Modern Asian Archives - Gourmet Traveller

Kylie Kwong’s beef with black bean and chilli sauce

"This Cantonese classic needs no introduction, and needs little in the way of tweaking to bring it up to date," says Kylie Kwong.

Chef Kylie Kwong outside Lucky Kwong. Kwong is smiling, wearing round glasses and has her arms crossed

Kylie Kwong’s best recipes

Renowned for combining Chinese classics with the flavours of Australia, this is Kylie Kwong at her finest.

Bistek tagalog (Filipino beef steak) with charred sawsawan red onions

Our reinvented version of Filipino beef steak is a colourful dish bursting with robust and punchy flavours.

Chilli and soy butter noodles with poached duck egg

A fast noodle dish that's loaded with flavour and easy to prepare.

Balmain bug tails topped with red chilli and green garnish

Dan Hong’s bug tails with butter and Asian flavours

Serve with French fries or crusty white bread to mop up all the sauce.

Cheat’s wonton soup

This wonton soup is an express version of the recipe that cuts time, not flavour.

Modern twists on classic recipes with Diana Chan

The cook and TV host shares her new takes on five culinary favourites.

XO

A punchy pan-Asian party in sunny Scandi-esque surrounds, with a Savage Garden soundtrack.

Rice noodle salad with grilled steak, lime and Vietnamese mint

A quick, satisfying meal that punches above its weight in the flavour game.

Kazuki’s prawn and chive dumplings, sake butter and ponzu

Plump prawn parcels, enriched with that sake butter, and balanced with that citrus-y ponzu.

Cucumber two ways with almond miso and horseradish cream

Kazuki’s cucumber, two ways (with almond miso, and horeseradish cream)

An elegant starter.

Eun Hee An’s spring onion pancakes with jamón

The former Paper Bird chef and co-owner brings the goods, pairing these savoury pancakes with the Spanish ham.

Liberté’s garlic prawns with chilli and Thai basil

A tried-and-true combination.

Analiese Gregory’s charred cabbage with XO sauce

You haven't had cabbage like this before.

Miso broth with broad beans and tofu

A vegetarian broth that still packs a umami punch.

Grilled prawns with coconut rice and peach sambal

Add a little luxury to your weeknight dinner.

Sunda chef set to open a new Melbourne restaurant

And Khanh Nguyen is looking to a little-known chapter of Australia’s history for culinary inspiration.

Review: Lagoon Dining’s modern-Asian stylings add a breath of fresh air to Lygon Street

The latest eatery on Carlton's main drag may not be Italian, but its fine service, bold chefs and a must-order potato dish tells a story of change, charm and new culinary directions.

Drunken corn and ginger stir-fry with silken tofu

Why order in when you can whip up a stir-fry in half the time?

Seafood in hot-and-sour broth

Turn up the heat with this fragrant tom yum-style soup.

Tuna rice paper rolls

On hot summer days, this no-cook recipe is always a good option.

Japanese egg sandwiches

The perfect companion for a summer picnic.

Cauliflower and egg “fried rice”

A fast and easy way to up your vegetable count.

Louis Tikaram’s cucumber and snow pea salad

A refreshing side to a banquet, or a worthy snack on its own.

Five scallops in a half-shell topped with herbs and a soy dressing, on an off-white plate, on a white marble background.

Louis Tikaram’s grilled Hervey Bay scallops with soy and ginger

The perfect dish to whip up after a day at the beach, according to the Stanley chef.

Louis Tikaram’s fried rice of shiitake, salted radish and peas

The Chinese classic you know and love (and it's vegetarian too).

JoyBird’s katsu melt

The Adelaide eatery's hybrid take on a katsu sando and a crumbed-meatball burger.

Coconut-chicken soup with turmeric

A simple soup that will restore your spirits.

Scampi with green mango and fried shallots

A luxurious summertime starter.

Big occasion chicken feasts

These chook-based recipes are sure to inspire the menu at your next dinner party.

Eight-treasure chicken

A modern, flavour-packed twist to the Chinese dish eight-treasure duck.

Anatomy of a dish: Sunda’s steak with sunrise lime satay

Steak, carrots, curry sauce. This dish from Sunda in Melbourne may sound simple, but it’s anything but. Want to cook like a chef? Time to step up.

Mussels with garlic chives and ginger rice

For when you want something fast, and a little bit special too.

Analiese Gregory’s grilled oysters with seaweed butter

Butter – especially this sweet-salty seaweed butter – makes everything better.

Pork, scallop and sticky rice siu mai

Our spin on the traditional Cantonese siu mai, with sticky rice for added texture, and scallops to up the luxe factor.

Spicy Sichuan-style lamb dumplings with chilli oil

Lamb dumplings spiced with cumin and coriander and cooked in a spicy sauce. What more could you want?

Prawn and scallop har gow with garlic oil

Strictly traditional, these are not. Delicious? You bet.

Pork and tofu soup

A light but deeply flavoured broth for cold nights.

Kylie Kwong’s deep-fried duck with Davidson’s plum sauce

A signature Kylie Kwong recipe, for good reason.

Sunda’s buttermilk fried chicken with waffles

Fried chicken and waffles – it's a combo that just works, and is rendered here with Southeast Asian flavours courtesy of chef Khanh Nguyen.

Duck wonton, tofu and chrysanthemum soup

Rich, comforting and plenty warming.

Crab xiao long bao

The Shanghai dumpling goes luxe. We've stuffed ours with picked crabmeat, but the traditional, slurpable stock still remains.

Victor Liong’s grilled eggplant with sesame, cumin and chilli

A fragrant eggplant dish by Lee Ho Fook's head chef that recalls the cooking styles of Dongbei and Xinjiang in northern China.

Kylie Kwong’s fried eggs with XO sauce

Her restaurant Billy Kwong may be gone, but we're still dreaming about that go-to dish from Kylie Kwong's restaurant.

Egg and bacon congee

The hybrid breakfast dish you've been waiting for.

Sunda’s crisp rice salad (nam khao)

It's the Melbourne restaurant's simplified version of the Lao-style salad, with crisp and crunch from the deep-fried jasmine rice.

Sunda’s masterstock-poached chicken with ginger and spring onion relish

A beloved staff meal at Melbourne restaurant Sunda.

Sunda’s lamb ma po tofu with green beans

Chef Khanh Nguyen learnt this recipe during his time at Sydney's Mr Wong, and now it's a hit at staff meals at his Melbourne restaurant.

Sunda’s fish curry with cucumber salad and coriander chutney

When Sunda's Khanh Nguyen says this is one of the best curries he's had, we need no further convincing.

Kylie Kwong has announced the last trading day at Billy Kwong

This week is your last chance to dine at her Sydney restaurant.

The founder of Horn Please is opening an “unauthentic Indian” restaurant in Melbourne

There's pink walls, green velvet banquettes, and a naan pizza filled with blue cheese. Plus, a dish that combines panipuri and steak tartare.

Sago pudding

This dessert is popular in Malaysia and Singapore, and we can why – it's pretty, simple and sweet with palm-sugar syrup.

Chicken, vermicelli and lemongrass soup

A fresh, cleansing noodle soup for cooler nights and head colds.

Vietnamese-style grilled prawns with chilli dressing

The perfect grilled prawn lies in the dressing – and this one's a winner.

Spicy prawn and lemongrass sticks

The sambal packs a mighty punch in these spicy prawn sticks, and using lemongrass stalks in place of skewers adds even more flavour.

Little Valley’s miso-poached chicken and ham salad with chilli dressing

Miso is protein-rich paste made from fermented soybeans and is a staple in Asian cooking.

Pork and spring onion yakiton with tare

These barbecued Japanese pork skewers will keep you coming back for more, especially when glazed with the sweet and sticky tare sauce.

Baked salmon with black bean sauce

In a hurry? Whip up this simple fish dish with an easy, DIY black bean sauce.

Sokyo and Lee Ho Fook chefs to collaborate on a new Japanese-Chinese restaurant

And they’ve nabbed a beautiful waterfront location.

Grilled steak with gochujang butter

Gochujang plus butter. Why didn't we think of this before?

Paper Bird’s black sesame, brown butter and wattleseed cookies

Paper Bird's pastry chef Yu-ching Lee shares her recipe for these super-nutty biscuits.

Amy Hamilton’s crab with fried-shallot butter and green peppercorns

Fact: fried-shallot butter makes everything taste better.

Kazuki’s, Melbourne review

A one-time Daylesford favourite, Kazuki’s is bringing small-town charm to Carlton with clever cooking and no shortage of technical prowess.

Amy Hamilton’s grilled scallops with spring onion and peanuts

This modern take on the classic Vietnamese street-food dish will be ready in a flash.

Kingfish crudo with pineapple and betel leaves

Super-fresh fish calls for this modern Asian-style crudo, by Liberté restaurant in Albany, WA.

Liberté’s whole barbecued snapper with green papaya salad

Throw this whole fish, done Vietnamese-style, on the barbie.

Grilled chicken and rice noodle salad

A hot and sour dressing adds a sweet and spicy hit to this classic combination of chicken, aromatic herbs and rice noodles.

Kaya madeleines with chocolate sauce

Kaya paste adds an unusual coconut note to these pretty madeleines. Time to put the kettle on.

Snapper with broccolini and nori-miso butter

This dish doubles-down on the seafood theme with nori plus snapper - it makes for a high-impact yet speedy dinner.

Mushroom and pine nut brown rice bowl

Pine nuts are a particularly good match with mushrooms – try this with pan-fried pine mushrooms when they come into season, too.

Tony Tan’s stir-fried gai lan

"A Cantonese staple, this dish is a breeze to cook,” says Tony Tan.

Slices of poached pork belly served with a spicey dipping sauce

Tony Tan’s Sichuan sliced pork with garlic and chilli sauce

The Sichuan dipping sauce is a spicy foil for the fattiness of pork belly.

Kylie Kwong’s wallaby sang choi bau

"Sang choi bau, a staple of Chinese-Australian restaurants, is one of my favourite Chinese classics," says Kylie Kwong. "I love the contrast of textures and temperatures"

Kylie Kwong’s sweet and sour pork with Davidson’s plum

The chef's take on the Cantonese classic.

All-day noodles with fried egg and furikake

All-day noodles with fried egg and Furikake recipe- Cook noodles in a large saucepan of boiling salted water, stirring occasionally to prevent noodles sticking together.

Turmeric and coconut grilled prawns with mint and cucumber salad

This simple spiced coconut sauce adds a lot of flavour to barbecued prawns (or fish or chicken, for that matter). Vietnamese mint gives a beautiful lift, but this dish works just as well with other mints.

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Prawn and pomelo salad with roasted chilli dressing

The prawns in this salad can also be left whole and barbecued in their shells for extra flavour.

XO’s pandan panna cotta with gula melaka syrup and sesame tuiles

Try Canberra restaurant XO's innovative recipe for a silky pandan-flavoured panna cotta topped with a crunchy sesame tuile.

Sichuan chicken salad with chilled noodles and cucumber

Chicken with chilled noodles, cucumber and Sichuan-vinegar dressing

This chilled Sichuan chicken salad packs a mouth-numbing punch. Double the recipe for an enviable work lunch the next day.

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Miso chicken and green beans with sesame

This is a simple chicken and green bean dish, inspired by Kylie Kwong, and packed full of flavour.

Recipes by Thi Le of Melbourne’s Anchovy

Chef Thi Le wows the crowds at her Melbourne restaurant, Anchovy, with her bright, bold take on South East Asian flavours, expressing traditions with a modern Australian accent. Meet our Best New Talent.

Pumpkin, wild rice and mint

"The chilli-tamarind caramel is something I learnt while working at the now-closed Universal," says Anchovy chef Thi Le. "It's a version of a tamarind caramel that is savoury rather than sticky-sweet, which is what makes the glaze so balanced."

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Bar Brosé’s gnocchi with lap cheong

Darlinghurst restaurant Bar Brosé share their gnocchi with lap cheong recipe with us - the secret is a touch of umami by cooking the gnocchi in a kombu butter made with dried wakame.

Thi Le’s beef tartare with herbs and nuoc cham

Melbourne restaurant Anchovy's beef tartare is spiced up with herbs and nuoc cham. It will pair perfectly with potato crisps.

Mamasan

REVIEW From its neo-teahouse aesthetic to a menu marshalling ideas from across South East Asia, Mamasan is a restaurant in tune with the zeitgeist. Outdoor tables might be perfect for observing Broadbeach’s human circus, yet pride of place is by the pass, where eaters are treated to close-ups of the bustling kitchen. You can almost […]