The essential Thai drunken supper noodles, a nice pad kee mao should be colourful and fun so you can feel happy while your mouth burns.
The combination of wide rice noodles + yellow noodles with a sweet and savoury sauce is a Singaporean favourite called kway tiao mee.
This nasi goreng tofu or Indonesian fried rice, is strong in flavour and topped with a vegan chickpea omelette for maximum protein power.
This vegan mee rebus is a warm and comforting Malay dish of yellow noodles in a spicy gravy thickened by blended pumpkin and potato.
Create an epic vegan nasi lemak plate from scratch with silky okara otak-otak, crispy ayam goreng-style tofu, and an onion omelette.
Springy and chewy king oyster mushrooms are perfect squid alternatives in this mouth-watering and simple vegan sambal sotong dish.
Ipoh horfun is an unassuming but comforting hawker dish from Malaysia / Singapore. Our vegan version replaces chicken with tofu sticks.
Loaded with spices, this soup is comforting and delicious. Best paired with a baguette and eaten with your hands and a friend.
Crunchy vegetables and a tasty stir-fry sauce make this vegan char kway tiao a very popular unhealthy indulgence from hawker stalls.
Vegan Hainanese Chicken Rice with aromatic rice, tasty king oyster mushroom meat, savoury drizzle sauce, and a tangy chilli on the side.
Vegan khao soi is a comforting chick’un curry noodle soup topped with tofu, crispy fried noodles, and preserved mustard.
Miang kham is a journey of flavours wrapped in a leaf. Every single one-bite parcel has the perfect combination of tastes and sensations.
Satay is a mainstay of Singaporean hawker centre food. This authentic vegan satay is aromatic and delicious, and will keep you wanting more.
This fresh but creamy vegan fish bee hoon noodle soup with thick slithery noodles and lots of toppings is a rainy day comfort food.
Satay bee hoon is a hawker dish that uses the spicy peanut sauce served with satays. This vegan satay bee hoon is peak ugly delicious!
This delicious mee goreng mamak is yellow noodles tossed in a flavourful tomato-sambal-soy sauce with cubes of tofu and potato.
Learn how to make delicious, chewy, salty-sweet chai tow kway / fried carrot cake from scratch. Both black and white versions!
This vegan or ah mee sua or Taiwanese oyster vermicelli with straw mushrooms and tofu rolls is thick, starchy, slurpy, and full of umami.
This Singapore-style vegan chicken curry noodle soup made with DIY seitan and tofu is flavourful, fragrant, warm, and comforting.
This vegan kam heong tofu is an intensely flavourful and aromatic dish, all savoury, sweet, salty, spicy, and umami at the same time.
Tohu thoke / Burmese Shan tofu salad is silky and creamy with the fragrance of garlic, shallots, and coriander. It is absolutely addictive!
Vegan mala xiang guo is an intense, spicy, flavour explosion. Various ingredients are cooked separately, then tossed in a mala chilli sauce.
This vegan bak chor mee is topped with shiitake mushrooms, tofu ‘fish cake’, leafy greens, a dumpling and crispy and fragrant fried garlic
This vegan sambal stingray is made with mushrooms coated in home-made sambal chilli sauce. Tasty and spicy with the fragrance of banana leaf.
Vegan Hokkien fried prawn mee is the combo of two noodles, vegan seafood substitutes, and handmade seitan stir-fried in a flavourful stock.