Top 10: If you could learn to cook one meal perfectly, what would it be?

Anson Ng Wai-wan, 12, Holy Angels Canossian School: I would learn to cook avocado and banana pancakes for my dad. He is allergic to eggs and cannot eat regular pancakes. I recently discovered a new recipe that substitutes eggs with blended avocado and banana, which is then mixed with flour and sugar. I could prepare a scrumptious fruit pancake to celebrate my dad’s birthday in October. I hope I will be successful and give him a nice surprise!

Choy Jun-yan, 14, Ho Yu College and Primary School (Sponsored by Sik Sik Yuen): Tomato with fried egg. My dad used to cook this for me when I was little, so I hold it close to my heart as it shows how much he cares about me. Unfortunately, ever since we moved to Canada, he hasn’t cooked for me as much. So if I learn this dish, I can show my father how much I appreciate what he has done for me.

Move to London inspired this Hongkonger to share recipes from home

Susie Wang, 14, Diocesan Girls’ School: I would choose to master stir-fried tomato with egg. This dish is the symbol of my childhood: my mother used to make this often for me because I loved it so much. I hope that by learning to create this meal perfectly, I will be able to taste my mother’s love anywhere I go.

Shen Ruililin, 16, Po Leung Kuk Choi Kai Yau School: The allure of dim sum lies not only in its exquisite flavours and delicate textures but also in the artistry and precision required to create each bite-sized masterpiece. It is a reflection of Hong Kong’s rich history and cultural melting pot. From the delicate flavours of Cantonese steamed buns to bold and spicy Sichuan dumplings, dim sum embodies our city’s diversity and vibrancy. By perfecting this meal, I would capture a piece of Hong Kong’s essence and be able to share it with the world.

Zhou Leran, 16, Munsang College: I would learn to make lasagne, a traditional culinary delight from Italy. This dish, with layers of pasta and sauce creating rich textures and flavours, illustrates the essence of Italian cuisine. Although it might be a challenge to master such sophisticated cooking skills, the result would be incredible.

Vaibhavi Palshetkar, 15, Island School: Spaghetti. There is a certain precision required, from boiling the pasta for the perfect amount of time to ensuring the sauce is the right thickness. Plus, you can experiment with different ingredients to change things up, and leftovers are definitely useful for busy weeks.

A healthy Hong Kong street snack? Try pan-fried stuffed three treasures

Sophia Ling, 11, German Swiss International School: I would choose to master the art of the perfect soufflé. Not only is it a notoriously difficult dish to get right, but it’s also a show-stopper that never fails to impress. I can imagine presenting a perfectly risen, golden-brown soufflé to my guests, and if by some miracle, I manage to pull it off, I might even get a standing ovation!

Valerie Chiu, 13, St Mary’s Canossian College: I hope to be able to master stir-fried bitter melon with eggs. Bitter melon and eggs are both highly nutritious, and the savoury fried eggs counteract the bitterness in the melon. After an exhausting day, eating the melon reminds me that some sweetness always comes after bitter experiences.

Cherry Zhang Hoi-ching, 15, Tak Nga Secondary School: It would be mapo tofu. When I was little, my grandmother always made this dish for me. But during the Covid-19 pandemic, we only could video call online, and now, it’s difficult for her to cook. I wish I could make this dish for her.

Marina Tham, 12, St Paul’s Co-educational College Primary School: Spaghetti bolognese. I always eat this dish after playing golf or swimming. If I can learn how to make it myself, I can cook it whenever I want.