

This sweet zongzi recipe is a classic, traditional and very authentic Cantonese alkaline rice dumpling with su mu (蘇木, sappan wood).

Spicy lemon garlic shrimp is a very refreshing appetizer, snack, side or main dish.

Salted duck eggs are a classic and traditional Asian preserved food product.

Hairy gourd vermicelli & dried shrimp is a classic and traditional homey Cantonese dish that you won’t normally see at Chinese restaurants.

Taro bun is a classic Chinese sweet steamed bread called bao.

Taro paste is a popular Asian sweet filling. It is great to use for buns, bread, mochi and taiyaki, just like red bean paste.