Kitchen Lab
The lab true food lovers call home — now it's your turn to dig in.
Baked Morel & Cheese Stuffed Crab Shell & Potato-Scaled Fish Fillet
Master two Michelin seafood classics from Chefs Jacky and Ricky: Baked Morel Stuffed Crab Shell and Potato-Scaled Fish Fillet with Orange Beurre Blanc sauce.
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Hand-Beaten Beef Balls
Learn how to make authentic Chaoshan hand-beaten beef balls and beef tendon balls at home. Master the temperature control and beating techniques.
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Hong Kong Curry Chicken
Chef Ricky's Hong Kong curry chicken — a salted curry-water brine that seasons to the bone, fresh aromatics over dry spice, and peanut butter for body.
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Spicy Thai Basil Chicken (Pad Krapow Gai)
A fast weeknight pad krapow gai — chicken chopped small, sauce added in two stages, and a full cup of basil stirred in for bold flavor.
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The Ultimate Double Cheeseburger
Restaurant-quality double cheeseburger with a custom meat blend, homemade buns, and secret sauce.
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Fool-proof Hainanese Chicken & Spanish Sausage Rice
Two chef recipes: fool-proof Hainanese chicken rice with a unique sand ginger sauce, and a creative Spanish chorizo chicken with orzo pasta.
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Authentic Pork Soup Dumplings (Xiao Long Bao)
Master authentic restaurant-style Shanghai pork soup dumplings from scratch with rich homemade broth jelly, elastic wrappers, and 18 delicate pleats.
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Super Bouncy Homemade Beef Balls
Chef Kit Mak's guide to super bouncy homemade beef balls: strict moisture control, thorough chilling for protein binding, and gentle poaching.
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Classic Homemade Lasagna
Master classic lasagna with Nick DiGiovanni featuring fresh pasta sheets, a slow-simmered sausage ragù, seasoned ricotta, and crispy cheesy edges.
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Classic Cantonese Sweet and Sour Fish
Daddy Lau’s classic Cantonese Sweet and Sour Fish. Master the ice-water batter, two-stage frying, and glossy sweet & sour sauce for a shatteringly crisp crust.
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Ultimate Piped Butter Cookies
A 10-year bakery recipe for piped butter cookies. 28°C butter emulsion, whipping cream, and paddle degassing for sharp ridges that melt in your mouth.
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Super Crispy Air Fryer Roast Pork Belly
Chef Ricky Cheung's air fryer crispy roast pork belly recipe. No long drying needed—tender pork with super shatteringly crispy blistered skin.
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Pan-Fried Chicken Thighs
Daddy Lau's crispy pan-fried chicken thighs — butterflied for even cooking, marinated meat-side down, dredged in cornstarch, and finished with a wine steam.
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Classic Hong Kong Style Milk Tea
Master authentic Hong Kong silk stocking milk tea with SingSing Kitchen's classic recipe. Learn Ceylon tea blending, low-heat brewing, and tea pulling.
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Traditional Chaoshan Hand-Beaten Beef Balls
Traditional Chaoshan artisan beef balls: trim muscle fibers, pound fresh beef into paste using heavy square iron hammers, mix with sweet potato starch, and poach gently for 8 minutes.
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Cantonese Crispy Pork Belly (Siu Yuk)
Daddy Lau's Cantonese crispy pork belly (Siu Yuk): parboil, prick dense holes, draw moisture with salt, brush with white vinegar, and two-stage roast.
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Crispy Pan-Fried Pork & Cabbage Buns (Shengjian Bao)
Master crispy Shanghai pan-fried pork and cabbage buns with a double-fold degassing method, crisp salted cabbage, and a flour slurry for a golden bottom.
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Ultimate Spiced Pork Cubes
Chef Ricky's recipe for tender, melt-in-your-mouth spiced pork cubes. Steamed then slow-braised with soybean paste and chili oil.
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Shanghai Shengjianbao & Taiwanese Chewy Almond Tofu
Chefs Ricky and Jacky recreate two iconic favorites: Shanghai juicy pan-fried buns using a quick chicken broth aspic, and chewy Taiwanese almond tofu.
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Smoked Ground Beef Jerky: Tender, Chewable BBQ on the Go
Make tender smoked ground beef jerky with lean beef and a savory spice blend. Includes both jerky cannon and rolling pin methods, plus the 2-hour bend test.
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Tofu with Vermicelli Casserole
Golden pan-fried tofu braised with mixed mushrooms and vermicelli in a sizzling clay pot. Learn the secret sauce and assembly for ultimate flavor.
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Hong Kong Jenny Butter Cookies (Vanilla, Coffee & Chocolate)
Recreate Hong Kong's famous Jenny Bakery butter cookies in vanilla, coffee, and chocolate. Master the cornstarch ratio and 8-star piping technique.
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