Japanese Shirataki noodles made from konjac yam. Also known as “zero-calorie noodles”
Rice paper (16cm) works well for wraps, salad rolls, spring rolls, desserts
3-piece bamboo steamer set
Dried black mushroom (fungus) for salads, soups etc.
For seasoning Peking Duck, stir-fries, wok dishes, dip
Rice paper square (19cm) works well for wraps, salad rolls, spring rolls, desserts
Japanese style noodles for soups or serve with sauces
Spice paste for wok noodles
Chilli oil
Mix for wonton soup Wenchou style
For salads, wok dishes, soups etc
For broths, soups, salads etc
Doubanjian aka Toban Djan sauce
Rice vinegar (acidity 5%) is good for soups, salads, stir-fries, sauces etc.
Whole water chestnuts are good for wok dishes, salads etc.
Spicy sauce for seafood
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