Great British Chefs unveils Chinese New Year recipes from chefs including Jeremy Pang, Andrew Wong and Tong Chee Hwee, as inspiration for home cooks in lockdown.
Great British Chefs – the UK’s leading premium food platform now used by over 13 million home cooks – has revealed the ultimate Chinese New Year recipes for obsessive foodies looking to recreate dishes from top chefs at home on 12 February.
From traditional Chinese New Year dishes, such as Shu Han Lee’s eight-treasure fried rice (made with luxury ingredients including Chinese sausage, dried shrimp and shitake mushrooms) and Michelin-starred Tong Chee Hwee’s prosperity salad (said to bring greater fortune depending on how high you toss the ingredients), to takeaway favourites including Andrew Wong’s Peking duck and Sally Abé’s Vegetable spring rolls, Great British Chefs’ Chinese New Year recipes span all regions of China.
Great British Chefs’ ultimate Chinese New Year selection shines a light on many of the most searched for Chinese recipes on the increasingly popular premium food platform.
Tom Shingler, Editor at Great British Chefs, commented: “Over the past year we’ve seen our users grow exponentially as home cooks look to recreate dishes from leading chefs and develop their skillsets. Our ultimate Chinese New Year selection features recipes from many of the UK’s leading Chinese chefs, with something to suit all levels of home cook. From dishes that are traditionally served to celebrate Chinese New Year, to takeaway favourites, to some surprises, there is a recipe here for everyone.”
Great British Chefs’ Ultimate Chinese New Year Recipes:
- Jeremy Pang’s Aubergine, green chilli and fish claypot
- Goz Lee’s Bak kwa – Chinese meat jerky
- Marcus Wareing’s Braised and roasted whole duck
- Helen Graves’ Char siu pork
- Jeremy Pang’s Chocolate-filled bao
- Jeremy Pang’s Dong bo ro
- James Ramsden’s Duck dumplings
- Shu Han Lee’s Eight-treasure fried rice
- Shu Han Lee’s Gluten-free steamed turnip dumplings (soon kueh)
- Jeremy Pang’s Hakka stuffed tofu
- Tong Chee Hwee’s Har gau
- Andrew Wong’s Peking duck
- Nisha Thomas’ Pork and chive dumplings
- Tong Chee Hwee’s Prosperity salad
- Jeremy Pang’s Real black bean beef
- Victoria Glass’ Sesame prawn toast
- Graham Hornigold’s Trio of chocolate dumplings with yuzu and ginger infusion
- Sally Abé’s Vegetable spring rolls
- Jeremy Pang’s Wok-seared venison with black pepper and oyster sauce
Great British Chefs is used by more than 13 million passionate home cooks and food obsessives, and features recipes from over 160 of the UK’s very best chefs. For aspiring chefs looking to hone their skills during lockdown, in 2020 Great British Chefs launched the Great British Chefs Club, a subscription service which offers members unlimited access to recipes across the site, as well as exclusive content, such as the Signature Series, showcasing videos from chefs including Kerth Gumbs, Mark Hix and Shuko Oda. Members also receive offers, gifts and other perks.
Home cooks can subscribe to the Great British Chefs Club at: https://www.greatbritishchefs.com/membership