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Yuki Sugiura

Petty Pandean-Elliott is chef and author of numerous cookbooks, including The Indonesian Table.

Pork satay skewers with spicy rica-rica dipping sauce.

Nisha Katona’s ginger beer, onion and broccoli bhajis.

Aside from white Beijing leek and cucumber, Peking duck can be nicely complemented with crushed garlic or pickled vegetables.

Peking duck is one of the world’s great dishes and as much an emblem of Beijing as the Forbidden City or the old hutong lanes. A skilled chef is said to be able to carve each duck into more than 100 pieces. Normally, the skin is savoured first, perhaps with a sprinkle of sugar, followed by the meat with all the trimmings.

Use a large ladle or spoon to pour the mixture over the duck several times, as if to bathe it, until the skin is completely coated.

Tarte tatin is a gloriously sweet, sticky, salty affair, best served with a dollop of whipped cream.

The most famous characteristic of Sichuanese cuisine is its fieriness, derived from the liberal use of red chillies.

Korean cuisine has a rich and delicious heritage of fresh produce, fermented dishes and fried street food.