Top sushi chef Nic Watt and Ching-He Huang cook up an impressive Asian banquet that’s easier than it looks.
Classic: It’s got to be dumplings. For Nic, it’s prawn and cod gyoza. For Ching, it’s prawn and Chinese chive dumplings.
Simple: Meat is on the menu, with Nic’s miso lamb cutlets and Ching’s spicy ribs with cucumber pickle.
Ultimate: The feast gets decadent. Nic makes beef shabu shabu, Ching creates a black bean dressed lobster.
