The Wang Report · Est. 2026 · Wang Family Kitchen
A family table for the dishes we love, from Taipei to Texas, in Hong Kong.
Any time is breakfast time
Warm oat cake baked with ripe bananas, cubed and pan-fried in butter until golden. No flour, no sugar. View Recipe →
Hard-boiled, soft-boiled, scrambled, or sunny side up. Cooked to order, always with a pinch of flaky salt.
Thick-cut bread toasted golden and spread with good butter. Simple, honest, perfect.
Ripe avocado smashed on sourdough with a squeeze of lemon, chili flakes, and sea salt.
Small plates to share around the table
Creamy chickpea purée whipped with tahini, lemon, and olive oil. Served with warm flatbread or crisp vegetables. View Recipe →
Cool Greek yogurt sauce folded with cucumber, mint, parsley, and a whisper of cumin. The perfect companion to kebabs. View Recipe →
Bright, chunky tomato salsa with onion, cilantro, jalapeño, and a squeeze of lime. Served with tortilla chips. View Recipe →
From around the world — the heart of the table
Taiwanese braised pork belly, slow-simmered in soy, rice wine, and five-spice until silky. Spooned over a bowl of hot white rice. View Recipe →
Japanese hot pot of thinly sliced beef, tofu, mushrooms, and vegetables simmered in a sweet-savory soy broth. Dip in raw egg before eating. View Recipe →
Hearty slow-simmered beef chili, Texas-style — no beans, just tender chunks of beef in a deep, smoky chili sauce. View Recipe →
Rich low-carb beef stew with tender beef, celery, mushrooms, and herbs in a savory bone broth. Comforting and wholesome. View Recipe →
Golden breaded chicken cutlet topped with marinara and melted mozzarella. Served with pasta or a green salad. View Recipe →
Thinly sliced beef and onions simmered in a sweet soy-dashi sauce, ladled generously over hot steamed rice. A Japanese comfort classic. View Recipe →
Juicy chicken breast strips coated in seasoned flour and panko, fried until golden and crunchy. Served with honey mustard or sweet chili. View Recipe →
Yogurt-marinated chicken charred in a hot pan, then simmered in a creamy spiced tomato sauce. Served over basmati rice. View Recipe →
Crispy breaded pork cutlet served alongside rich, thick Japanese curry over steamed rice. The ultimate katsu kare. View Recipe →
Spiced chicken layered with saffron basmati rice, fried onions, and fresh herbs — sealed and steamed until every grain is perfumed. View Recipe →
The perfect accompaniments
Silky aubergine halves pan-fried until golden, then finished under the grill with a sweet, umami-rich white miso glaze. View Recipe →
Tender-crisp broccoli florets blanched until bright green. A pinch of salt, a drizzle of oyster sauce or sesame oil.
Hong Kong-style blanched choi sum with a splash of soy and a drizzle of hot oil. Simple and clean.
Cauliflower florets boiled until just tender. Finished with butter, salt, and a crack of black pepper.
To sip alongside or on their own
Still, room temperature or chilled.
Electrolyte-infused water. Hydration with a little something extra.
Cold sparkling water with a fresh wedge of lemon. Crisp and clean.
Light, grassy, and gently caffeinated. Brewed fresh.
Roasted corn kernels steeped in hot water — naturally sweet, nutty, and caffeine-free. A Korean staple.
Semi-oxidised Chinese tea with a smooth, floral character. Between green and black.
Full-bodied and robust. Served straight or with a splash of milk.
Ready-made favourites from Fusion, Fairwood & the neighbourhood
Honey-glazed Cantonese BBQ pork, sliced thick. Sweet, smoky, and impossibly red.
Poached chicken steeped in a master stock of soy, star anise, and rock sugar. Silky skin, clean flavour.
Roasted until the skin is crisp and golden, the meat juicy underneath. Simple, satisfying, always good.
Fried pork chop over rice with gravy — Fairwood or Fusion style. The Hong Kong fast-food classic.
Tender brisket chunks braised in a rich, aromatic Hong Kong-style curry. Served over steamed rice.
Slow-simmered brisket in a clear, deeply flavoured broth with white radish. Comforting and light.
Roast chicken from Wing's — a household favourite. Crispy skin, reliable, always delivers.
Recipes in the pipeline — coming to the kitchen soon
Marinated and grilled skewers of seasoned meat served with warm flatbread, tzatziki, and a side of rice or salad.
Bubbling Korean soft tofu stew with seafood or pork, kimchi, and a runny egg cracked in at the table. Served piping hot with rice.
Thinly sliced beef marinated in soy, garlic, pear, and sesame, grilled until caramelized. Served with steamed rice and banchan.
Clear, comforting broth with tender daikon radish and hand-rolled pork meatballs. A homestyle Taiwanese classic.
Fragrant coconut curry with green chilies, Thai basil, bamboo shoots, and chicken or beef. Served over jasmine rice.
Hand-rolled beef and pork meatballs simmered in a slow-cooked marinara. Served over spaghetti or with crusty bread.
Spicy stir-fried minced pork with Thai holy basil, garlic, and chili — crowned with a crispy fried egg over jasmine rice.
Belgian beef stew braised in dark ale with mustard, onions, and a touch of brown sugar — rich, tangy, and deeply savory. Traditionally served with frites.
Fragrant minced chicken or pork stir-fried with garlic, chili, and basil, served inside crisp lettuce cups with a tangy dipping sauce.
A savory trio of cured anchovies, spicy pepperoni, and briny olives — served with crusty bread.
Crisp romaine hearts tossed with creamy Caesar dressing, parmesan, and golden croutons. Simple and satisfying.
Romaine leaves dressed in bright lemon, extra-virgin olive oil, and shaved parmesan — finished with whole anchovy fillets for a salty kick.