Tony Tan’s three-cup calamari
A Taiwanese take on the classic three-cup chicken: just flash-fry the calamari with rice wine, soy sauce and sesame oil, and dinner's ready.
Acme goes Cambodian in Mascot with Kingdom of Rice
The “not Italian” noodle crew is transforming the former Mr Liquor's Dirty Italian Disco into Kingdom of Rice.
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Yakitori with Japanese spices
It's hard to pass up charred and tender chicken yakitori.
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Annam, Melbourne review
The combination of party vibe and precise cooking makes Melbourne's latest pan-Asian eatery stand out from the crowd.
Chicken teriyaki with wasabi slaw
To add that hibachi flavour without the fuss, char the marinated chicken on a wire rack set over a gas flame instead of in a pan before you roast it (it will need a little longer in the oven).
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The Tamarind
REVIEW Spending a few hours at Spicers Tamarind Retreat feels like an escape. Even if you’re not staying the night, you can still enjoy the lush rainforest backdrop from the restaurant and chill out. The Tamarind is driven by warm, friendly service and the dining pavilion takes inspiration from Thailand, with the menu meandering around […]
Chicken and ginger congee
Chicken and ginger congee recipe - Bring 3.6 litres water to the boil in a large saucepan. Cut into chicken skin where the thigh meets the breast to help chicken poach evenly.
Moon Park gang to open Paper Bird in Potts Point, Sydney
No, it’s not a pop-up. The team behind Sydney’s Moon Park is back with an all-day east-Asian eatery.
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Khao soi
This soup's combination of spices, chicken and crispy noodles is sure to pack a punch.
Chilled black sesame noodles with cucumber
We've added cucumber to freshen up these noodles in a nutty soy sauce. Poached chicken makes for an excellent addition.