Siew Pak Choy can be lightly boiled, steamed, stir-fried, combined with other greens and used in soups. The stems and leaves are...
Each tiny leaf of Round Spinach is perfectly tender. It surprises you with its mild and delicate taste. Add it to hot...
Sawi Jepun (Putih) can be lightly boiled, steamed, stir-fried, combined with other greens and used in soups. The stems and leaves are...
Spring onions green stems are hollow, long, and slender with a pungent, bitter, and more herbaceous taste than the bulbs. Spring onion...
Water spinach also known as Kangkung, it has tender shoots and leaves. One of the essential dishes, both in home-style cooking and...
Local Parsley have mildly aromatic flavour being popular in fish, meats, soups, sauces, and salads. Parsley is often the principal ingredient of...
HK Choy Sum can be lightly boiled, steamed, stir-fried, combined with other greens and used in soups. It has a sweet, delicate...
Qing Long Choy has a slightly stronger taste compared to your normal chives. Best enjoyed stir fried.
Red Spinach has red veins in the leaves and deep red stems. They make beautiful addition to hot dishes, salads, sandwiches, and...
Mint leaves are great for seasoning your sauces, salads, stews, or adding it to a cup of tea. It is packed with...
A type of Chinese vegetable of the mustard family. Pak Choy has dark green leaves and white celery-like stalks that have a...