Golden Diner Honey Butter Pancakes


Date Published: Sept 9th, 2025 | Last Updated: Sept 9th, 2025
Author: Abby |Category: breads, dessert, snack, easy, vegetarian
Serves: 4 pancakes | Prep time: 1 hour | Cook time: 5-7 minutes per pancake

Jump to recipe |

The Honey Butter Pancakes at Golden Diner in NYC has been the latest viral craze. My friend back home in Canada was the first to show me the TikTok and since seeing the video, I’ve been hearing about this place non-stop. Although I’m not a huge fan of pancakes, I am however OBSESSED with the honey butter chips that this dish was inspired from. If you’ve never had the chips, you should definitely try it before going – it’s sweet, it’s savoury, it’s umami, it’s everything!

After getting off two trains and waiting 2 hours for a table on a weekday, we were finally seated. I’m glad to report that their Honey Butter Pancakes were indeed worth it. The honey butter syrup really does taste just like the chips and the thick but light and fluffy pancakes were the perfect texture to carry the heavy syrup. It comes in a single or double serving. I’d recommend the single – it’s quite heavy and after a while it can be a bit much if you don’t have a sweet tooth. You can read the rest of my review on the diner and some other local Manhattan Chinatown eats here.

Honey Butter Pancakes at Golden Diner

The Ultimate Guide to a Manhattan Chinatown Food Crawl – bring cash!


Manhattan Chinatown is full of amazing authentic Asian food but in a neighbourhood full of Chinese signage and shop keepers that barely speak English, it can be daunting to find the best food spots amongst the literal hundreds of restaurants in this neighbourhood. This food guide highlights some of my favourite places to eat in Chinatown…

Since visiting Golden Diner, I added the Honey Butter pancakes on my list of things to try and recreate, but lucky for me, chef and owner Sam Yoo already shared his recipe through NYT Cooking. After following his recipe to the tee, I made a few adjustments to streamline the cooking process and also dissected out the ingredients list for more clarity. I’ve shared them in this recipe below.

A Breakdown of the Golden Diner Pancakes:

There are 4 components to the pancakes at Golden Diner:

  1. The pancakes, of course – these are beautifully light and fluffy pancakes that perfectly soaks up the honey butter syrup. The batter goes through a fermentation phase (called the preferment) that gives it an extra depth of flavour and also a better rise.
  2. The Honey Butter Syrup – this is the star of the show. The genius combination of maple syrup, honey, and soy sauce makes the perfect blend of sweet, umami, and savoury.
  3. Maple Honey Butter (optional) – this topping is made using similar ingredients as the honey butter syrup, minus the soy sauce. It’s easy to make, but honestly, the honey butter syrup is already so flavourful with the same flavour profile that it masks the taste of this maple honey butter. Unless I’m eating this butter alone, I can barely notice it. I’ve included it in this recipe anyway to keep it true to how they serve it at Golden Diner, but regular butter would suffice in my opinion, so I’ve noted this as an “optional” component in the dish.
  4. Berry Compote (optional) – this is an optional add-on at Golden Diner for an extra $4. We didn’t have it originally but after making it at home it was a good choice to omit it. Although the Berry Compote is delicious, I found that the bold berry flavours completely masks the flavours of the honey butter syrup, which is the whole point of this dish. If you’re going to add the Berry Compote, you might as well just use regular maple syrup on the dish.

In summary, although there are 4 components of this dish, I find that the only essential two are the fluffy pancakes and the honey butter syrup. I tend to skip making the maple honey butter and just use regular butter instead and if I’m making the berry compote (which is Toby’s favourite part), I’ll pair it with regular maple syrup.

With the syrup and maple honey butter
With the berry compote

Anyways, without further ado, here’s the recipe! If you have any comments or suggestions, I’d love to hear from you in the comment section! You can follow me on instagram, youtube and facebook to see all the recipes I post!

Happy cooking!

Equipment you’ll need:

  • One or two small non-stick pans (16cm/6.5-7 inch diameter)
    • Two will make your life easier and cook the pancakes faster, but one is enough if you don’t care about speed.

Ingredients you’ll need:

  • Pancake Batter:
    • Pre-Ferment:
      • 2.25 tsps (7g or one 1/4 oz packet) active dry yeast (instant yeast is fine too)
      • 1 cup (130g) all-purpose flour
      • 1.25 cups (300g) buttermilk (or mix 1.25cups whole milk + 1.25 Tbsps lemon juice, let it sit for 5-10 minutes until it lightly thickens)
      • 1/4 cup (60ml) water
    • 1 cup (130g) all-purpose flour
    • 2 Tbsps (28g) granulated sugar
    • 3/4 tsps (5g) baking soda
    • 1/2 tsp fine salt
    • 2 large eggs
    • 1/4 cup (60g) neutral-tasting oil (ie. canola, vegetable…etc.)
  • Maple Honey Syrup:
    • 1/2 cup (113g or 1 stick) unsalted butter
    • 1/3 cup (100g) honey
    • 1.5 Tbsps (22g) maple syrup
    • 1 tsp soy sauce
    • 1/2 tsp fine salt
    • 1.5 Tbsps water
  • Maple Honey Butter (optional):
    • 1/2 cup (113g or 1 stick) unsalted butter, softened
    • 3 Tbsps (57g) honey
    • 2 Tbsps (28g) pure maple syrup
    • 3/4 tsp fine salt
  • Berry Compote (optional):
    • 14oz (400g) mixed berries (ie. blueberries, raspberries, strawberries), cut to the same size as the small berries
    • 1/3 cup (67g) granulated sugar
    • 1.5 tsps cornstarch
  • Zest of 1 lemon for garnish

Directions:

A) Make the Pancake Batter:

Pre-Ferment the batter (this step helps the pancakes have better rise, with deeper flavour by a fermentation process):

1. In a large microwave-safe bowl, add in the 1.25 cups buttermilk with 1/4 cup water. Microwave for 30 seconds at a time until lukewarm (~38-40˚C/100-104˚F). (If you don’t have any buttermilk on hand, mix 1.25 cups of whole milk with 1.25 Tbsps of lemon juice and let it sit for 5-10 minutes until it slightly thickens/clumps.)

If you don’t have buttermilk, mix 1.25cups whole milk with 1.25Tbsp lemon juice.
Heat the buttermilk with water until lukewarm

You can also do this in a small saucepan on LOW-MED heat and heat until it becomes lukewarm.

2. Whisk the 2.25 tsp yeast and 1 cup (130g) flour into the warmed buttermilk/water mixture until smooth.

3. Cover with plastic wrap and let it sit for 1 hour at room temperature.

Cover and leave at room temperature for 1 hour.

You can make the maple honey syrup, butter, and berry compote in this time.

Finishing off the batter:

4. After 1 hour check on the batter and give it a stir. It will have risen a little and formed clumps.

After 1 hour it will have risen a little and formed clumps.

5. In a separate small bowl, mix together the remaining dry ingredients for the batter: 1 cup (130g) of flour, 2 Tbsps (28g) sugar, 3/4 tsps (5g) baking soda, and 1/2 tsp salt. Set aside.

Dry ingredients for the rest of the batter

6. In another larger mixing bowl, whisk together 2 large eggs and 1/4 cup neutral oil until smooth. Add in the pre-ferment batter into the egg/oil mixture, then slowly add in the combined dry ingredients prepared in the previous step (flour, sugar, baking soda, salt). Gently stir with the whisk until the dry ingredients are incorporated, it’s okay if the batter is lumpy.

2 eggs + 1/4 cup neutral oil
Whisk until smooth
Add in the preferment batter
Add in the dry ingredients
Gently whisk until smooth
Batter is ready for cooking!

B) Make the Maple Honey Syrup:

In a small saucepan on LOW-MED heat, add in the 1/2 cup (113g) butter, 1/3 cup (100g) honey, 1.5 Tbsps (24g) maple syrup, 1 tsp soy sauce, and 1/2 tsp fine salt. Whisk until the butter melts completely.

Add 1.5 Tbsps water and continue whisking until emulsified then reduce the heat to the lowest setting to keep warm until ready to use.

Melt butter with honey, soy, maple syrup, and salt
Add water while whisking
Whisk until emulsified

C) Make the Maple Honey Butter (optional):

In a bowl, whisk together the 1/2 cup (113g) softened butter, 3 Tbsps (57g) honey, 2 Tbsps (28g) maple syrup, and 3/4 tsps salt. Keep at room temperature if using within a few hours, or refrigerate in an airtight container for up to 1 week.

Pro-tip for storing leftover butter: spoon out the butter onto plastic wrap and roll into a log then refrigerate. Once the butter firms up, you can slice it and use as needed!

D) Make the Berry Compote (optional):

In a bowl, add in the mixed berries, 1/3 cup (67g) sugar, and 1.5 tsps cornstarch. Gently mix until the berries are evenly coated.

Heat a deep pan on HIGH heat. Splash a drop of water onto the pan and if it sizzles right away, then the pan is ready. Add the berry mixture from the previous step and cook until the blueberries are soft and easy to squish (~3-5 minutes), stirring occasionally. Remove from heat and set aside.

E) Cook the Pancakes:

Heat one or two small non-stick pans (16cm/6.5-7 inch diameter) on MED heat.

Once the pan has heated up, pour in 1 ladle of batter into the pan, which should fill up about 1/3 of the depth of the pan.

Let the batter cook for 2-3 minutes until the edges are cooked (see photo), then gently loosen the pancake from underneath and flip it over. Turn the heat down to LOW and continue to cook for another 3-4 minutes until the center is cooked (the internal temp will by 31-32˚C/88-90˚F).

Note the cooked edges will separate from the edge of the pan
Flip when golden brown underneath

Pro-tip: It can be tricky to flip a pancake when it’s in a small pan, so here are a few cheat ways to make it easier:

Method 1: If you have two of the same size pans, you can loosen the pancake first, then place the other skillet over top and directly flip it into the other pan and continue cooking.

Method 1: Use two small pans and flip onto each other (make sure to loosen the pancake first!)

Method 2: You could alternatively flip it into a large base non-stick pan and continue to cook since the pancake should hold its shape from the first pan. Tuck in any loose batter into the pancake.

Method 2: Flip the pancake onto a larger heated pan

Method 3: If your small pans are oven/broil-safe, you can just pop the pan under the broiler on LOW until it cooks through without having to actually flip it. I haven’t tried this method before, but this was how I saw them do it at Golden Diner for a perfectly shaped pancake each time.

Repeat this process for the remaining pancakes, ensuring you heat up the pan each time between pancakes.

F) To Serve:

Place 1 or 2 pancakes onto a plate and evenly drench the maple honey syrup over top right away. Spoon the berry compote on top (if using) then a dollop of the maple honey butter (if using) over the berries. Sprinkle some fresh lemon zest over top and serve immediately! Enjoy!

Summarized Recipe:

Golden Diner Honey Butter Pancakes

Date Published: Sept 9th, 2025 | Last Updated: Sept 9th, 2025
Author: Abby |Category: breads, dessert, snack, easy, vegetarian
Serves: 4 pancakes | Prep time: 1 hour | Cook time: 5-7 minutes per pancake

Equipment you’ll need:

  • One or two small non-stick pans (16cm/6.5-7 inch diameter)
    • Two will make your life easier and cook the pancakes faster, but one is enough if you don’t care about speed.

Ingredients you’ll need:

  • Pancake Batter:
    • Pre-Ferment:
      • 2.25 tsps (7g or one 1/4 oz packet) active dry yeast (instant yeast is fine too)
      • 1 cup (130g) all-purpose flour
      • 1.25 cups (300g) buttermilk (or mix 1.25cups whole milk + 1.25 Tbsps lemon juice, let it sit for 5-10 minutes until it lightly thickens)
      • 1/4 cup (60ml) water
    • 1 cup (130g) all-purpose flour
    • 2 Tbsps (28g) granulated sugar
    • 3/4 tsps (5g) baking soda
    • 1/2 tsp fine salt
    • 2 large eggs
    • 1/4 cup (60g) neutral-tasting oil (ie. canola, vegetable…etc.)
  • Maple Honey Syrup:
    • 1/2 cup (113g or 1 stick) unsalted butter
    • 1/3 cup (100g) honey
    • 1.5 Tbsps (22g) maple syrup
    • 1 tsp soy sauce
    • 1/2 tsp fine salt
    • 1.5 Tbsps water
  • Maple Honey Butter (optional):
    • 1/2 cup (113g or 1 stick) unsalted butter, softened
    • 3 Tbsps (57g) honey
    • 2 Tbsps (28g) pure maple syrup
    • 3/4 tsp fine salt
  • Berry Compote (optional):
    • 14oz (400g) mixed berries (ie. blueberries, raspberries, strawberries), cut to the same size as the small berries
    • 1/3 cup (67g) granulated sugar
    • 1.5 tsps cornstarch
  • Zest of 1 lemon for garnish

Directions:

A) Make the Pancake Batter:

  • Pre-Ferment the batter (this step helps the pancakes have better rise, with deeper flavour by a fermentation process):
    • 1. In a large microwave-safe bowl, add in the 1.25 cups buttermilk with 1/4 cup water. Microwave for 30 seconds at a time until lukewarm (~38-40˚C/100-104˚F).
      • (If you don’t have any buttermilk on hand, mix 1.25 cups of whole milk with 1.25 Tbsps of lemon juice and let it sit for 5-10 minutes until it slightly thickens/clumps.)
      • You can also do this in a small saucepan on LOW-MED heat and heat until it becomes lukewarm.
    • 2. Whisk the 2.25 tsp yeast and 1 cup (130g) flour into the warmed buttermilk/water mixture until smooth.
    • 3. Cover with plastic wrap and let it sit for 1 hour at room temperature.
      • You can make the maple honey syrup, butter, and berry compote in this time.
  • Finishing off the batter:
    • 4. After 1 hour check on the batter and give it a stir. It will have risen a little and formed clumps.
    • 5. In a separate small bowl, mix together the remaining dry ingredients for the batter: 1 cup (130g) of flour, 2 Tbsps (28g) sugar, 3/4 tsps (5g) baking soda, and 1/2 tsp salt. Set aside.
    • 6. In another larger mixing bowl, whisk together 2 large eggs and 1/4 cup neutral oil until smooth. Add in the pre-ferment batter into the egg/oil mixture, then slowly add in the combined dry ingredients prepared in the previous step (flour, sugar, baking soda, salt). Gently stir with the whisk until the dry ingredients are incorporated, it’s okay if the batter is lumpy.

B) Make the Maple Honey Syrup:

  1. In a small saucepan on LOW-MED heat, add in the 1/2 cup (113g) butter, 1/3 cup (100g) honey, 1.5 Tbsps (24g) maple syrup, 1 tsp soy sauce, and 1/2 tsp fine salt. Whisk until the butter melts completely.
  2. Add 1.5 Tbsps water and continue whisking until emulsified then reduce the heat to the lowest setting to keep warm until ready to use.

C) Make the Maple Honey Butter (optional):

  1. In a bowl, whisk together the 1/2 cup (113g) softened butter, 3 Tbsps (57g) honey, 2 Tbsps (28g) maple syrup, and 3/4 tsps salt. Keep at room temperature if using within a few hours, or refrigerate in an airtight container for up to 1 week.
    • Pro-tip for storing leftover butter: spoon out the butter onto plastic wrap and roll into a log then refrigerate. Once the butter firms up, you can slice it and use as needed!

D) Make the Berry Compote (optional):

  1. In a bowl, add in the mixed berries, 1/3 cup (67g) sugar, and 1.5 tsps cornstarch. Gently mix until the berries are evenly coated.
  2. Heat a deep pan on HIGH heat. Splash a drop of water onto the pan and if it sizzles right away, then the pan is ready. Add the berry mixture from the previous step and cook until the blueberries are soft and easy to squish (~3-5 minutes), stirring occasionally. Remove from heat and set aside.

E) Cook the Pancakes:

  1. Heat one or two small non-stick pans (16cm/6.5-7 inch diameter) on MED heat.
  2. Once the pan has heated up, pour in 1 ladle of batter into the pan, which should fill up about 1/3 of the depth of the pan.
  3. Let the batter cook for 2-3 minutes until the edges are cooked (see photo), then gently loosen the pancake from underneath and flip it over. Turn the heat down to LOW and continue to cook for another 3-4 minutes until the center is cooked (the internal temp will by 31-32˚C/88-90˚F).
    • Pro-tip: It can be tricky to flip a pancake when it’s in a small pan, so here are a few cheat ways to make it easier:
      • Method 1: If you have two of the same size pans, you can loosen the pancake first, then place the other skillet over top and directly flip it into the other pan and continue cooking.
      • Method 2: You could alternatively flip it into a large base non-stick pan and continue to cook since the pancake should hold its shape from the first pan. Tuck in any loose batter into the pancake.
      • Method 3: If your small pans are oven/broil-safe, you can just pop the pan under the broiler on LOW until it cooks through without having to actually flip it. I haven’t tried this method before, but this was how I saw them do it at Golden Diner for a perfectly shaped pancake each time.
  4. Repeat this process for the remaining pancakes, ensuring you heat up the pan each time between pancakes.

F) To Serve:

Place 1 or 2 pancakes onto a plate and evenly drench the maple honey syrup over top right away. Spoon the berry compote on top (if using) then a dollop of the maple honey butter (if using) over the berries. Sprinkle some fresh lemon zest over top and serve immediately!

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The Ultimate Guide to a Manhattan Chinatown Food Crawl – bring cash!


Date Published: Sept 2nd, 2025 | Last Updated: Sept 11th, 2025
Author: Abby | Category: Travel, USA

Manhattan Chinatown is full of amazing authentic Asian food but in a neighbourhood full of Chinese signage and shop keepers that barely speak English, it can be daunting to find the best food spots amongst the literal hundreds of restaurants in this neighbourhood. This food guide highlights some of my favourite places to eat in Chinatown including local must-have items! Many of these places are known for only 1 or 2 items on their menu, so we often like to jump from restaurant to restaurant, ordering only a couple things at each place to sample our way through Chinatown. Come hungry as you journey through this food crawl with me!

Contents:

  1. Before you head to Chinatown, here are a few tips to follow to ensure a good time
  2. Where is Manhattan Chinatown?
  3. My favourite Manhattan Chinatown eateries:
Manhattan Chinatown

Before you head to Chinatown, here are a few tips to follow to ensure a good time:

  1. Always bring cash. Many of these hole-in-the-wall joints only take cash and most won’t have ATMs on site. Even if they do take card, often there’ll be a discount if you pay in cash!
  2. Don’t hold up the line. Chinatown operates like many hustle and bustle places in Asia. It’s often about speed and high turnover in many of these OG places. Try and figure out what you want before you get in line (the lines can move very quickly!) or take a photo of the menu and step to the side to take your time deciding what you want to avoid holding up the line.
  3. Don’t expect good service. Time and time again so many fantastic authentic Chinese food joints get poor ratings due to poor service. In Asia, many of these authentic hole-in-the-wall eateries and old school joints are about serving up food quick and cheap and turning over as many tables as they can, street-style. Don’t expect table service, don’t expect niceties, just go in and expect good food and the rest is a bonus. Don’t take it personally, it’s just a way of life that has been ingrained in our cultures. If you prefer a good sit down service, then I’d recommend finding a larger fancy Chinese restaurant – but I have none in the recommendations below, this post is all about quick, cheap, delicious food.
  4. Be prepared to stand or take away. Not exclusive to Chinatown, many food shops in NYC are standing room only or takeaway only, so be prepared to do either. Keep this in mind especially if you’re coming from a day of walking or exploring the city and you’re looking for a place to sit for lunch.
Manhattan Chinatown after a snowstorm

Where is Manhattan Chinatown?

There are a few Chinatowns around NYC (ie Flushing and Bay Ridge), but there’s only one in Manhattan. A quick Google search will show you the outline of this neighbourhood that borders Little Italy. I’ve highlighted the neighbourhood in the maps below.

If you’re feeling like exploring the city and working up an appetite before lunch, my favourite morning route that we take visiting guests is to walk across the Brooklyn Bridge from DUMBO in Brooklyn, walk around the Financial District/Wall Street area, then head up towards Chinatown for lunch. Afterwards you could walk through Little Italy then up to SOHO. You can also consider doing a day of exploring the Statue of Liberty and Ellis Island then have dinner in Chinatown afterwards.

Zoomed out map of Chinatown in Manhattan
Zoomed in map of Chinatown, Manhattan
Manhattan Chinatown after a snowstorm

Although Chinatown spans a relatively large area, many of the popular eateries are concentrated around Grand Street, Bayard Street, and Bowery. I’ve mapped out the eateries in this post below to give you an idea of where these places are located (I’m a visual learner – I like maps to orient myself when planning 😊).

My favourite Manhattan Chinatown eateries:

Without further ado, here’s a list of my favourite Chinatown eateries in Manhattan. Let me know in the comments if I’ve missed something you think should be included here!

Matcha Cafe Maiko (the best matcha soft serve we’ve ever had)

Address: 132 Bowery, New York, NY 10013 (multiple locations)
Hours: 12pm-10pm, daily
Website: https://www.matchacafe-maiko.com/eng/
Average spend per person: $5-$15
What to order: matcha and hojicha soft serve

When we first moved to New York, we stayed at an AirBnb for a few weeks until we were able to find an apartment. Matcha Cafe Maiko just happened to be right below our AirBnb. They have some of the best matcha and hojicha soft serves we’ve ever had! Matcha Cafe Maiko uses high quality matcha that allows the strong flavours to come through in all of their desserts. Highly recommend! (Although not a “Chinatown eatery”, this place is so good that I just had to include it in this post!)

Hojicha soft serve
Matcha & Hojicha swirled soft serve

Sanmiwago (a Taiwanese spot with great dumplings)

Address: 90 Bowery, New York, NY 10013
Hours: 9am-2am, daily
Website: https://sanmiwagomeals.com/menu
Average spend per person: $10-$20
What to order: signature pork and chives pan-fried dumplings

We found this place randomly because we were super hungry and it was around the corner from our AirBnb at the time. They advertise themselves as Taiwanese food which was what attracted me to them in the first place, but there are items on the menu that can be from other areas of Asia. It was a small shop and food came out quickly, I honestly can’t even remember everything we ordered, but I remembered that their signature pan-friend pork and chive dumplings were really good!

Xi’an Famous Foods (great spot for cumin lamb and noodles)

Address: 45 Bayard St, New York, NY 10013 (multiple locations)
Hours: 11am-9pm, daily
Website: http://xianfoods.com/
Average spend per person: $10-$20
What to order: spicy cumin lamb noodles, cumin lamb burger

Xi’an Famous Foods serves up delicious food with unique flavours from the Xi’an province of China (read: spicy & lots of cumin). They originally started off in a tiny hole in the wall shop and grew such a large following that they now have 16 locations across the city! A large part of their success can be attributed to a visit from Anthony Bourdain in an episode of No Reservations. Xi’an Famous Foods is known for their spicy cumin lamb noodles and the spicy cumin lamb burger. Both dishes are similar in flavour (one has the cumin lamb served over noodles and the other has the lamb stuffed inside a bun). The noodles are fresh and hand-pulled with the perfect texture so I prefer it over the burger. There’s also a side table with self-serve sauces – I would HIGHLY recommend slapping on their chilli oil and then buy a couple jars to take home. It has a great smokey flavour without being too spicy.

I first came here about 10 years ago and I’m happy to report that although their meat portions in the burger have gotten much smaller, the flavour of the food is just as delicious.

Lamb burger
Spicy cumin lamb noodles

ChiCha San Chen (the best bubble tea we’ve had)

Address: 72-74 Bayard St, New York, NY 10013
Hours: 11:30am-9:30pm daily
Website: https://chichasanchenny.com/
Average spend per person: $8-$12
What to order: bubble milk tea, dong ding oolong tea latte

This is a pretty new spot in Chinatown that only opened in May 2024. It’s a Taiwanese bubble tea company known for their high quality teas and strong flavours and they have a pretty strong fan base. As a Taiwanese person from the land of bubble teas, I’ve had more than my fair share of bubble tea so I’ve got some pretty high standards. At first glance, it’s a fancy looking shop decorated with the theme of marketing high quality Taiwanese tea. The menu is small compared to many bubble tea shops but I didn’t mind because it helps to avoid choice paralysis. We ordered the ding dong oolong tea latte and the bubble milk tea. It was pretty expensive, at about $10 per drink and only comes in the medium size. It took a while for us to get our drink but as we sat there waiting, you can appreciate how much care they take into brewing each cup of tea. The end result paid off. It was indeed one of the most tea-heavy flavourful bubble teas we’ve ever had. If you’re into quality tea, I’d highly recommend checking this place out, but be prepared to wait (it was about 15-20 minutes before we got our drink) and spend $10 per drink.

Kong Sihk Tong (Hong Kong street food)

Address: 65 Bayard St, New York, NY 10013
Hours: 8am-9pm Sun-Thurs, 8am-10pm Fri-Sat
Website: https://kongsihktong.com/
Average spend per person: $10-$20
What to order: Golden lava French toast, beef chowfun in brown sauce, baked rice

Kong Sihk Tong is a place known for serving up Hong Kong style street/fast food. We came here for the first time based on online recommendations. Food was overall average (some fantastic, some just okay) but the prices were great and the service was fast (as you’d expect from a Chinatown joint). There’s a large menu and they take cash only. We went during winter around 11:30am and we were able to be seated right away. Some reviews say that there are often lines out the door in the summer!

We got a few dishes:

  • Curry fish balls: One of their most highly reviewed dishes. It was decent, but similar to the other curry fish balls you can find in Chinatown so I didn’t feel like it was anything special.
  • Golden lava French toast: Another popular item on the menu. It tasted great, but it was definitely on the sweet side. It’s better eaten as a dessert rather than breakfast.
  • Beef chow fun in brown sauce: Fantastic. Great wok hei flavour. It was Toby’s favourite dish of the meal.
  • Baked rice with pork chop: You have an option of 3 sauces: cream, tomato, or black pepper. I ordered the cream base for nostalgia, but was pretty disappointed. I’ve definitely had way better. The pork chop in it was pretty good though! I saw many people order the baked rice – perhaps I’ll try a different sauce base last time since the waitress said it was one of their more popular dishes.

Overall, some dishes were great, some were just okay, but they’ve got a huge menu and we’re open to coming back and trying some of their other dishes!

Curry fish balls
Beef chow fun in brown sauce
Baked rice with pork chop
Golden lava French toast
Golden lava French toast

Bánh Mì Saigon (a damn good Banh Mi)

Address: 198 Grand St, New York, NY 10013
Hours: 10am -5:30pm, Tues – Sun (closed Mondays)
Website: https://banh-mi-saigon.restaurants-world.com/
Average spend per person: $6 – $10
What to order: Banh Mi Saigon (BBQ Pork sandwich)

If you’re looking for Banh Mi in NYC, you’ll be met with countless options. In the search to find the best Banh Mi NYC has to offer, two places kept popping up in my research time and time again: Bánh Mì Saigon and Saigon Vietnamese Sandwich Deli (see below).

For those that are unfamiliar what a Banh Mi is, it is a Vietnamese sandwich made with a French-style baguette-like crusty bread that is filled with a myriad of ingredients that include pickled vegetables, paté, and an option of different meats (no cilantro on mine please). This flavourful combination make it a staple in many Vietnamese restaurants in NYC.

Between the two shops, Bánh Mì Saigon is a larger shop that’s brightly lit with lots of standing room, but no place to sit. Their most popular is the “#1 Banh Mi Saigon” which includes BBQ Pork as the protein. It’s only $8 for a decent sized sandwich. They had by far the best Banh Mi bread I’ve ever had. It has such a perfect crust and texture. and there was a good balance of flavours. Highly recommend!

Saigon Vietnamese Sandwich Deli (another damn good Banh Mi)

Address: 369 Broome St, New York, NY 10013
Hours: 7am – 7pm Tues – Sat, 7am – 5pm Sun, closed Mon
Website: https://www.saigonvietnamesesandwichdeli.com/
Average spend per person: $10 – $12
What to order: #1 House Special (Grilled Pork, Vietnamese Salami, Vietnamese Ham)

Saigon Vietnamese Sandwich Deli is a much smaller shop compared to Banh Mi Saigon. This tiny shop has just enough room for their ordering counter and a large fridge with cold drinks and unlike most Chinatown shops, they actually have a small table by the window and 2 chairs for sitting. Their specialty sandwich is the “No. 1 House Special (grilled pork with Vietnamese ham and Vietnamese salami)”. Although the bread is not as perfect as the bread at Banh Mi Saigon, their filling was really flavourful. My favourite part was the Vietnamese ham 😋. Also highly recommend!

Tonii’s Fresh Rice Noodle (the best rice noodles I’ve ever had)

Address: 83 Bayard St, New York, NY 10013
Hours: 7:30am – 6:30pm
Website: none
Average spend per person:
What to order: Tonii’s special rice noodles (pork, chicken, and dry shrimp) with all the sauces

ChangFun or rice noodles are something I’ve only ever had at dim sum places. It’s usually a rolled up long white noodle dish with a protein wrapped inside and soy sauce drizzled overtop. I had never had fresh rice noodles until coming to New York and Tonii’s (yes, with 2 i’s) blew my mind! At first glance, this hole-in-the-wall shop has no seating and the inside looks a bit suss. There’s a crappy half-fallen down outdoor area with a couple of old chairs and tables that you can maybe clean off yourself if you want to sit and eat, but all the food is packaged as takeaway. I was skeptical, but upon first bite, I was in love! The fresh rice noodles here are so much softer than any dim sum place I’ve ever had. They offer a few different protein options, but their most popular (and my favourite) is the ‘Tonii’s special’ which has pork, chicken and dry shrimp. The rice noodles comes with 4 sauces that are packaged separately and you pour it on yourself: chili oil crisp, sweet soy sauce, hoisin sauce, and peanut sauce. I would highly recommend adding all 4 sauces and mix it all up. It’s seriously delicious and one of my favourite chinatown gems!

Mei Lai Wah (the best pineapple BBQ pork bun you’ll ever have)

Address: 41 Mott St, New York, NY 10013
Hours: 8:30am – 7:30pm
Website: http://meilaiwah.com/
Average spend per person: $3 – $10
What to order: Pineapple BBQ Pork Bun

Mei Lai Wah has hands down THE best BBQ pork buns (charsiu bao) in the city. They come in a regular bun or pineapple bun. The pineapple bun is a misnomer and is named due to the buttery crackled crust on top of the bun that resembles the pattern of the side of a pineapple, but has no pineapple flavour at all. I’d highly recommend getting the pineapple BBQ pork bun – it’s their number one seller. The sweet buttery topping paired with the fatty savoury charsiu pork filling is out of this world!

This place if often very busy with a line up out the door, but the line moves quickly. There’s usually 2 lines, one for cash only and the other for card payment. The cash line is usually much shorter and you can often walk right in to the counter. The shop is quite small, with very limited space and can fit about 5 or 6 people in the store at one time and it’s takeaway only. The buns are baked fresh and served right away, piping hot!

Chang Lai Fishballs Noodles (a place for fishballs and rice noodles)

Address: 55 Bayard St Store B, New York, NY 10013
Hours: 8am – 5:30pm, daily
Website: https://changlaifishballnoodles.dine.online/locations/6703032?fulfillment=pickup
Average spend per person: $10 – $15
What to order: A1. Curry fishballs with rice noodles

This fishballs and noodles shop started off as a food cart and operated on Grand Street for 30 years and only recently opened up this location in 2023. It’s run by a lovely husband and wife (?) team that are so proud of their food and so friendly. Their most popular item on the menu is the “A1 curry fishballs with rice noodles”. I thought the fishballs were just okay but Toby loved them. The rice noodles were my favourite. They’re rolled up and cut into small pieces and mixed with a combination of 4 or 5 sauces that’s a perfect portion for a snack. This is a small shop with limited seating, enough for about 3-4 people.

The Original Chinatown Ice Cream Factory (ice cream with Asian flavours)

Address: 65 Bayard St, New York, NY 10013
Hours: 11am – 10pm daily
Website: http://www.chinatownicecreamfactory.com/
Average spend per person: $8 – 16
What to order: anything! Free samples of their ice cream – popular flavours are pandan and black sesame

Chinatown Ice Cream Factory is a small shop on Bayard Street that serves, you guessed it, ice cream! There are a TON of ice cream shops throughout NYC but nowhere else will you find unique Asian ice cream flavours such as durian, black sesame, matcha, pandan, lychee, ginger, red bean – that’s just to name a few. There’s usually a small line out the door in the evenings, however it moves quickly. There’s only enough room for about 5-6 people in the shop at one time and there’s no seating available. You can sample as many flavours as you like but note that popular flavours can run out earlier in the evening, so I’d recommend coming earlier if you’ve got your eyes set on something. Although a bit pricey at $8 a scoop and $11.50 for two scoops, their portions are quite generous.

We’ve been here twice now and although there’s no doubt better quality ice cream elsewhere with a creamier texture, the flavours they infuse into their ice cream knocks it out of the park and keeps us coming back.

Double Crispy Bakery (great steam buns and egg tarts)

Address: 230 Grand St, New York, NY 10013
Hours: 7am – 7pm, every day
Website: none
Average spend per person: $5 – $10
What to order: egg tarts (2 kinds), pineapple bun, mooncakes

I’m always on the hunt for a great egg tart. Double Crispy Bakery was recommended by a coworker of mine who’s a born and bred local. This bakery offers egg tarts in two different types: a “Custard egg tart” which is more traditionally Chinese with a formed crumbly crust and an intact gelatin-like eggy center, and the other a “Macau style egg tart” which is similar to the Portuguese egg tart, pastel de nata, that has a flaky crispy crust with a softer creamier eggy center. Both were delicious. The custard filling had great flavour with a boost of vanilla, but the flaky crispy crust of the “Macau-style” was preferable for me. Although not my favourite egg tart shop (that’s in Bay Ridge), it’s still pretty good here!

They also have a good pineapple bun (a misnomer that’s named for its flaky sweet crust that resembles a pineapple, but actually has no pineapple flavour at all) and mooncakes year-round in a few flavours (I don’t love mooncakes, so you can be the judge). Their large steam buns behind the counter are also pretty decent and are filled with savoury pork, egg, and Chinese sausage.

Shu Jiao FuZhou Cuisine (cheap peanut noodles)

Address: 295 Grand St, New York, NY 10002
Hours: 8am-8pm, 7 days a week
Website: none
Average spend per person: $3-$10
What to order: No. 5 peanut noodles, fried dumplings, fish ball soup

If you’re looking for great cheap Asian food in Chinatown, look no further than Shu Jiao FuZhou Cuisine. This no-flare restaurant offers street food items served at lightning fast speeds (seriously, the food was literally ready within 1 minute of us paying!) and nothing was over $6. Their most popular dish is the “No. 5 peanut noodles 拌面” for $3.25. It’s a generous portion of well-cooked soft wheat noodles over a peanut sauce mixture – no meat, no toppings, just noodles and sauce. I had my reservations when I first walked in and every other person in the restaurant was not Asian, but I love a good peanut noodle dish so I couldn’t resist. The peanut noodles are simple but indeed delicious and worth the visit! The cashier also recommended the fried dumplings (I thought was just okay, but Toby loved it), and the fish ball soup (which I also thought was okay but Toby enjoyed the vinegar addition to this classic soup). If you’re looking for a seriously quick and cheap place for decent food, check this place out!

The ZongZi/Bah-Chang lady outside of Grand Street Station

Address: Outside of Grand Street subway station (intersection of Grand Street & Christie Street) – just listen for her call of “Baaaah-chang”!
Hours: Usually 2pm-5pm most days
Website: https://maps.app.goo.gl/pVKw4RUNyq7avchf8
Average spend per person: $2-$3
What to order: Taiwan-style zongzi/”rice dumpling”

If you’re unfamiliar with the classic Chinese staple food, Zongzi (or also known as Bah-chang in the hokkien dialect) is glutinous/sticky rice filled with a choice different ingredients all wrapped in bamboo leaves in the shape of a triangle prism. The fillings can be savoury (commonly pork belly, egg yolk, mushroom, peanuts) or sweet (commonly red bean or mung bean). The Zongzi should be warmed prior to eating – most commonly via steaming, but you can also unwrap it and microwave it if you’re feeling lazy to bust out the steamer.

Like a character from a studio Ghibli movie, the beloved elderly Zongzi/Bah-chang lady has been selling zongzi for over 2 decades outside of the Grand Street subway station at the intersection of Grand and Christie. Her husband and daughter in law makes the zongzi and she sells them. You can hear her siren call of “Baaaaah-chang!” rain or shine.

Her most popular savoury zongzi is the Taiwan style (represent!) and the most popular sweet zongzi is the red bean. She sells them at a great price at $3 per meat-filled zongi and $2 for the others. Cash only!

We first heard of this lady when we first moved to New York in early 2023 and stayed in an AirBnB a few blocks away from the Grand Street station and would often hear her “Baaah-Chang” call. Unfortunately our AirBnb wasn’t equipped with a kitchen so we never had a chance to try them until recently! I bought her two most popular types and they were indeed pretty good. There was a decent amount of filling and the texture of the sticky rice was perfect. Although I’ve had better, for the price she charges and the quality of the filling, it’s a pretty good Zongzi.

Here’s a Youtube interview I found if you want to find out more about her story: https://www.youtube.com/watch?v=cJCbypba4kM&t=386s

The menu

Mee Sum Cafe (a breakfast joint with reputable Zongzi)

Address: 26 Pell St, New York, NY 10013
Hours: 5:30am – 5pm, daily
Website: none
Average spend per person: $10-$20 per person
What to order: dim sum, zong zi

Mee Sum Cafe is known as an OG local breakfast spot, open at 5:30am every single day and serves up traditional Chinese dishes including dim sum. If you’re looking for more Zong Zi (glutinous rice dumplings wrapped in leaves) recommendations, Mee Sum Cafe has a reputation for some great ones, offering up 7 different fillings. Unfortunately when we went, they only had 3 of their 7 kinds left, with the most popular ones sold out 😔. We didn’t have time to eat here so I bought a few frozen ones to go and tried it at home – it was just okay. Perhaps the ones that were sold out are much more worthy of their reputation 🤷🏻‍♀️. I debated whether or not to include them in this post since all I had was their Zongzi and wasn’t blown away, but due to their long standing reputation as an old school breakfast spot, I decided to include it so the rest of you can make your own decision on Mee Sum Cafe and also as a place marker to remind me to go back 🙃.

7 kinds of zongzi/sticky rice wrap

Golden Diner (honey butter pancakes)

Address: 123 Madison St, New York, NY 10002
Hours: 10am – 10pm most days (10am – 3pm on Thursdays) – make reservations ahead!
Website: http://www.goldendinerny.com/
Average spend per person: $20-$30 per person
What to order: Honey Butter Pancakes

Tucked away deep into the non-touristy parts of Chinatown where you need to speak some type of Chinese dialect to order food, Golden Diner is an American-Asian fusion diner that adds a twist to classic comfort foods. You may have seen this diner featured on many Tik Tok and Instagram videos lately showcasing their viral Honey Butter Pancakes – a friend of mine from Canada actually sent me a video of this place which is how we came to find it. I’m not overly excited about pancakes in general, but I am OBSESSED with honey butter chips so of course we had to come and try it. It took two trains to get to this prickly part the lower east side and without reservations, it was a 1.5 hour wait for a table at the bar. I’m glad to report that their Honey Butter Pancakes were indeed worth it. The honey butter syrup really does taste just like the chips and the thick and fluffy pancakes was the perfect light texture to carry the heavy syrup. It comes in a single or double serving. I’d recommend the single – it’s quite heavy and after a while it can be a bit much if you don’t have a sweet tooth.

I’ve written up the recipe for these pancakes that you can check out below:

Golden Diner Honey Butter Pancakes


The Honey Butter Pancakes from Golden Diner in Manhattan are the latest viral sensation! This recipe shows you how to recreate these fluffy pancakes with the unique umami honey butter sauce and a berry compote. Be warned – these heavy but luxurious pancakes may send you into a food coma!

We ordered a few other things here that unfortunately fell short. We had their special of the day which was a asian/cumin fried chicken wings with waffles – way too much cumin and the waffles were dry, and the matcha/hojicha coffee cake which had good flavour, but unfortunately was also very dry.

All-in-all, the pancakes were definitely worth it if you like honey-butter chips, but the rest of the things we ordered fell short. If you plan on visiting, make sure you make a booking, or else it could be over an hour wait for a table!

I hope you enjoyed my list of Chinatown eats! Let me know in the comments if there’s a place you think I should include on this list!

Happy eating!
Abby

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This is my ultimate guide to Philly Cheesesteaks in Philadelphia! I’ve made it my personal mission to try as many popular cheesesteak spots as I can find through online research, word of mouth, and local reviews. This post is my personal take on these popular spots!

AbbyLeave a comment

Asian Chicken Rice


Date Published: March 25th, 2025 | Last Updated: March 25th, 2025
Author: Abby |Category: < 30 mins, Asian, easy, quick, sides
Serves: 4 | Prep time: 10 minutes | Cook time: 15 minutes

Jump to recipe |

What is Chicken Rice?

If you’ve ever had Hainanese Chicken Rice, you’ll know that it’s a poached chicken dish served with a flavourful savoury chicken flavoured rice. This recipe is for that rice, which is so damn good that I decided that it needs a separate recipe post for itself and unlike the Hainanese Chicken Rice recipe, you don’t need to cook a whole chicken just to make this rice. This rice is packed with chicken flavour by using chicken fat (or schmaltz), chicken stock, and chicken stock powder.

Why is the rice yellow?

Short answer: I have no idea. Possible answer: aesthetics? In some Malaysian/Singaporean restaurants, the chicken rice is yellow in colour due to the additional of turmeric powder. Some places will even add turmeric to their chicken poaching liquid so the skin is also tinted yellow. I can’t find an exact reason for this, but my guess is due to the aesthetics of the dish 🤷🏻‍♀️. The turmeric here is purely optional and does not add any additional flavour, so feel free to leave it out if you wish!

Stove top vs Instant Pot?

In this recipe I’ve included instructions for both stove top and Instant Pot cooking methods. There’s not much difference between either – if anything, the stove top is actually a little faster, but the Instant Pot saves you the effort from having to constantly keep an eye on it so it doesn’t stick to the bottom of the pot and burn.

What is Schmaltz?

Schmaltz is rendered chicken fat that is commonly used in Jewish cooking. It typically comes in a glass jar and you should be able to find it at Whole Foods (labelled as rendered chicken fat) or jewish grocery stores. I found a large container of it at my local farmer’s market and froze them in ice cube trays for easy use. It keeps for ages.

If you can’t find rendered chicken fat, you can render it yourself. Ask your local butcher if they have any chicken fat or chicken skins and let it slowly cook down on the stove until you get a clear oil.

What is Asian Chicken Powder 雞粉?

Asian Chicken Powder 雞粉 is a flavourful chicken bouillon powder that usually has the addition of MSG. It’s a common ingredient used in many dishes to enhance the flavours in a pinch and add a boost of chicken aroma. I like the Lee Kum Kee Brand, but Knorr makes one that’s pretty good as well. If you can’t find it Chicken Powder, you can use regular chicken bouillon instead.

Anyways, without further ado, here’s the recipe! If you have any comments or suggestions, I’d love to hear from you in the comment section! You can follow me on instagram, youtube and facebook to see all the recipes I post!

Happy cooking!

Ingredients you’ll need:

  • 4 Tbsps rendered chicken fat/schmaltz
  • 5 cloves of garlic, minced
  • 2 cups Jasmine rice, rinsed
  • 1/2 tsp ground turmeric (optional, for colour)
  • 4 cups chicken stock (3 cups if using Instant pot?)
  • 2.5 tsps Asian chicken stock powder 雞粉
  • 2 green onions, trimmed and sliced to 4cm pieces
  • 2 slices of ginger

Stove Top Directions:

In a medium sized pot on MED heat, melt 4 Tbsps of chicken fat/schmaltz and sauté the minced garlic in the fat for 30 seconds until fragrant.

Add in the Jasmine rice and continue to sauté for 1-2 minutes until the rice heats up and is covered in the fat.

Next, add in the 1/2 tsp ground turmeric (if using), 4 cups chicken stock, 2.5 tsps chicken stock powder, green onion, and ginger. Mix it all around, let the liquid come to a simmer, then turn the heat down to LOW and put a lid on. Let the rice cook until soft (~10-15 minutes), stirring occasionally and making sure nothing sticks to the bottom of the pot. Add more chicken stock if the rice is getting too dry before it finishes cooking.

When the rice is done, fluff it up with a fork. Let the rice sit for 10-15 minutes before serving for best flavour. Enjoy!

Instant Pot Directions:

In an Instant Pot, start the sauté setting on MED heat and melt 4 Tbsps of chicken fat/schmaltz. Add the minced garlic and sauté it in the fat for 30 seconds until fragrant.

Add in the Jasmine rice and continue to sauté for 1-2 minutes until the rice heats up and is covered in the fat.

Cancel the Instant Pot sauté setting and add in the rest of the ingredients: 1/2 tsp ground turmeric (if using), 3 cups chicken stock, 2.5 tsps chicken stock powder, green onion, and ginger. Mix well, put on the lid, and set it to Pressure Cook on HIGH for 3 minutes and a 15 minute natural release.

Once finished, carefully release the rest of the steam, then open the lid. Fluff up the rice with a fork and let it sit for 10-15 minutes before serving for best flavour. Enjoy!

Summarized Recipe:

Asian Chicken Rice

Date Published: March 25th, 2025 | Last Updated: March 25th, 2025
Author: Abby |Category: < 30 mins, Asian, easy, quick, sides
Serves: 4 | Prep time: 10 minutes | Cook time: 15 minutes

Ingredients:

  • 4 Tbsps rendered chicken fat/schmaltz
  • 5 cloves of garlic, minced
  • 2 cups Jasmine rice, rinsed
  • 1/2 tsp ground turmeric (optional, for colour)
  • 4 cups chicken stock (3 cups if using Instant pot?)
  • 2.5 tsps Chicken stock powder – ASIAN BRAND
  • 2 green onions, trimmed and sliced to 4cm pieces
  • 2 slices of ginger

Stove Top Directions:

  1. In a medium sized pot on MED heat, melt 4 Tbsps of chicken fat/schmaltz and sauté the minced garlic in the fat for 30 seconds until fragrant.
  2. Add in the Jasmine rice and continue to sauté for 1-2 minutes until the rice heats up and is covered in the fat.
  3. Next, add in the 1/2 tsp ground turmeric (if using), 4 cups chicken stock, 2.5 tsps chicken stock powder, green onion, and ginger. Mix it all around, let the liquid come to a simmer, then turn the heat down to LOW and put a lid on. Let the rice cook until soft (~10-15 minutes), stirring occasionally and making sure nothing sticks to the bottom of the pot. Add more chicken stock if the rice is getting too dry before it finishes cooking.
  4. When the rice is done, fluff it up with a fork. Let the rice sit for 10-15 minutes before serving for best flavour. Enjoy!

Instant Pot Directions:

  1. In an Instant Pot, start the sauté setting on MED heat and melt 4 Tbsps of chicken fat/schmaltz. Add the minced garlic and sauté it in the fat for 30 seconds until fragrant.
  2. Add in the Jasmine rice and continue to sauté for 1-2 minutes until the rice heats up and is covered in the fat. Cancel the Instant Pot sauté setting and add in the rest of the ingredients: 1/2 tsp ground turmeric (if using), 3 cups chicken stock, 2.5 tsps chicken stock powder, green onion, and ginger. Mix well, put on the lid, and set it to Pressure Cook on HIGH for 3 minutes and a 15 minute natural release.
  3. Once finished, carefully release the rest of the steam, then open the lid. Fluff up the rice with a fork and let it sit for 10-15 minutes before serving for best flavour. Enjoy!

AbbyLeave a comment

Taiwanese Oil Rice/Sticky Rice 油飯


Date Published: March 13th, 2025 | Last Updated: March 13th, 2025
Author: Abby |Category: Asian, mains, Taiwanese
Serves: 4-6 | Prep time: soak rice overnight + 30 mins | Cook time: 40 mins for rice + 10 mins for stir-fry

Jump to recipe |

油飯 (Yoú Fàn) is a Taiwanese dish comprised of glutinous rice sautéed in a sauce and various add-ons (most commonly pork, shiitake mushrooms and small shrimp). This is a dish that can be found served at special occasions, restaurants, or made at home for a fancy night in. The name directly translates to “oil rice” because the rice is sautéed in a decent amount of pork fat (1/4 cup, to be exact in this recipe), but don’t worry the end result won’t be overly greasy. The pork fat gives it extra flavour, but you can substitute it with another neutral oil if you wish. You can eat the rice on its own or serve it with a drizzle of sweet Haishan sauce.

The cooking process for this dish is quite quick, so before you turn on the heat, make sure all the ingredients and sauces have been prepped and portioned out, ready to go!

Anyways, without further ado, here’s the recipe! If you have any comments or suggestions, I’d love to hear from you in the comment section! You can follow me on instagram, youtube and facebook to see all the recipes I post!

Happy cooking!

Ingredients you’ll need:

  • 2 cups (400g) glutinous rice (sometimes called ‘sweet rice’)
  • 8 dried shiitake mushrooms
  • 1.5 Tbsps small dried shrimp
  • Pork marinade:
    • 1.5 Tbsps soy sauce
    • 1/8 tsp ground white pepper
    • 1 tsp sesame oil
    • 200g pork tenderloin, cut into thin 2cm strips
  • Sauce:
    • 1/4 cup (60ml) soy sauce
    • 1 Tbsps granulated sugar
    • 2 tsps rice wine vinegar/michu
    • 1 tsp black vinegar
  • 1/4 cup (60ml) lard (or neutral oil)
  • 3 large (~1.5 cups) shallots, finely diced
  • 3 garlic cloves, minced
  • 2-3 sticks (85g) of lap cheong (Chinese sausage)
  • 1 medium (~100g) carrot, peeled and julienned
  • 1 can (280g) sliced bamboo shoots, sliced into sticks
  • Optional: haishan sauce

Directions:

Soak the rice the night before: Wash the glutinous rice in a colander a few times then transfer to a large bowl and add enough water to cover 2-3 inches above the rice. Let it soak overnight.

Soaked rice the next day
Strain the rice
Prepare steaming baskets with moistened liners
Add the rice into the baskets
Poke holes into the rice
Add a lid on and steam for 30-40 mins
Cooked glutinous rice – should be chewy, not hard & not mushy

Cook the rice: The next day, strain the rice. Prepare a large steaming basket with a moistened liner. Add the rice into the steaming basket and use the back of a chopstick to create holes in the rice help it cook evenly. Note: I used two smaller bamboo steaming baskets stacked since I didn’t have a large one. Steam for 30-40 minutes until the rice is cooked (a little chewy but not too tough or mush). Once finished, turn off the heat and set the rice aside.

You can steam it however method you wish. I put my steaming baskets with a lid on into a wok with a couple inches of boiling water and let it simmer until the time is up. Add water as needed to the wok when it evaporates.

Prepare the mushrooms: In a bowl, add the dried shiitake mushrooms and enough warm water to cover. Let it soak for at least an hour (or overnight) until the mushrooms have softened. Once softened, reserve 1/3 cup of the mushrooms soaking liquid and strain out the rest. Cut off and discard the thick stems and slice the mushrooms thinly. Set aside.

Prepare the shrimp: Add the 1.5 Tbsp dried shrimp into a small bowl and soak in warm water for 10 minutes then strain.

Slice the pork thinly
Marinate the pork

Marinate the pork: Add all of the pork marinade ingredients into a bowl: 1.5 Tbsps soy sauce, 1/8 tsp white pepper, 1 tsp sesame oil, sliced pork. Mix together and set aside to marinate for at least 15 minutes.

Prepare the sauce: Mix together the 1/4 cup soy sauce, 1 Tbsp sugar, 2 tsps rice wine vinegar, 1 tsp black vinegar, and the reserved 1/3 cup of the mushroom soaking liquid. Set aside.

Putting it all together (make sure all of your ingredients are chopped and ready – this will be a quick process): In a wok on MED-HIGH heat, add the 1/4 cup of lard. Once it starts to sizzle, add in the shallots and sautée for 1-2 minutes until softened, then add in the garlic, shrimp, shiitake mushrooms, and lap cheong. Continue to sautée for another 1 minute until fragrant.

Add in the marinated pork (from step 5). Cook for 1-2 minutes until the edges of the pork turns opaque then add in the carrots and bamboo. Cook for another 2-3 minutes until the carrots have softened and the pork is completely cooked. Add in the sauce (from step 6) and mix everything around for 30 seconds.

Adding in the cooked gllutinouse rice

Turn off the heat and add in the cooked glutinous rice (from step 2). Gently mix it all together until the rice absorbs all of the liquid. Taste and adjust salt as needed. Serve immediately with an optional side of Haishan sauce.

Summarized Recipe:

Taiwanese Oil Rice/Sticky Rice 油飯

Date Published: March 13th, 2025 | Last Updated: March 13th, 2025
Author: Abby |Category: Asian, mains, Taiwanese
Serves: 4-6 | Prep time: soak rice overnight + 30 mins | Cook time: 40 mins for rice + 10 mins for stir-fry

Ingredients:

  • 2 cups (400g) glutinous rice (sometimes called ‘sweet rice’)
  • 8 dried shiitake mushrooms
  • 1.5 Tbsps small dried shrimp
  • Pork marinade:
    • 1.5 Tbsps soy sauce
    • 1/8 tsp ground white pepper
    • 1 tsp sesame oil
    • 200g pork tenderloin, cut into thin 2cm strips
  • Sauce:
    • 1/4 cup (60ml) soy sauce
    • 1 Tbsps granulated sugar
    • 2 tsps rice wine vinegar/michu
    • 1 tsp black vinegar
  • 1/4 cup (60ml) lard (or neutral oil)
  • 3 large (~1.5 cups) shallots, finely diced
  • 3 garlic cloves, minced
  • 2-3 sticks (85g) of lap cheong (Chinese sausage)
  • 1 medium (~100g) carrot, peeled and julienned
  • 1 can (280g) sliced bamboo shoots, sliced into sticks
  • Optional: haishan sauce

Directions:

  1. Soak the rice the night before: Wash the glutinous rice in a colander a few times then transfer to a large bowl and add enough water to cover 2-3 inches above the rice. Let it soak overnight.
  2. Cook the rice: The next day, strain the rice. Prepare a large steaming basket with a moistened liner. Add the rice into the steaming basket and use the back of a chopstick to create holes in the rice help it cook evenly. Note: I used two smaller bamboo steaming baskets stacked since I didn’t have a large one. Steam for 30-40 minutes until the rice is cooked (a little chewy but not too tough or mush). Once finished, turn off the heat and set the rice aside.
    • You can steam it however method you wish. I put my steaming baskets with a lid on into a wok with a couple inches of boiling water and let it simmer until the time is up. Add water as needed to the wok when it evaporates.
  3. Prepare the mushrooms: In a bowl, add the dried shiitake mushrooms and enough warm water to cover. Let it soak for about an hour (or overnight) until the mushrooms have softened. Once softened, reserve 1/3 cup of the mushrooms soaking liquid and strain out the rest. Cut off and discard the thick stems and slice the mushrooms thinly. Set aside.
  4. Prepare the shrimp: Add the 1.5 Tbsps dried shrimp into a small bowl and soak in warm water for 10 minutes then strain.
  5. Marinate the pork: Add all of the pork marinade ingredients into a bowl: 1.5 Tbsps soy sauce, 1/8 tsp white pepper, 1 tsp sesame oil, sliced pork. Mix together and set aside to marinate for at least 15 minutes.
  6. Prepare the sauce: Mix together the 1/4 cup soy sauce, 1 Tbsp sugar, 2 tsps rice wine vinegar, 1 tsp black vinegar, and the reserved 1/3 cup of the mushroom soaking liquid. Set aside.
  7. Putting it all together (make sure all of your ingredients are chopped and ready – this will be a quick process):
    • In a wok on MED-HIGH heat, add the 1/4 cup of lard. Once it starts to sizzle, add in the shallots and sauté for 1-2 minutes until softened.
    • Add in the garlic, shrimp, shiitake mushrooms, and lap cheong. Continue to sautée for another 1 minute until fragrant.
    • Next, add in the marinated pork (from step 5). Cook for 1-2 minutes until the edges of the pork turns opaque.
    • Add in the carrots and bamboo and cook for another 2-3 minutes until the carrots have softened and the pork is completely cooked.
    • Add in the sauce (from step 6) and mix everything around for 30 seconds.
    • Turn off the heat and add in the cooked glutinous rice (from step 2). Gently mix it all together until the rice absorbs all of the liquid.
    • Taste and adjust salt as needed.
  8. Serve immediately with an optional side of Haishan sauce.

AbbyLeave a comment

Drunken Chicken (a Chinese cold dish)


Date Published: Jan 6th, 2025 | Last Updated: Jan 6th, 2025
Author: Abby |Category: easy, <30 mins, Asian, appetizers, healthy, low cal, sides, Taiwanese
Serves: 1 plate | Prep time: 5 mins | Cook time: 28 mins (+ 2 hours marinating)

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Drunken Chicken is a traditional Chinese savoury appetizer dish served either cold or at room temperature. Fair warning, if you don’t like alcohol, you’re not going to like this dish. I grew up with this dish and I absolutely hated it when I was a kid because of how strong the alcohol flavour was. It was almost always served as part of a 10 course prix-fixe meal at fancy Chinese restaurants during get-togethers with extended families, work dinners, or wedding banquets. Any time there’s any occasion to celebrate, drunken chicken makes an appearance. Now as an adult and being more accustomed to alcohol, I found a new appreciation for this dish. It’s unique and is a nice way to open your palate before the hot stir frys come out, and the salty cool alcohol flavours gives a good break from hot spicy foods.

This recipe is ridiculously easy and cooks up quickly. Make sure you use good quality Shaoxing Wine for this dish since it’s 50% of the marinade – you’ll taste the difference. You’ll need to marinate the chicken for at least 2 hours or better if overnight, so make sure you give yourself enough time before serving.

Anyways, without further ado, here’s the recipe! If you have any comments or suggestions, I’d love to hear from you in the comment section! You can follow me on instagram, youtube and facebook to see all the recipes I post!

Happy cooking!

Ingredients you’ll need:

  • 4 chicken thighs, skin-on, bone in or out
  • 1 Tbsp kosher salt flakes + more to taste
  • 4x 3mm slices of ginger
  • 2 spring onions, trimmed and cut 4cm lengths
  • Ice water bath
  • 1 tsp granulated sugar
  • 1.5 cups (375ml) Shaoxing Wine (Chinese cooking wine)
  • 1 Tbsp goji berries

Directions:

In a pot or a deep pan (with a lid), arrange the chicken thighs in a single layer and add in 1 Tbsp salt, ginger slices, and spring onions. Add enough water to just cover the chicken. Put the lid on and turn the heat up to HIGH to bring the water to a boil, then turn it down to LOW to let the chicken simmer for 8 minutes.

Add just enough water to cover the chicken

After 8 minutes, turn the heat off and let the chicken sit for another 5 minutes with the lid on (do not open the lid until the timer is up or else you’ll let the heat escape). Prepare an ice water bath for the chicken in this time.

When the timer is up, check that the chicken is cooked (internal temp should be at least 165˚F/74˚C). If it hasn’t cooked, simmer it for a bit longer, otherwise remove the chicken and place it in the prepared ice water bath. This will allow the skin to firm up with a bouncy texture.

With the remaining broth, turn on the heat again to MED-HIGH and let the broth simmer until the liquid has reduced to about 1.5 cups (15-20 mins).

While the broth is reducing, once the chicken has cooled, remove it from the ice bath and remove the bone with your hands (if present). Slice the chicken and place it in a glass or non-reactive bowl with a lid.

Once the broth has reduced, strain it into a measuring cup and add in the equivalent amount of Shaoxing wine into the measuring cup (ie. if you have 1.5 cups of broth, you will add to it 1.5 cups of the wine), 1 tsp sugar, and the goji berries. Stir until the sugar dissolves and taste. You should have a very savoury alcohol-tasting broth.

Pour the alcohol/broth mixture into the bowl with the sliced chicken and cover. Refrigerate to marinate for at least 2 hours or overnight.

When serving, strain the liquid from the chicken and serve chilled. Enjoy!

Summarized Recipe:

Drunken Chicken (a Chinese cold dish)

Date Published: Jan 6th, 2025 | Last Updated: Jan 6th, 2025
Author: Abby |Category: easy, <30 mins, Asian, appetizers, healthy, low cal, sides, Taiwanese
Serves: 1 plate | Prep time: 5 mins | Cook time: 28 mins (+ 2 hours marinating)

Ingredients:

  • 4 chicken thighs, skin-on, bone in or out
  • 1 Tbsp kosher salt flakes + more to taste
  • 4x 3mm slices of ginger
  • 2 spring onions, trimmed and cut 4cm lengths
  • Ice water bath
  • 1 tsp granulated sugar
  • 1.5 cups (375ml) Shaoxing Wine (Chinese cooking wine)
  • 1 Tbsp goji berries

Directions:

  1. In a pot or a deep pan (with a lid), arrange the chicken thighs in a single layer and add in 1 Tbsp salt, ginger slices, and spring onions. Add enough water to just cover the chicken. Put the lid on and turn the heat up to HIGH to bring the water to a boil, then turn it down to LOW to let the chicken simmer for 8 minutes.
  2. After 8 minutes, turn the heat off and let the chicken sit for another 5 minutes with the lid on (do not open the lid until the timer is up or else you’ll let the heat escape). Prepare an ice water bath for the chicken in this time.
  3. When the timer is up, check that the chicken is cooked (internal temp should be at least 165˚F/74˚C). If it hasn’t cooked, simmer it for a bit longer, otherwise remove the chicken and place it in the prepared ice water bath. This will allow the skin to firm up with a bouncy texture.
  4. With the remaining broth, turn on the heat again to MED-HIGH and let the broth simmer until the liquid has reduced to about 1.5 cups (15-20 mins).
  5. While the broth is reducing, once the chicken has cooled, remove it from the ice bath and remove the bone with your hands (if present). Slice the chicken and place it in a glass or non-reactive bowl with a lid.
  6. Once the broth has reduced, strain it into a measuring cup and add in the equivalent amount of Shaoxing wine into the measuring cup (ie. if you have 1.5 cups of broth, you will add to it 1.5 cups of the wine), 1 tsp sugar, and the goji berries. Stir until the sugar dissolves and taste. You should have a very savoury alcohol-tasting broth.
  7. Pour the alcohol/broth mixture into the bowl with the sliced chicken and cover. Refrigerate to marinate for at least 2 hours or overnight. When serving, strain the liquid from the chicken and serve chilled. Enjoy!

AbbyLeave a comment

Taiwanese Pickled Garlic Smashed Cucumber


Date Published: April 16th, 2024 | Last Updated: April 16th, 2024
Author: Abby |Category: asian, quick, easy, Taiwanese, vegetarian, sides, healthy, low cal
Serves: 1 large jar, about 6 portions as sides | Prep time: 1 hour | Cook time: marinate for 4 hours

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Pickled smashed cucumber is a common side dish in Taiwan that pairs well with almost anything. You can find it in pre-packed lunch boxes or in self-serve portions in small restaurants in the market. It cuts the grease and cleanses your palate. This mildly spicy and very garlicky version is super easy and you can make it in 5 minutes (after soaking the cucumbers in salt for 1 hour 🤫). You can serve it immediately, but it’s best served after marinating for at least 4 hours or overnight.

Anyways, without further ado, here’s the recipe! If you have any comments or suggestions, I’d love to hear from you in the comment section! You can follow me on instagram, youtube and facebook to see all the recipes I post!

Happy cooking!

Ingredients you’ll need:

  • 2 large (450g/1lb) cucumbers
  • 1 tsp kosher salt
  • Pickling liquid:
    • 2 garlic cloves, minced
    • 2 bird’s eye chilli, thinly sliced
    • 1 Tbsp soy sauce
    • 1 tsp sesame oil
    • 1/4 cup white sugar
    • 1/4 cup rice vinegar

Directions:

Cut the cucumbers in half lengthwise and again crosswise. Use a large knife on its flat side to smash the cucumber until cracked then slice into bite sized pieces (see photo).

Place the smashed cucumber in a strainer over a bowl and mix in 1 tsp of salt. Let the cucumber sit for 1 hour at room temperature to allow excess water to be released. After 1 hour, discard the released cucumber water and rinse the salt off the cucumber. Set aside in a colander.

In a large glass jar (with a lid), add in the pickling liquid ingredients: garlic, chilli, soy sauce, sesame oil, sugar, and rice vinegar. Put on the lid and shake until the sugar has dissolved. Add in the smashed cucumbers (from step 1), ensuring all the cucumber is submerged in the pickling liquid. Close the lid and let it marinate for at least 4 hours in the fridge or overnight. Done! Keeps in the fridge for up to 1 week, best eaten within 3 days.

Summarized Recipe:

Taiwanese Pickled Garlic Smashed Cucumber

Date Published: April 16th, 2024 | Last Updated: April 16th, 2024
Author: Abby |Category: asian, quick, easy, Taiwanese, vegetarian, sides, healthy, low cal
Serves: 1 large jar, about 6 portions as sides | Prep time: 1 hour | Cook time: marinate for 4 hours

Ingredients:

  • 2 large (450g/1lb) cucumbers
  • 1 tsp kosher salt
  • Pickling liquid:
    • 2 garlic cloves, minced
    • 2 bird’s eye chilli, thinly sliced
    • 1 Tbsp soy sauce
    • 1 tsp sesame oil
    • 1/4 cup white sugar
    • 1/4 cup rice vinegar

Directions:

  1. Cut the cucumbers in half lengthwise and again crosswise. Use a large knife on its flat side to smash the cucumber until cracked then slice into bite sized pieces (see photo). Place the smashed cucumber in a strainer over a bowl and mix in 1 tsp of salt. Let the cucumber sit for 1 hour at room temperature to allow excess water to be released. After 1 hour, discard the released cucumber water and rinse the salt off the cucumber. Set aside in a colander.
  2. In a large glass jar (with a lid), add in the pickling liquid ingredients: garlic, chilli, soy sauce, sesame oil, sugar, and rice vinegar. Put on the lid and shake until the sugar has dissolved. Add in the smashed cucumbers (from step 1), ensuring all the cucumber is submerged in the pickling liquid. Close the lid and let it marinate for at least 4 hours in the fridge or overnight. Done! Keeps in the fridge for at least 2-3 days.

AbbyLeave a comment

Garlic Soy Sauce Paste/Dressing


Date Published: April 16th, 2024 | Last Updated: April 16th, 2024
Author: Abby |Category: easy, Asian, quick, Taiwanese, <15 mins, sauces
Serves: 1.5 cups of sauce | Prep time: 5 mins | Cook time: 5 mins

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Soy sauce paste is one of the most popular sauces you’ll find in Taiwanese street food, often drizzled over a wide variety of dishes including fried fish cake tempura, century egg with silken tofu, dan bing, sautéed vegetables…the list goes on! It’s so versatile, yet so difficult to find outside of Taiwan.

Soy sauce paste is more than just thickened soy sauce – it’s lightly sweetened but still maintains the umami profile. It’s a little similar to oyster sauce – in fact, some people use it interchangeably with vegetarian/mushroom oyster sauce if soy sauce paste is not readily available.

This recipe is a garlic version of the classic soy sauce paste which in my opinion makes it even better! It’s quick and easy, and the sauce will keep in the fridge for up to a week – just give it a shake each time you’re about to use it!

Anyways, without further ado, here’s the recipe! If you have any comments or suggestions, I’d love to hear from you in the comment section! You can follow me on instagram, youtube and facebook to see all the recipes I post!

Happy cooking!

Ingredients you’ll need:

  • Garlic puree:
    • 4 cloves (25g) garlic, peeled with fibrous ends cut off
    • 1/2 cup (120ml) water
  • Soy sauce paste:
    • 1/4 cup (60ml) soy sauce (ie. kikkoman)
    • 1/4 cup (60ml water)
    • 2 Tbsps (25g) granulated sugar
    • 1.5 Tbsps cornstarch
    • 2 Tbsps water
  • 2 Tbsps (25g) granulated sugar

Directions:

Make the garlic purée: Add the garlic with 1/2 cup of water into a high speed blender. Blend until you get a smooth paste. Set aside.

Add the soy sauce paste ingredients to a saucepan
Let the sauce come to a simmer
Make a cornstarch/water slurry
Add the slurry to the pan once it starts to simmer
Continuously whisk until you get a paste
Soy sauce paste completed

Make the soy sauce paste: In a small saucepan on MED heat, add in the soy sauce, 1/4 cup water, and sugar. Stir until the sugar has dissolved. Let the sauce come to a light simmer. While you’re waiting, in a separate bowl, mix together the cornstarch and 2 Tbsps of water. When the sauce has come to a simmer, add in the cornstarch/water mixture and continuously whisk for about 1 minute or until the mixture comes to a gloopy paste. Turn off the heat and set aside to let cool.

Place the paste in a bowl
Add in the garlic puree
Mix well
Store in an airtight container for up to 1 week

Once the soy sauce paste has slightly cooled, add in the garlic purée (from step 1) and 2 Tbsps of sugar. Mix it all together and taste to adjust salt or sugar. Done! Keeps well in the fridge for up to 1 week.

Summarized Recipe:

Garlic Soy Sauce Paste/Dressing

Date Published: April 16th, 2024 | Last Updated: April 16th, 2024
Author: Abby |Category: easy, Asian, quick, Taiwanese, <15 mins, sauces
Serves: 1.5 cups of sauce | Prep time: 5 mins | Cook time: 5 mins

Ingredients:

  • Garlic puree:
    • 4 cloves (25g) garlic, peeled with fibrous ends cut off
    • 1/2 cup (120ml) water
  • Soy sauce paste:
    • 1/4 cup (60ml) soy sauce (ie. kikkoman)
    • 1/4 cup (60ml water)
    • 2 Tbsps (25g) granulated sugar
    • 1.5 Tbsps cornstarch
    • 2 Tbsps water
  • 2 Tbsps (25g) granulated sugar

Directions:

  1. Make the garlic purée: Add the garlic with 1/2 cup of water into a high speed blender. Blend until you get a smooth paste. Set aside.
  2. Make the soy sauce paste: In a small saucepan on MED heat, add in the soy sauce, 1/4 cup water, and sugar. Stir until the sugar has dissolved. Let the sauce come to a light simmer. While you’re waiting, in a separate bowl, mix together the cornstarch and 2 Tbsps of water. When the sauce has come to a simmer, add in the cornstarch/water mixture and continuously whisk for about 1 minute or until the mixture comes to a gloopy paste. Turn off the heat and set aside to let cool.
  3. Once the soy sauce paste has slightly cooled, add in the garlic purée (from step 1) and 2 Tbsps of sugar. Mix it all together and taste to adjust salt or sugar. Done! Keeps well in the fridge for up to 1 week.

AbbyLeave a comment

Taiwanese Popcorn Chicken 鹽酥雞


Date Published: April 14th, 2024 | Last Updated: April 14th, 2024
Author: Abby |Category: appetizers, Asian, easy, snacks, Taiwanese
Serves: 4 as a snack (1 large bowl) | Prep time: marinate for 12 hours | Cook time: 20 minutes

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Ohhh yesssssss! I’m so excited to share this recipe with you all because Taiwanese popcorn chicken is SUPER addicting and is one of my all time favourite Taiwanese street foods. There used to be quite a few night market food stalls in Taiwan that sell this, but for some reason in recent years it’s been harder and harder to find. My parents’ place in Taiwan is within walking distance to the Shih-lin night market and when we were kids, we used to visit every summer and would occasionally go to the shitty small movie theatre in the night market for a cheap late night flick. Instead of popcorn as the traditional movie theatre food, popcorn chicken was our weakness. We would always go to the same popcorn chicken stall and each order our own large portion for the movie, along with a few fried tempura fish cakes. It was a time of bliss – I’d look forward to the chicken more than the actual movie 🙃. Now every time I see Taiwanese popcorn chicken, I’m transported back to those days of my parents taking us kids to the movies and indulging at the night market. That shitty movie theatre has since closed down and that food vendor is no longer there 😢, but I’m glad I figured out how to recreate the recipe so I can have it on demand any time.

How does Taiwanese popcorn chicken differ from regular popcorn chicken, you ask?

First of all, the batter coating is made with sweet potato starch rather than just regular flour which creates a more delicate crisp. Secondly, the chicken is marinated in a mix of common Taiwanese ingredients such as cooking rice wine, white pepper, and 5-spice powder that gives it a distinct flavour. Thirdly, this is eaten without a sauce, but topped with ground white pepper, salt, and chilli powder (optional). Fourth and finally, it is served with deep fried Thai basil leaves which in my opinion is crucial and adds an extra layer of flavour between bites of chicken. I am a Taiwanese popcorn chicken snob and will only order from food stalls if they serve it with the basil leaves 😅.

Anyways, without further ado, here’s the recipe! If you have any comments or suggestions, I’d love to hear from you in the comment section! You can follow me on instagram, youtube and facebook to see all the recipes I post!

Happy cooking!

Ingredients you’ll need:

  • Chicken Marinade:
    • 3 Tbsps soy sauce
    • 1.5 Tbsps cooking rice wine/michu
    • 3 cloves garlic, minced
    • 3 tsps white sugar
    • 3/4 tsp kosher salt
    • 3/4 tsp ground white pepper
    • 1/2 tsp 5-spice powder
    • 3 large (~650g) chicken thighs, skinless, boneless, cut into 3-4 cm pieces
  • 2 Tbsps all purpose flour
  • 1/4 tsp baking powder
  • 1.5 cups thick sweet potato starch (if you can only find the fine powder, sprtiz some water to make small clumps)
  • 4 cups oil for frying (ie. canola, vegetable)
  • 1 large handful of Thai basil leaves, washed and throughly dried
  • Seasoning:
    • 1/2 tsp chili powder (optional)
    • 1/2 tsp ground white pepper
    • 1/4 tsp fine salt

Directions:

Marinate the chicken overnight: Combine all the chicken marinade ingredients in a mixing bowl: soy sauce, rice wine, garlic, sugar, salt, white pepper, 5-spice powder, and chicken thigh pieces. Cover and marinate in the fridge overnight.

The next day, mix the chicken around in the marinade and add in the flour and baking powder. Mix well until combined.

Bread the chicken: Pour the sweet potato starch into a wide base bowl. Place a few pieces of the marinated chicken at a time into the sweet potato starch and coat the chicken in the starch and gently pressing the starch into the chicken so it sticks better. Remove the coated chicken and place onto a plate. Repeat until all of the chicken pieces are coated in starch.

Cook the chicken: Heat the oil in a wide base pot. The oil is ready when it starts to shimmer and immediately sizzle when you add a dust of flour or a drop of batter. Fry the chicken in batches for 3-4 minutes at a time or until golden brown. Remove onto a cooling rack or paper towel-lined plate.

Once you’ve fried all the chicken, fry it all again a second time for 1 minute, starting with the first batch. This double fry method will give you a crispier coating. Once all the chicken has been refried, add in the basil leaves to the oil and fry for another 10-20 seconds and remove onto a cooling rack or a paper towel-lined plate to crisp up.

Add the seasoning: In a small bowl mix together the chili powder, white pepper, and salt. Once the chicken has cooled a little, put them all in a big mixing bowl along with the basil, and sprinkle the seasoning over top. Toss so all the pieces are evenly coated with seasoning. Serve immediately. Enjoy!

Summarized Recipe:

Taiwanese Popcorn Chicken 鹽酥雞

Date Published: April 14th, 2024 | Last Updated: April 14th, 2024
Author: Abby |Category: appetizers, Asian, easy, snacks, Taiwanese
Serves: 4 as a snack (1 large bowl) | Prep time: marinate for 12 hours | Cook time: 20 minutes

Ingredients:

  • Chicken Marinade:
    • 3 Tbsps soy sauce
    • 1.5 Tbsps cooking rice wine/michu
    • 3 cloves garlic, minced
    • 3 tsps white sugar
    • 3/4 tsp kosher salt
    • 3/4 tsp ground white pepper
    • 1/2 tsp 5-spice powder
    • 3 large (~650g) chicken thighs, skinless, boneless, cut into 3-4 cm pieces
  • 2 Tbsps all purpose flour
  • 1/4 tsp baking powder
  • 1.5 cups thick sweet potato starch (if you can only find the fine powder, sprtiz some water to make small clumps)
  • 4 cups oil for frying (ie. canola, vegetable)
  • 1 large handful of Thai basil leaves, washed and throughly dried
  • Seasoning:
    • 1/2 tsp chili powder (optional)
    • 1/2 tsp ground white pepper
    • 1/4 tsp fine salt

Directions:

  1. Marinate the chicken overnight: Combine all the chicken marinade ingredients in a mixing bowl: soy sauce, rice wine, garlic, sugar, salt, white pepper, 5-spice powder, and chicken thigh pieces. Cover and marinate in the fridge overnight.
  2. The next day, mix the chicken around in the marinade and add in the flour and baking powder. Mix well until combined.
  3. Bread the chicken: Pour the sweet potato starch into a wide base bowl. Place a few pieces of the marinated chicken at a time into the sweet potato starch and coat the chicken in the starch and gently pressing the starch into the chicken so it sticks better. Remove the coated chicken and place onto a plate. Repeat until all of the chicken pieces are coated in starch.
  4. Cook the chicken: Heat the oil in a wide base pot. The oil is ready when it starts to shimmer and immediately sizzle when you add a dust of flour or a drop of batter. Fry the chicken in batches for 3-4 minutes at a time or until golden brown. Remove onto a cooling rack or paper towel-lined plate. Once you’ve fried all the chicken, fry it all again a second time for 1 minute, starting with the first batch. This double fry method will give you a crispier coating. Once all the chicken has been refried, add in the basil leaves to the oil and fry for another 10-20 seconds and remove onto a paper towel-lined plate to crisp up.
  5. Add the seasoning: In a small bowl mix together the chili powder, white pepper, and salt. Once the chicken has cooled a little, put them all in a big mixing bowl along with the basil, and sprinkle the seasoning over top. Toss so all the pieces are evenly coated with seasoning. Serve immediately. Enjoy!

AbbyLeave a comment

Cantonese Fried Fish with a Corn Gravy (粟米斑塊)


Date Published: April 14th, 2024 | Last Updated: April 14th, 2024
Author: Abby |Category: Asian, easy, mains
Serves: 4-6 (1 large plate) | Prep time: 20 mins | Cook time: 30 mins

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This dish a wrapped in nostalgia for me. It’s fried fish fillet pieces with a cornstarch/egg/corn gravy drizzled over top. It’s a savoury dish with a little sweetness in the sauce. Serve over a bed of jasmine rice and some veggies.

When our family first moved to Canada from Taiwan, there were limited options of Asian restaurants and grocery stores in our neighbourhood at the time. I remembered my mom always went to the same small Asian grocery store and beside it was a little Asian restaurant called ‘New Asia’. It was a small place with no more than 4-5 tables, each with a thick layer of disposable white plastic tablecloths on top. We’d either dine-in or mom would occasionally get takeaway to bring home after a visit to the grocery store next door. On one dine-in occasion, I must’ve been about 8-9 years old at the time, it was a quiet wintery night and there was only one other table apart from ours at the restaurant. My mom was taking care of us 3 kids on her own and suddenly the older white couple at the other table came over to us and gave us their order of corn fish that had just arrived at their table. They said it was really good and we had to try it. I thought it was really random that these strangers were offering us part of their dinner, but my mom didn’t want to be rude so she accepted it. There is a lot of similarity and overlap in Taiwanese/Chinese/Cantonese cuisine, but I had never seen corn fish before. It looked like a weird plate of corn goop over fish and at first we were skeptical, but we all tried it and it was AMAZING! Ever since then, that corn fish dish became one of our favourite items to order. Sadly, that restaurant has since closed down (ages ago, actually) and I had forgotten all about that dish until in recent years I was walking past a Cantonese restaurant in Melbourne and they had their menu with blown up photos pasted all over their windows and surprisingly, corn fish was one of the photos! It brought me right back to those childhood days eating this dish with my mom and siblings.

This recipe has been on my to-cook list for a while and I have no idea why it took me so long to actually attempt it, but it’s actually so much easier than I thought and it cooks up quickly. I’m proud to be adding this to my recipe collection. 😊

Anyways, without further ado, here’s the recipe! If you have any comments or suggestions, I’d love to hear from you in the comment section! You can follow me on instagram, youtube and facebook to see all the recipes I post!

Happy cooking!

Ingredients you’ll need:

  • Fish marinade:
    • 1/4 tsp kosher salt
    • 1/4 tsp ground white pepper
    • 2 Tbsps cornstarch
    • 1 green onion, minced
    • 800g boneless, skinless white fish fillets (ie. cod, haddock, tilapia, sole, pollock)
  • 4 cups of neutral oil for frying (ie. vegetable oil, canola oil)
  • Breading:
    • 2 eggs, beaten
    • 1 cup all-purpose flour
    • 1/3 cup corn starch
  • Creamy Corn Gravy:
    • 3/4 tsp cornstarch
    • 1/3 cup water
    • 1 clove garlic, minced
    • 1 can (418g) creamed corn/cream style corn
    • 1/4 tsp chicken stock powder
    • 1 egg, beaten
  • Salt and black pepper to taste
  • Garnish (optional): sliced green onion

Directions:

Rinse and pat dry the fish and slice it into 2 inch pieces. Set aside.

Marinate the fish: In a bowl, mix together the salt, white pepper, cornstarch, and green onion. Add in the sliced fish and mix well, ensuring every piece is coated. Be careful not to break the fish when you mix. Set aside and let it marinate for 15 minutes at room temperature.

Prepare the breading: Beat the eggs into a bowl and set aside. In another bowl, mix together the flour and cornstarch.

Heat the oil in a small pot. Once the oil starts to shimmer or if it sizzles when you add in a bit of flour, it’s ready for frying.

Bread and deep fry the fish: When the oil is nearly hot enough, start breading the fish. First coat the fish in the beaten egg (prepared in step 3), then coat it in the flour and cornstarch mixture.

Do not overcrowd the pot
First fry
Second fry – better colour and crunchier

Gently drop the breaded fish pieces one at a time into the hot oil. Only add enough to not overcrowd the pot, roughly 6-7 pieces per batch. Move the pieces around, making sure they’re not sticking to each other and not sticking to the bottom of the pot. Cook for 5-7 minutes or until the outside is slightly browned. Use a slotted spoon to remove the fish from the oil and let it cool on a rack. Repeat this process until all of the fish is fried. Once all of the fish have been fried, fry them all a second time for 2 minutes per batch, starting from the most cooled batch first. This will make the fish extra crispy. Once finished, turn off the heat and set the fried fish aside on the cooling rack while you prepare the corn gravy.

Make the corn gravy: In a small bowl, mix together the cornstarch and water, ensuring there are no lumps. Set aside.

In a saucepan on MED heat, add a small drizzle of oil and sauté the garlic for 1 minute until fragrant. Add in the creamed corn, chicken stock powder, and the cornstarch/water mixture. Whisk everything well and let the sauce come to a boil. Turn the heat down and drizzle the beaten egg into the sauce. Slowly mix it around until the egg is cooked. You want swirls of cooked egg, so don’t over mix it. Once the egg has cooked, turn off the heat. Taste and adjust salt and black pepper to taste.

Finishing touches: To serve, put the fried fish pieces onto a serving plate and pour the hot corn gravy over top. Garnish with sliced green onion. Serve immediately with a side of rice. Done!

Summarized Recipe:

Cantonese Fried Fish with a Corn Gravy (粟米斑塊)

Date Published: April 14th, 2024 | Last Updated: April 14th, 2024
Author: Abby |Category: Asian, easy, mains
Serves: 4-6 (1 large plate) | Prep time: 20 mins | Cook time: 30 mins

Ingredients:

  • Fish marinade:
    • 1/4 tsp kosher salt
    • 1/4 tsp ground white pepper
    • 2 Tbsps cornstarch
    • 1 green onion, minced
    • 800g boneless, skinless white fish fillets (ie. cod, haddock, tilapia, sole, pollock)
  • 4 cups of neutral oil for frying (ie. vegetable oil, canola oil)
  • Breading:
    • 2 eggs, beaten
    • 1 cup all-purpose flour
    • 1/3 cup corn starch
  • Creamy Corn Gravy:
    • 3/4 tsp cornstarch
    • 1/3 cup water
    • 1 clove garlic, minced
    • 1 can (418g) creamed corn/cream style corn
    • 1/4 tsp chicken stock powder
    • 1 egg, beaten
  • Salt and black pepper to taste
  • Garnish (optional): sliced green onion

Directions:

  1. Rinse and pat dry the fish and slice it into 2 inch pieces. Set aside.
  2. Marinate the fish: In a bowl, mix together the salt, white pepper, cornstarch, and green onion. Add in the sliced fish and mix well, ensuring every piece is coated. Be careful not to break the fish when you mix. Set aside and let it marinate for 15 minutes at room temperature.
  3. Prepare the breading: Beat the eggs into a bowl and set aside. In another bowl, mix together the flour and cornstarch.
  4. Heat the oil in a small pot. Once the oil starts to shimmer or if it sizzles when you add in a bit of flour, it’s ready for frying.
  5. Bread and deep fry the fish: When the oil is nearly hot enough, start breading the fish. First coat the fish in the beaten egg (prepared in step 3), then coat it in the flour and cornstarch mixture. Gently drop the breaded fish pieces one at a time into the hot oil. Only add enough to not overcrowd the pot, roughly 6-7 pieces per batch. Move the pieces around, making sure they’re not sticking to each other and not sticking to the bottom of the pot. Cook for 5-7 minutes or until the outside is slightly browned. Use a slotted spoon to remove the fish from the oil and let it cool on a rack. Repeat this process until all of the fish is fried. Once all of the fish have been fried, fry them all a second time for 2 minutes per batch, starting from the most cooled batch first. This will make the fish extra crispy. Once finished, turn off the heat and set the fried fish aside on the cooling rack while you prepare the corn gravy.
  6. Make the corn gravy: In a small bowl, mix together the cornstarch and water, ensuring there are no lumps. Set aside. In a saucepan on MED heat, add a small drizzle of oil and sauté the garlic for 1 minute until fragrant. Add in the creamed corn, chicken stock powder, and the cornstarch/water mixture. Whisk everything well and let the sauce come to a boil. Turn the heat down and drizzle the beaten egg into the sauce. Slowly mix it around until the egg is cooked. You want swirls of cooked egg, so don’t over mix it. Once the egg has cooked, turn off the heat. Taste and adjust salt and black pepper to taste.
  7. Finishing touches: To serve, put the fried fish pieces onto a serving plate and pour the hot corn gravy over top. Garnish with sliced green onion. Serve immediately with a side of rice. Done!

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Asian Smashed Cucumber Tomato Egg Salad


Date Published: Mar 5th, 2024 | Last Updated: Mar 5th, 2024
Author: Abby |Category: Asian, side dishes, salads, mains, <30 mins, easy, quick, healthy, low-cal, Taiwanese, vegetarian
Serves: 2 as mains, 1 large plate | Prep time: 30 mins | Cook time: 5 mins

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This recipe came to me on a search to use up leftover salad ingredients to clear the fridge before our 2 week vacation overseas. It’s quick, easy, flavourful, and kept us on track of our healthy eating goals! This dish is like a cross between a smashed cucumber salad and a tomato egg stir-fry (番茄炒蛋).

In our efforts to be more healthy in this new year, we stocked up on fresh salad ingredients in bulk from Costco just over a week ago and have been slowly getting through it before our trip (it’s amazing how long cos lettuce keeps in the fridge!). It’s the night before our flight and we managed to finish all the leafy greens, but I still had one cucumber and a handful of cherry tomatoes left. Toby has not been a fan of this batch of cherry tomatoes and says they’re too tart for him (I think it’s fine), so instead of making a basic chopped cucumber and tomato salad, I looked for other options that might mask the tomatoes, but to also be quick and easy so I could start packing. I came across this recipe from Bon Appétit. It came out beautifully and so easy the first time. I’ve made some adaptations and added in exact measurements and ended up with this recipe to share!

What is Asian Smashed Cucumber Salad?

Smashed cucumber salad is a very popular Chinese starter/side dish. It’s served cold and in its essence is a mix of cucumber, salt, raw garlic, and some sort of acid (usually black vinegar). It’s supposed to light and refreshing, yet still have a punch of garlicky saltiness to be savoury. There are many variations out there and some people will add in sesame seeds, chilli, ginger, and/or cilantro. You’ll commonly see this dish not only in nice restaurants, but also in small street-side shops in Taiwan. It’s quick, easy, and takes minimal effort and ingredients. An Asian smashed cucumber salad does not traditionally have tomatoes nor eggs in it, so if you want to go the OG route, leave them out, but I prefer this version because it bulks it up and balances the dish out so it’s not so punchy in flavours and you can eat a whole bowl in one sitting as a main meal.

Smashing is important!

A key component to this dish is smashing the cucumbers. If your cucumbers look like they’ve been chopped, then you haven’t smashed them enough. You want the outside skin to crack and the inside to be crushed, but not flattened. Smashing cucumbers allow the marinating sauce to penetrate deeper and infuse the flavours better. It’s also a good way to relieve some stress 😜.

Anyways, without further ado, here’s the recipe! If you have any comments or suggestions, I’d love to hear from you in the comment section! You can follow me on instagram, youtube and facebook to see all the recipes I post!

Happy cooking!

Ingredients you’ll need:

  • 1 cucumber (English hothouse – those long ones)
  • 1/2 Tbsps cooking salt
  • A large handful of cherry tomatoes, halved
  • 2 large cloves garlic, minced
  • 1/4 cup black vinegar
  • 2 Tbsps granulated sugar
  • 6 eggs
  • 3 green onions/scallions, sliced
  • 1/4 tsp white pepper
  • Drizzle of sesame oil 
  • 2 Tbsps of chilli crisp (or more to your liking) – you can substitute with chilli oil instead

Directions:

Smash the cucumber then slice

Cut the cucumber in half lengthwise and again crosswise. Use a large knife on its flat side to smash the cucumber until cracked then slice into bite sized pieces (see photo).

Add salt to the cucumber
After 30mins, discard this cucumber water

Place the smashed cucumber in a strainer over a bowl and mix in 1/2 Tbsp of salt. Let the cucumber sit for 30 minutes to allow excess water to be released. After 30 mins, discard the released cucumber water and place the cucumber in a mixing bowl.

Add the sliced cherry tomatoes, minced garlic, black vinegar, and sugar to the cucumbers. Mix everything together and let it marinate for another 30 minutes.

Make the egg mixture
Heat a skillet with oil
Oil is hot enough when the egg puffs up right away
Add in the rest of the egg
Gently move the egg around to get big clumps of scrambled egg
You want big chunks of scrambled eggs that’s slightly crispy on the edges but still soft and moist

Make the eggs: While the cucumber and tomatoes are marinating, crack the eggs into a bowl and whisk. Mix in green onions and a pinch of salt. Heat a pan on MED HIGH heat and add in enough oil to coat the bottom of the pan. Let the pan get hot (it’ll be ready when the oil is shimmering and just starting to smoke) then add a drop of egg. The oil is hot enough if the egg drop puffs up right away. Add in the rest of the egg mixture carefully and the edges should start to puff within a few seconds. Once the edges are slightly browned, use a spatula to gently move the egg around to cook evenly. You want big chunks of scrambled eggs that’s slightly crispy on the edges but still soft and moist (see photo). This should take less than 2 minutes. Turn off the heat and scoop the egg into the bowl with the marinating cucumber and tomatoes.

Add white pepper, a drizzle of sesame oil, and a few spoonfuls of chilli crisp. Mix everything around, taste and adjust salt or sugar to taste. You should have a tangy, sweet, and salty dish. Serve immediately on a wide bottom dish so the liquid pools outwards.

Summarized Recipe:

Asian Smashed Cucumber Tomato Egg Salad

Date Published: Mar 5th, 2024 | Last Updated: Mar 5th, 2024
Author: Abby |Category: Asian, side dishes, salads, mains, <30 mins, easy, quick, healthy, low-cal, Taiwanese, vegetarian
Serves: 2 as mains, 1 large plate | Prep time: 30 mins | Cook time: 5 mins

Ingredients:

  • 1 cucumber (English hothouse – those long ones)
  • 1/2 Tbsps cooking salt
  • A large handful of cherry tomatoes, halved
  • 2 large cloves garlic, minced
  • 1/4 cup black vinegar
  • 2 Tbsps granulated sugar
  • 6 eggs
  • 3 green onions/scallions, sliced
  • 1/4 tsp white pepper
  • Drizzle of sesame oil 
  • 2 Tbsps of chilli crisp (or more to your liking) – you can substitute with chilli oil instead

Directions:

  1. Cut the cucumber in half lengthwise and again crosswise. Use a large knife on its flat side to smash the cucumber until cracked then slice into bite sized pieces (see photo). Place the smashed cucumber in a strainer over a bowl and mix in 1/2 Tbsp of salt. Let the cucumber sit for 30 minutes to allow excess water to be released. After 30 mins, discard the released cucumber water and place the cucumber in a mixing bowl.
  2. Add the sliced cherry tomatoes, minced garlic, black vinegar, and sugar to the cucumbers. Mix everything together and let it marinate for another 30 minutes.
  3. Make the eggs: While the cucumber and tomatoes are marinating, crack the eggs into a bowl and whisk. Mix in green onions and a pinch of salt. Heat a pan on MED HIGH heat and add in enough oil to coat the bottom of the pan. Let the pan get hot (it’ll be ready when the oil is shimmering and just starting to smoke) then add a drop of egg. The oil is hot enough if the egg drop puffs up right away. Add in the rest of the egg mixture carefully and the edges should start to puff within a few seconds. Once the edges are slightly browned, use a spatula to gently move the egg around to cook evenly. You want big chunks of scrambled eggs that’s slightly crispy on the edges but still soft and moist (see photo). This should take less than 2 minutes. Turn off the heat and scoop the egg into the bowl with the marinating cucumber and tomatoes.
  4. Add white pepper, a drizzle of sesame oil, and a few spoonfuls of chilli crisp. Mix everything around, taste and adjust salt or sugar to taste. You should have a tangy, sweet, and salty dish. Serve immediately on a wide bottom dish so the liquid pools outwards.

AbbyLeave a comment