Kitchen Lab
The lab true food lovers call home — now it's your turn to dig in.
Baked Morel & Cheese Stuffed Crab Shell & Potato-Scaled Fish Fillet
Master two Michelin seafood classics from Chefs Jacky and Ricky: Baked Morel Stuffed Crab Shell and Potato-Scaled Fish Fillet with Orange Beurre Blanc sauce.
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Hand-Beaten Beef Balls
Learn how to make authentic Chaoshan hand-beaten beef balls and beef tendon balls at home. Master the temperature control and beating techniques.
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Hong Kong Curry Chicken
Chef Ricky's Hong Kong curry chicken — a salted curry-water brine that seasons to the bone, fresh aromatics over dry spice, and peanut butter for body.
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Spicy Thai Basil Chicken (Pad Krapow Gai)
A fast weeknight pad krapow gai — chicken chopped small, sauce added in two stages, and a full cup of basil stirred in for bold flavor.
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The Ultimate Double Cheeseburger
Restaurant-quality double cheeseburger with a custom meat blend, homemade buns, and secret sauce.
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Fool-proof Hainanese Chicken & Spanish Sausage Rice
Two chef recipes: fool-proof Hainanese chicken rice with a unique sand ginger sauce, and a creative Spanish chorizo chicken with orzo pasta.
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Super Bouncy Homemade Beef Balls
Chef Kit Mak's guide to super bouncy homemade beef balls: strict moisture control, thorough chilling for protein binding, and gentle poaching.
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Classic Cantonese Sweet and Sour Fish
Daddy Lau’s classic Cantonese Sweet and Sour Fish. Master the ice-water batter, two-stage frying, and glossy sweet & sour sauce for a shatteringly crisp crust.
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Super Crispy Air Fryer Roast Pork Belly
Chef Ricky Cheung's air fryer crispy roast pork belly recipe. No long drying needed—tender pork with super shatteringly crispy blistered skin.
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Pan-Fried Chicken Thighs
Daddy Lau's crispy pan-fried chicken thighs — butterflied for even cooking, marinated meat-side down, dredged in cornstarch, and finished with a wine steam.
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Classic Hong Kong Style Milk Tea
Master authentic Hong Kong silk stocking milk tea with SingSing Kitchen's classic recipe. Learn Ceylon tea blending, low-heat brewing, and tea pulling.
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Traditional Chaoshan Hand-Beaten Beef Balls
Traditional Chaoshan artisan beef balls: trim muscle fibers, pound fresh beef into paste using heavy square iron hammers, mix with sweet potato starch, and poach gently for 8 minutes.
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Ultimate Spiced Pork Cubes
Chef Ricky's recipe for tender, melt-in-your-mouth spiced pork cubes. Steamed then slow-braised with soybean paste and chili oil.
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Tofu with Vermicelli Casserole
Golden pan-fried tofu braised with mixed mushrooms and vermicelli in a sizzling clay pot. Learn the secret sauce and assembly for ultimate flavor.
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