Leafy Vegetables
HK Choy Sum can be lightly boiled, steamed, stir-fried, combined with other greens and used in soups. It has a sweet, delicate...
Siew Pak Choy can be lightly boiled, steamed, stir-fried, combined with other greens and used in soups. The stems and leaves are...
Sawi Jepun (Putih) can be lightly boiled, steamed, stir-fried, combined with other greens and used in soups. The stems and leaves are...
A type of Chinese vegetable of the mustard family. Pak Choy has dark green leaves and white celery-like stalks that have a...
Kai Lan has a slightly bitter taste and is more commonly cooked with aromatics or light sauces to help balance out the...
Red Spinach has red veins in the leaves and deep red stems. They make beautiful addition to hot dishes, salads, sandwiches, and...
Each tiny leaf of Round Spinach is perfectly tender. It surprises you with its mild and delicate taste. Add it to hot...
Water spinach also known as Kangkung, it has tender shoots and leaves. One of the essential dishes, both in home-style cooking and...
Malabar Spinach is a fast growing, soft stemmed vine with succulent leaves. When cooked they have a very smooth and slightly slimy...
Qing Long Choy (Chinese Chives)
Qing Long Choy has a slightly stronger taste compared to your normal chives. Best enjoyed stir fried.
Local Parsley (Coriander) have mildly aromatic flavour being popular in fish, meats, soups, sauces, and salads. Parsley is often the principal ingredient...
Spring onions green stems are hollow, long, and slender with a pungent, bitter, and more herbaceous taste than the bulbs. Spring onion...