Wok hei is that mysterious quality that gives takeout stir-fries that signature smoky flavor. But what is it and how can we ...

The wok doesn’t come pre-seasoned, but that didn’t deter us. It was painless to scrub and season—the wok took on a nonstick ...

Handmade prawn wantons & 6 Ipoh-style hor fun varieties including crayfish, chicken & pacific clam appeared first on ...

2. Heat a large pan over medium. Add olive oil and 2 tablespoons of butter to the pan and melt to combine. Add the chicken ...

Proudly boasting to have the “best char kway teow in town since 1997,” Mali’s Corner is located at Setapak — a lively spot ...

It's easy to take things you grew up with for granted. For me, having grown up in a Chinese takeout, that's wok hei. Since my parents closed up shop years ago, I've been searching for a way to ...

The curry fish head is the restaurant’s signature must-try dish. Jiak (which means “eat” in Mandarin) also claims to be the first restaurant in Singapore to introduce wok hei-infused black (squid ink) ...

Woks, which impart a distinctive smoky flavour (wok hei) if handled skilfully, are the tool of choice in the kitchen. “The way that we cook [Thai Chinese food] is mostly with the wok,” manager Pimnada ...

Chicken Florentine, beef fried rice, and ham and potato soup are quick to make and easy to love. By Margaux Laskey One of the greatest perks of working for New York Times Cooking is that once in a ...

Here is a satisfying paper plate of rice cakes, egg, bean sprouts and preserved radish, fried until thoroughly singed and teeming with wok hei. The previous list featured the famous stall on Kimberley ...