Dumplings are one thing (a very good thing!) but dumplings with sauces are even better. Serving wontons with peanut sauce and chilli oil is a Shanghainese approach, turning a snack into a meal with layers of flavour. I cannot recommend these little beauties highly enough!

I reckon this recipe should come with a warning: make it once and your tribe will clamour for it over and over again. Luckily, the pork can be marinated and frozen, or even roasted and frozen, so pork buns never need to be far in your future.

A quick and easy braise that's big on flavour from Malaysian cookbook author Annie Xavier. She uses pork rib pieces but you can also use chicken or even mushrooms.

As soon as I saw Olivia Tan cook this dish, I knew it was going to be a family favourite at our place! It's so easy, amazingly quick and - crucially - very delicious.

Annie Xavier's recipe is so simple but I still learnt a lot cooking this dish with her because she uses Asian ingredients - like preserved radish - that I haven't tried before. It's so exciting learning about new flavours and, of course, having an expert on hand to show me exactly how they can be used.

Think of this dish as Asian gnocchi. The dumplings are made from a chewy, springy dough of yam and tapioca flour. They are surprisingly sturdy and very satisfying. The ‘condiment’ includes strongly flavoured preserved ingredients that you can find in Asian grocers.

Fortune cookies have an easy part (the batter), a fun part (writing the fortunes) and a slightly tricky part (folding the cookies). All is revealed in my how-to video.

I loved cooking with chef Victor Liong from restaurant Lee Ho Fook and learning more about his style of contemporary Chinese food.

Chef Victor Liong told me he was going to make a simple dish but I was still amazed that he cooked a recipe with only one ingredient! His corn custard relies on the natural starches in the corn to thicken it. It's then stirred through congee, a Chinese rice porridge.