Nuestras recetas favoritas de Tony Tan para que las prepares a tu manera

Chef, cookbook author, cooking school host and champion of Asian cuisine, Tony Tan has earned household-name status in Australia. Having grown up in a restaurant-owning Hainanese family in Malaysia and cooked his way through much of the UK, France and Australia, our 2025 Outstanding Contribution to Hospitality Award winner is no stranger to food and hospitality.

With two acclaimed cookbooks under his belt, there’s no denying the wealth of Tony Tan recipes to try for yourself. And luckily for you, he’s shared over xx of them with us. Below you’ll find perennial favourites such as his char kway teow or sweet and sour pork, as well as detailed guides stepping you through how to master making chicken satay at home or roti canai from scratch.

Without further adieu, these are our favourite Tony Tan recipes you need to master at least once in your life.

A popular street food in Malaysia, this char kway teow is best cooked one serving at a time for maximum wok hey.

The curry laksa may be better known, but asam laksa is a breed all its own: sour, sweet and rich with fish.

This supremely comforting classic is a cinch if you know the tricks.

A colourful, gutsy South East Asian favourite, this is a dish worth getting your hands dirty for. Roll up your sleeves and give it a crack.

Sambal, dried shrimp and seasonal vegetables add up to one deliciously simple salad that’s ideal served as part of a banquet.

The superstar of South East Asian street food, satay is an ideal dish for the barbecue.

A multi-dimensional dish with briny, punchy and spicy flavours.

It’s sweet and sour but not as we know it. Tony Tan reveals the true brilliance of this much-loved Cantonese classic.

This surprisingly simple dish rewards a little attention to detail with a lot of flavour.

Get the lowdown on this fiery addictive dish hailing from Sichuan.

This popular Sichuanese dish is a heady mix of refreshment and spice, with peanuts and cucumber providing plenty of crunch. It’s the type of dish you could get addicted to.

Inspired by an asparagus dish eaten in Sichuan, Tony Tan stir-fries his own version with fresh shiitake mushrooms, ginger and soy sauce. So simple, so good.

You love eggplant but you’re short on time. This is the recipe for you.

A magical version of the Cantonese classic, with a robust chilli oil to boot.

A dish from China’s Chiu Chow community that makes the most of the top-shelf fresh fish.

We’ve added an utterly addictive Chinese condiment to this simple stir-fry.

Sure, it’s messy to eat. That just makes it more fun.

This Sichuan-inspired dish with great depth of flavour, and a decent level of spice.

A Taiwanese take on the classic three-cup chicken: just flash-fry the calamari with rice wine, soy sauce and sesame oil, and dinner’s ready.

A cinch to prepare, and it tastes even better the day after it’s cooked.

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

This vegetable curry involves marinating mushrooms in a mix of tamarind, ginger and lemongrass before grilling them and the results are powerful.

Malaysia’s favourite barbecued chicken, served with a savoury coconut sauce, is quite possibly the most fragrant bird you’ll meet and a cinch to make to boot.

Brine the bird for a juicier result and serve with a pickled cucumber acar for balance.

A classis Christmas ham with a spiced tomato sambal is the perfect case of East meets West.

Skip the takeaway and learn how to make this comfort food classic at home.