You slowly poach a whole (ideally free-range) chicken and flavor it with fresh scallions and ginger. After cooling, simply carve and serve with salted ginger scallion oil (and maybe a little soy sauce).

Hong Kong style egg waffle comes in a golden colored honeycomb shaper. It gives one an extraordinary experience when biting on it as it has a distinct texture of having a crispy shell with inner softness.

Char Siu is a classic Chinese Cantonese-style barbecue of roasted pork with a blend of salty and sweet, flavors with a hint of spice.