The Ichhong Catering

20/10/2026

11/10/2026

Slow morning, the sun just rises, the earth is warming, the birds are chipping. This morning I’m making a veggie breakfast Chinese way. Mushroom and veggies Bun.

Ingredients

For filling:
- 20g Shiitake mushrooms
- 300g Pok Choy (green cabbage)
- 1 tsp salt (for extract juice from cabbage)
- 1 tsp salt (for cooking)
- 1 tsp soy sauce
- 1 tbsp olive oil
- 1 tsp mince garlic

For the bun:
- 300g plain flour
- 3g yeast
- 10g sugar
- 15g pork fat
- 145g water (lukewarm)

Instructions

The Filling

- Prep Mushrooms: Soak and rehydrate the 20g Shiitake mushrooms in water, then finely chop them on a cutting board.

- Prep Pok Choy: Chop the 300g Pok Choy, place it in a large bowl, and mix with 1 tsp salt to extract the juice. Squeeze out the excess juice with your hands.

- Sauté Mushrooms: Heat 1 tbsp olive oil in a saucepan, add 1 tsp minced garlic, and then add the chopped shiitake mushrooms to stir-fry.

- Add Veggies & Seasonings: Add the chopped pok choy, 1 tsp salt (for cooking), and 1 tsp soy sauce into the pan. Stir-fry everything together.

- Cooling: Transfer the cooked vegetable filling into a bowl and set aside to cool.

The Dough

- Activate Yeast: In a small bowl, combine the 145g lukewarm water, 3g yeast, and 10g sugar. Stir gently and let it sit for 10 minutes until it becomes foamy.

- Mix Dry Ingredients: In a large bowl (or stand mixer bowl), add the 300g plain flour and 15g pork fat (or lard/shortening). Rub the fat into the flour with your fingertips until the mixture resembles coarse breadcrumbs.

- Knead: Pour the activated yeast mixture into the flour. Mix until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for 8-10 minutes, until it is smooth, elastic, and soft. (Alternatively, use the dough hook on a stand mixer for 5-7 minutes).

- First Proof: Place the dough in a lightly oiled bowl, cover with a damp cloth and rest for 10 minutes. Dough does not need to be doubled in size.

Assembly & Shaping

- Divide and Roll: Divide dough into 10-12 equal pieces. Roll each piece into a small ball.

- Flatten Wrappers: Flatten each dough ball into a disk. Use a rolling pin to roll the edges of the disk, keeping the center slightly thicker than the edges. Your wrappers should be about 3-4 inches in diameter.

- Fill: Take the prepared vegetable filling and divide it into equal portions. Place one portion of the filling in the center of a dough wrapper.

- Pleat and Seal: Hold the edge of the wrapper with one thumb while using the other hand to pleat and fold the edges over the filling. Pinch the final pleats firmly together to seal the bun completely. Place the bun seam-side down on a small square of parchment paper. Repeat with all buns.

Second Proof & Steaming

- Second Proof: Place the finished buns (on their parchment squares) into your steamer baskets. Cover and place on a pot of warm water (40C°) to let the bun rise for 5-8 minutes. They should look slightly puffed.

- Steam: Place the steamer baskets on top of the pot of cold water. Steam over medium-high heat for 18 minutes.

- Finish: Turn off the heat, but do not remove the lid immediately. Let the buns sit for 5 minutes to prevent them from collapsing. Remove the steamer and serve the buns hot and fluffy!

09/10/2026

My homemade Egg Custard Bun. It is a great breakfast, morning and afternoon tea. This version is very easy. Recipe and step by step give you successful from first try.

Ingredients

For filling:
- 4 egg yolks
- 120g sugar
- 30g plain flour
- Pinch of salt
- 1/2 tsp vanilla extract
- 50g coconut oil or butter

For the bun:
- 300g plain flour
- 3g yeast
- 10g sugar
- 15g pork fat
- 145g water (lukewarm)

Instructions

The Custard Filling

- Whisk Wet & Dry: In a stainless steel bowl, combine the 4 egg yolks, 120g sugar, 30g plain flour, and a pinch of salt. Whisk vigorously until the mixture is smooth and pale.

- Add Flavorings: Pour in 1/2 tsp vanilla extract and 50g melted coconut oil (or butter). Whisk again to fully incorporate the fats.

- Cook the Custard: Transfer the mixture to a saucepan over low-medium heat. Stir constantly with a whisk or spatula. The mixture will transition from liquid to lumpy, and finally to a thick, cohesive mass that pulls away from the sides of the pan (similar to a thick dough). This will take 5-7 minutes.

- Cool Completely: Remove from heat and transfer the thick custard to a bowl. Cover with scrunched baking paper or a lid pressing it tightly onto the surface of the custard to prevent a skin from forming. Refrigerate until completely cool and firm (at least 1 hour).

The Dough

- Activate Yeast: In a small bowl, combine the 145g lukewarm water, 3g yeast, and 10g sugar. Stir gently and let it sit for 10 minutes until it becomes foamy.

- Mix Dry Ingredients: In a large bowl (or stand mixer bowl), add the 300g plain flour and 15g pork fat (or lard/shortening). Rub the fat into the flour with your fingertips until the mixture resembles coarse breadcrumbs.

- Knead: Pour the activated yeast mixture into the flour. Mix until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for 8-10 minutes, until it is smooth, elastic, and soft. (Alternatively, use the dough hook on a stand mixer for 5-7 minutes).

- First Proof: Place the dough in a lightly oiled bowl, cover with a damp cloth and rest for 10 minutes. Dough does not need to be doubled in size.

Assembly & Shaping

- Divide and Roll: Divided dough into 10-12 equal pieces. Roll each piece into a small ball.

- Flatten Wrappers: Flatten each dough ball into a disk. Use a rolling pin to roll the edges of the disk, keeping the center slightly thicker than the edges. Your wrappers should be about 3-4 inches in diameter.

- Fill: Take the chilled custard and divide it into equal portions. Place one portion of custard (a golf ball-sized scoop) in the center of a dough wrapper.

- Pleat and Seal: Hold the edge of the wrapper with one thumb while using the other hand to pleat and fold the edges over the filling. Pinch the final pleats firmly together to seal the bun completely. Place the bun seam-side down on a small square of parchment paper. Repeat with all buns.

Second Proof & Steaming

Second Proof: Place the finished buns (on their parchment squares) into your steamer baskets. Cover and place on a pot of warm water (40C°) to let the bun rise for 5-8 minutes. They should look slightly puffed.

- Steam: Place the steamer baskets on top of the pot of cold water. Steam over medium-high heat for 18 minutes.

- Finish: Turn off the heat, but do not remove the lid immediately. Let the buns sit for 5 minutes to prevent them from collapsing. Remove the steamer and serve the buns hot and fluffy!

06/10/2026

A few recaps from last Saturday 50th birthday event. It might make you feel dizzy 🥴 from our new camera man. There’s more foods that evening but only captured these.

Thank you so much to our client for this booking!

Please make a booking if need us help with foods for any occasion.

01/10/2026

A dish that represents my heritage. As a Cambodian-born Chinese, I grew up with both cultures. This is my all-time favorite Num Banh Chok. Traditionally, people also add prahok, but I can never eat it for some reason, so I cook my version without it.
Here is the simplified recipe for 2 servings, using simple garden veggies, coconut cream, salt, and sugar!

Ingredients (For 2 Servings)

Noodles & Fish:
- 2 bundles of dried rice vermicelli noodles
- 250g medium white fish fillet

Aromatic Paste (Kroeung):
- 2 stalks of lemongrass
- 1 small kaffir lime leaves
- A small piece of galangal
- A small piece of Garlic
- A pinch of turmeric or turmeric powder

Gravy & Seasoning:
- 500ml Water (for the pot)
- 1 tbsp Fish sauce
- 1 tsp salt,
- 2 tsp sugar
- 100ml coconut cream

Fresh Garden Veggies & Toppings:
- Cucumbers (julienned)
- White cabbage (shredded)
- Purple cabbage (shredded)
- Fresh garden herbs (like mint or basil)
- Chili powder or chili flakes

Simple Step-by-Step Method

Cook the Noodles:

Soak your dried rice vermicelli noodles in water, then boil them until soft and drain. Divide them into 2 serving bowls.

Poach the Fish:
Gently simmer your white fish fillet in a pot of water until cooked through, around 5-10 minutes then remove it.

Make the Paste:

Finely chop your lemongrass, kaffir lime leaves, and galangal.
Pound them in a stone mortar along with garlic, and turmeric until it forms a paste. Add the cooked fish into the mortar and pound it together with the paste.

Simmer the Gravy:

In your saucepan, add water (from the poach fish), fish sauce, salt,sugar, and coconut cream. Stir in the fish and paste mixture from your mortar and let it simmer until hot and flavorful.


Chop the Veggies:

Slice your cucumbers into thin matchsticks, and finely shred your white and purple cabbages.

Assemble & Serve:

Arrange the shredded cabbages and cucumbers over your noodles in the bowls. Ladle the warm coconut fish gravy generously over the top. Finish with a handful of fresh garden herbs and a sprinkle of chili.

** Note: Taste the gravy right before serving. If it tastes a little flat, add a tiny pinch more salt or a few drops more fish sauce.

30/09/2026

Mid-week cravings, sorted! Whether you're planning an upcoming gathering, a corporate lunch, or treating your guests, The Ichhong Catering brings fresh, handcrafted flavours straight to your table. Send us a message to discuss your next menu!

23/09/2026

Laminated spirals, crisp golden pastry, and a deeply aromatic chicken curry center.
Handcrafted in Sydney for your next team lunch or special event.
Order your catering boxes today at theichhong.com.au.

*Please note: Video is an example filmed for demonstration in our creative studio only.

22/09/2026

Sweet Corn in Banana Leaves

A memory from my childhood.
Growing up in a small cottage, I often walked to school without pocket money. On the way, there were vendors steaming fresh sweet corn wrapped in fragrant banana leaves. The aroma of sweet coconut and warm leaves filled the morning air, and I wished so deeply that I could buy one. In a humble home, having simple food on our table was our greatest happiness.

Today, wrapping these in my own kitchen feels like a quiet, tender gift to that little girl.

Ingredients (makes approx. 14–15 parcels):
2 fresh sweet corn cobs
160g rice flour
60g glutinous rice flour
120g sugar
120ml coconut cream
40ml water
¼ tsp salt
15 squares of banana leaves (fresh or frozen)

Method:
1 Prepare the leaves: Bring a pan of water to a gentle boil. Submerge the banana leaf squares for 1 to 2 minutes until soft and pliable. Gently wipe them dry with a clean cloth and set aside.

2 Make the batter: Husk and clean the fresh corn. Using a sharp knife, thinly shave the sweet kernels into a large mixing bowl. Add the rice flour, glutinous rice flour, sugar, salt, and coconut cream. Stir well, adding the water in small splashes until the batter becomes smooth, thick, and evenly combined.

3 Wrap: Spoon a generous mound of the corn batter onto each banana leaf square. Fold the sides inward to create a snug little pocket (as shown in the video).

4 Steam: Arrange the wrapped pockets neatly in a bamboo steamer. Steam over medium heat for 20 minutes until fragrant and set.

5 Allow them to rest and cool slightly before unwrapping—the cakes will settle into a tender, chewy bite infused with the natural aroma of the leaves.

18/09/2026

You know us for our catering events, but on busy weeknights, getting a fresh, handcrafted meal on the table shouldn’t take an hour.

We’ve packaged our signature dumplings so you can have restaurant-quality, juicy pan-fried dinners ready in your freezer anytime:

The 4-Flavour Chef Bundle — $120
• 120 Handcrafted Dumplings total (4 packs of 30 pcs)

• Prawn, Pork & Chive
• Classic Pork & Chive
• Chicken & Shiitake
• Vegan

• Complimentary extras: 1 jar of our Chilli Sauce + 1 jar of Chilli Jam included free

That’s 8 full dinners (15 dumplings per meal) for roughly $15 a dinner—working out to just $1 per dumpling for premium, handmade dim sum.

Order your bundle: theichhong.com.au

Limited batches rolled weekly. Delivery across eligible Sydney metro areas.

10/09/2026

🌿 OUR NEW WEBSITE IS LIVE! 🌿

We’re so excited to welcome you to the new home of The Ichhong — and to celebrate, we have a little gift for you. 💚

🥟 FROZEN FOOD LAUNCH BUNDLE — $120

Try all 4 of our handcrafted frozen dumpling flavours:
🥟 Prawn, Pork & Chive
🥟 Pork & Chive
🥟 Chicken & Shiitake
🥟 Vegetable

🌶️ PLUS receive FREE jars of our chilli sauce & chilli jams with your bundle!

Our dumplings are handcrafted in small batches and made for those busy days when you still want something delicious and comforting waiting at home.

And this is just the beginning...

🍲 More frozen home meals are on the way!
We’re currently waiting for our new packaging before we can bring the rest of the range online.

🌶️ A range of The Ichhong sauces is coming too, so there will soon be even more of our flavours to enjoy at home.

For now, we’d love you to be among the first to try our:

✨ 4-Flavour Frozen Dumpling Bundle — $120
🎁 FREE chilli sauce & chilli jams included
👉 Order through our new website:
theichhong.com.au

Please note: This launch offer is for our Frozen Food range only and does not apply to catering orders.

Free chilli sauce & chilli jams is available with the $120 4-Flavour Frozen Dumpling Bundle for a limited time from now till 30/09/2026.

07/09/2026

It’s never too good! Book now for your next event.