RESTAURATEUR
WILL MEYRICK
“This unique and flavourful entree is sure to get your taste buds tingling as you savour its spicy, seafood-based flavours. Paired with the classic Chinese noodle dish, chow mein, this combination brings together two distinctly different cultures in one delectable meal. Get ready to enjoy an exciting culinary experience that’s both cheerful and comforting.”
FOLLOW ME: @meyrickwill
RECIPE NOTE: This nuoc cham recipe makes 300ml. Store in an airtight container in the fridge for up to 1 week. It’s great for spring rolls or to drizzle over a salad.
THE LITTLE RICKSHAW
TRINH RICHARDS
“This is my take on a dish from my childhood. It’s a texture party and something that’s just fun to eat.”
FOLLOW ME: @trini.richards
RECIPE NOTE: We made our own fried garlic by thinly slicing a few garlic cloves and stir-frying them in a little hot vegetable oil until golden, but you can also use store-bought.
VIAND.
ANNITA POTTER
“The unctuous texture of the ink with the crispness of the snap peas and garlic shoots make this dish a textural delight. The subtle garlic flavour that comes from the garlic shoots really plays
