Chinese Ingredients

Kumquots are a delightful and fun addition for garnish. Eat the whole fruit, skin on and all. The taste starts off very sharp and tangy and then turns sweet and citrus like. Delightful to pop in the mouth as a palet cleanser...

Bok choi is a type of Chinese cabbage that is part of the mustard family. The word is from the Cantonese language and literally means ‘white vegetable’. The stems are indeed white with a crisp, crunchy texture, leading into green, cabbage-like leaves. It is one of the most common vegetab...

These pancakes are perfect to wrap duck, lamb, seafood or vegetables. The pancakes can be steamed in a steamer for 6 minutes or microwaved, until they are hot and ready to fill! Amazing with hoisin duck to make crispy Chinese pancakes..

Lychees are a wonderfully delicious fruit. The gnarly pinkish skin is easily peeled back to reveal milky white flesh that, when bitten into, releases heavenly juice full of honeyed sweetness. They are popular in many parts of Asia where they are often used in desserts. The fruit has a long history o...

This trio includes Jasmine Green Tea Pearls, Giant Flowering Tea Bulbs (made from jasmine flowers and needle green tea leaves), and Damask Roses. All of the teas are low in caffeine, and aid detoxifying, hydration, digestion and enhance relaxation! They have been described as the ‘Dom Perignon of ...

Baby rice crabs are a popular delicacy in the Philipines and other South-Eastern Asian countries. The shell of the baby-crabs is not as tough as larger crabs, and is similar in thickness to prawn shells so it crisps up nicely when fried and is edible without having to shell the crab. The meat insid...