Stop what you’re doing because this episode is an Ultimate Fusion Chef Battle! Drawn at random, our Chefs were given two cuisines that they must fuse together in a cooking battle. Ben was given German and Vietnamese, while James was given Peruvian and Filipino. Sounds easy, right…?

We’d love you to come and hang out with us on Instagram at 4.30pm every week day where our chefs will be on hand to answer any foodie questions you have at this time and just create a fun place for us to all be together.

Apologies for lack of recipes at this time… whilst we aim to get them up… perhaps these similar flavours and ideas will inspire:-
Adobo Chicken: https://bit.ly/2wru1D2
Quinoa Salad: https://bit.ly/3abPjn0
Vietnamese noodle salad: https://bit.ly/2WxL6Gc

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Richard Ho of Ho Foods in NYC makes Taiwanese beef noodle soup, a dish he’s so passionate about, he devoted his restaurant to it.

Richard’s adoration for this complex dish and a lack of Taiwanese restaurants in New York City inspired him to perfect this beef noodle soup recipe, which requires building flavors with ingredients like ginger, goji berries, ginseng, cinnamon, licorice, a variety of soy bean pastes, fuji apples, rock sugar, and more. This fragrant soup also features braised beef shank and crunchy pickled mustard greens.

Check out the recipe here: https://www.vice.com/en_us/article/akw4m5/taiwanese-beef-noodle-soup-recipe

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