Seven Cantonese Recipes, From Stellar Seafood to Comforting Claypots

Though it’s one of China’s eight major cuisines, Cantonese is arguably the most popular in Australia, evidenced by live seafood tanks and heaving yum cha services at Chinese restaurants around the country. 

Officially, Cantonese is the cuisine of Guangzhou, but its prevalence along China’s southern coastline, and thus a reliance on seafood, make it a natural fit for Australia’s coastal cities. But the cuisine also has plenty of fans inland, where char siu and dim sum classics such as har gow spin on lazy susans at our many great regional Chinese restaurants. 

Cantonese cuisine’s foundational ingredients – from aromatics to condiments and seasonings – are easily sourced in Australia, making it a fantastic one to explore in your own kitchen. These recipes from top chefs including Tony Tan and ArChan Chan are great places to start.

Golden Century’s XO pippies 

The Sydney Cantonese institution’s signature was once hailed the “best dish in the world” by Momofuku’s David Chang. The dish combines fresh, sweet pippies (carefully removed from the heat just as they open), pungent house XO sauce and a scattering of spring onions.

Spice Temple’s prawn toast

During Chinese New Year celebrations, households keep their tables laden with sweet and savoury treats to share with family and friends. Prawn toast ticks a big box in the savoury department, but there’s no reason why you can’t eat this crunchy, gingery snack all year round. 

Alvin Sim’s salt and pepper squid 

In Australia, salt and pepper squid has well and truly transcended its Canton origins, and has become a staple on Thai, Vietnamese and even pub menus. This version comes courtesy of one of Australia’s finest hotels. Pepperberry, saltbush and kunzeah leaf give the dish a very Australian spin. 

Raymond’s combination fried rice

Fried rice is a near-universal crowd-pleaser. This version, from regional NSW restaurant Raymond’s, is loaded with char siu, ham, chicken and prawns. Plus, a dash of chicken powder in its soy-based sauce for the extra-savoury kick that makes fried rice particularly satisfying.

Tony Tan’s claypot rice

When the weather’s cold, make the legendary chef’s Cantonese claypot rice. This one-pot warmer is layered with tender chicken, lap cheong sausage and shiitake mushrooms. Use a traditional claypot to achieve a bed of rice with a satisfying crisp crust.

ArChan Chan’s soy-sauce chicken

The ex-Supernormal chef’s take on a Hong Kong classic sings when you use the rare, first-press soy sauce tau chau. But you can still whip it up with whatever soy sauce you have lying around. Serve it at room temperature, finished with a hot pour of gingery soy broth and plain rice.

Tony Tan’s Cantonese lobster

Tony Tan’s luxurious lobster dish is inspired by a version at the three-Michelin-starred Hong Kong T’Ang Court Restaurant. Its red hue symbolises good luck in Chinese lore, and lobster is also said to bring energy and prosperity. This is what to make when you really want to push the boat out. 

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