Pi Dong (Jellied Stock)
Frequently used to stuff soup dumplings, this rich stock is sliceable when cold. As it's heated, the stock will become soupy.
Developed in the 1980s by a chef in Hong Kong, this sauce is all about umami.
Leftover rotisserie chicken finds new purpose in this endlessly comforting dish.
This version of pork skewers is made in the oven, which tastes just as good, but you could always throw these on the grill for a version closer to the original.
A pinch of sugar in the spice rub ensures picture-perfect grill marks with layers of flavor.
A satisfying weeknight dinner from Tiffy Chen. Serve with rice or noodles.
Bugak is the ideal light beer snack: It’s crunchy, salty, and the fresher it’s made, the better. Thin sheets of kimchi add an extra spicy savory layer.
“Soft and pillowy, custardy and light—they were unlike any other scrambled eggs I had experienced before.”
This is one of the best fried chickens ever. From southern Thailand, gai hat yai is known for its crispy skin, great aromatics, and super juicy meat.