Flavour notes,
guides & stories.
Taste tests, quick recipes, ingredient guides and the culture behind the snacks, noodles and staples we ship across the UK.
Sticks, Skewers and Small Hands: The Joy of Simple Kitchen Tools
From training chopsticks to bamboo skewers, the humblest kitchen tools make Asian cooking and eating more fun for everyone at the table.
20-minute Vietnamese two-noodle chicken stir-fry
Chewy rice noodles meet savoury Hao Hao instant seasoning in this quick one-wok weeknight dinner from the YummAsia noodles shelf.
The Pantry Shelf That Tells a Story: Palm Sugar, Rendang and the Art of the Malaysian Kitchen
From smoky palm sugar to a rendang spice blend and banquet-ready wet towels — the pantry staples that turn an ordinary dinner into an occasion.
The Pantry Taste-Off: Taro Leaves, Wet Towels and Steam Paper
We taste-test three pantry oddments — dried taro leaves, zodiac wet towels and dim sum steam paper — to see which earns a spot in your basket.
The story behind the noodles shelf: Japanese ramen and Vietnamese instant noodles
From Tokyo dorm rooms to Saigon breakfasts — how instant noodles became a global staple, and which packets to keep in the cupboard.
One-Tray Spiced Tea Chicken with Milk Tea Glaze
A 25-minute spiced tea chicken traybake with a milk tea glaze, quick pickles and a cold isotonic drink on the side.
Asian pantry drinks: a UK shopper’s guide to soya milk and Taiwanese teas
Discover creamy Thai soya milk and comforting Taiwanese tea sachets — plus easy ways to use them at home.
The Drinks Shelf Showdown: Coffee, Isotonic, and Milk Tea Picks
We taste-test a Vietnamese instant coffee, a Malaysian isotonic, and a Taiwanese milk tea to find the best drinks for your basket.
The story behind the Drinks shelf
The Art of the Bamboo Steamer: Dim Sum, Satay and the Joy of Gentle Heat
Discover the bamboo steamer's Cantonese roots, why steamed food tastes so good, and how to use skewers and steamers at home.
Sticky Sarsaparilla Chicken with Milk Tea Cream
A quick one-pan dinner using fizzy drinks from the Asian grocery — sticky glazed chicken with a creamy milk tea sauce.
The Joy of Bamboo: Steaming and Skewering the Asian Way
Discover the bamboo steamer and skewers—essential tools for dim sum, satay, and gentle steaming at home.
Noodles, explained: from Vietnamese soup to Korean carbonara fusion
A UK shopper's guide to instant noodles — what they are, where they come from, and how to cook them properly.
The Sauce Shelf Showdown: Sweet Heat vs. Deep Umami
We taste-tested a Malaysian shrimp paste and two Indonesian sambals to find the bottle worth your basket.
Instant noodles: a UK shopper’s guide to Asian styles
From Japanese spicy ramen to Vietnamese chicken noodles, our guide covers what instant noodles are, where they come from and how to use them at home.
The sauce shelf taste-off: 3 pantry workhorses we tested this week
We tried three very different picks from the YummAsia sauce shelf — from Filipino seasoning granules to Ceylon cinnamon — to see which earns a basket spot.
A 30-Minute Bak Kut Teh for Cold Weeknights
A quick, peppery pork-rib broth built on a spice sachet, finished with rice vinegar — weeknight comfort in half an hour.
No-Bake Grape Candy Chocolate Wafer Pops (10-Minute Weeknight Treat)
Turn two snack-shelf favourites into crunchy, chewy, fruity pops in just 10 minutes — no baking required.
Three iconic sauces from the YummAsia shelf and the stories behind them
From Japanese tonkatsu sauce to Indonesian sambal and Ghanaian shito, discover the stories behind three pantry staple sauces.