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Defining Dishes is an IndyEats column that explores the significance of food at key moments in our lives. From recipes that have been passed down for generations, to flavours that hold a special place in our hearts, food shapes every part of our lives in ways we might not have ever imagined. There is a family scene I would love to engrave into my memory that involves my father, myself and my son, all making prawn wontons in one kitchen. Prawn wontons are so simple, like all good dishes, and they have a really special place in my heart. I have very fond memories of making them with my father, who is from Hong Kong, when I was growing up and it is my favourite dish. Now, it’s my five-year-old son’s favourite dish as well and he’s the same age I was when I first started making prawn wontons with my father, so it makes me excited to share the dish with him. When my son was younger, his Ye Ye (grandfather) would bring homemade wontons whenever he came over to my house in Peckham. But just recently, we were over at my parents’ home, and he made his first wonton. We were all very proud! It’s so nice because it’s a dish that has run right through my family, it was brought and championed here by my dad. He moved here in 1975 and has the classic first-generation immigrant story. He worked three jobs, moved around a lot, saved money and opened his first restaurant in 1985, 10 years after arriving in England. He finally retired in 2017, but he couldn’t get away from my restaurants. I opened my own establishment, Mr Bao in Peckham in 2016, and then Daddy Bao in my father’s honour. Even now when he comes around to visit, I make him talk more about restaurants. I think he enjoys it, though, and it reminds him of home. That’s really important now because ever since the 2019-2020 mass protests in Hong Kong, the country is a sad place at the moment if you’re from there. But it’s still an amazing place. My favourite part about making wontons from scratch was always the time spent with my dad. The chit chat between us, me kneeling on a stool and him standing at the counter. My hands were not as dextrous at that age and I certainly wasn’t practised, but he would be there to help show the right way to make the little parcels and finish them up for me. The bonding moment is what I cherish the most. Mum is English and she got involved too, she is actually amazing at it. Prawn wontons are also part of Christmas time for my family. Our big tradition is to have a massive steamboat on Boxing Day, which most people of Chinese descent will be familiar with. It usually involves a big, steaming pot of soup on a constant boil, and everyone sits around the table cooking fresh, raw ingredients in it and eating as they go. Prawn wontons are a big, big part of that meal for us, especially now that we have a couple of young kids running around at Christmas time, they really love it. The thing I remember most about making wontons with Dad is the filling. He has his own method for making the prawn mince that goes inside the parcels. He gets his prawns and chops them up, mixes them with any additional ingredients like garlic, and then he would make me pick up a handful of the mixture and throw it back down onto the chopping board, pick it up and throw it back down. It somehow aerates the mince and softens it, and makes it stickier so there aren’t big chunks of prawns floating around. I haven’t really adapted Dad’s recipe for myself, aside from the type of dipping sauce I like to have with them. We keep it very traditional. Oh, I suppose I do have a slight modification, actually. I like to mix gambas (white) prawns from the southwest coast of Spain with North Atlantic shrimps, which are tiny, tiny little crustaceans the size of your nail. They have got a really good flavour. I like to chop those up into the mince with the bigger prawns, add a bit of salt and white pepper, stir it through and then do the throwing method as my dad does. We usually make our own wonton skins. In a pinch, we’ll use shop-bought ones, but when we know we’ve got time we’ll make our own. At the moment, Dad makes handmade dumplings with my sister for her business so they have a dumpling skins machine – but we used to make them by hand, old-school style. He would roll them out because he could get the thickness of the skins right. It wasn’t possible when I was young as I had no idea and was clumsy! They have to be thin, but not so thin that they break or the wontons will open up in the water. It’s something I haven’t managed to master, but there’s still time. Some places don’t even use the regular wonton skins, and they are still amazing. One of my favourite restaurants ever was in Hong Kong – it has closed down now – but it was a hole-in-the-wall type of place that served two types of wontons: classic wontons or fish skin wontons. That was their entire menu. They used fish skins instead of pastry skins to wrap their wontons, and they were something like £1.20 for a bowl at the time. It was definitely the best meal I had with Mum, Dad and my sisters in Hong Kong. The wontons get boiled for two minutes. You can make a wonton soup with a base stock, using ginger, spring onions, salt, pork bones. Boil that down and skim off the top. Or, you can dip the wontons into a chili garlic sauce, which is how my dad likes – although another way I differ from Dad is that I like to add black vinegar to the sauce of soy sauce, garlic and chili, to add an extra layer of acid. You can also eat them as they are, they are completely delicious. My stomach is rumbling as I think about them. As my son gets older, it will be really nice to be able to make wontons altogether, the three generations of us at the kitchen island, chatting away. That’s what I’d like my son to take away from those sessions, the memory of doing it with his Ye Ye and me. I’d also like him to, in time, be able to link quality to food and what you’re putting in your body. I want him to understand that even though it’s so easy to go to the shop and buy something, everything starts out as a living thing. A prawn is an animal and a chive is a real plant grown in the soil. You don’t have to make it yourself and you should go to restaurants to support them, but when you do go, you’ll have a better appreciation for it. Frank Yeung is the chef-owner of Mr Bao and Daddy Bao in London. Read More The dish that defines me: Alex Outhwaite’s Vietnamese bun cha The dish that defines me: Eddie Huang’s Taiwanese beef noodle soup In Horto: Hearty, outdoorsy fare in a secret London Bridge garden Five dinner ideas from around the world to try this week Hi Barbie! Nine cocktails inspired by the doll’s most iconic outfits

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It’s that time of year again: The leaves are crunching underfoot, the weather is cooler, and, most importantly, Wayfair’s 48-hour Way Day event is back with huge savings on everything you need (or just want because it’s cute) for your home. Grab your wallet and sharpen your eye for design because this sale is here to save you tons of cash on everything from office chairs to comfortable bedding to small-space essentials. But these deals are only available until Thursday, October 26.

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Tea enthusiasts are up in arms about a new teabag in the works from PG Tips, which promises to brew in just 60 seconds. While most tea fanatics reccommend brewing a cup of English breakfast tea for three to five minutes, the majority of people are too time-poor or impatient to let their teabag infuse for more than one minute. PG Tips hopes it has come up with a solution by investing £50m on a new a new blend and bag that infuses in just 60 seconds, a venture that has taken the company two years to develop. In its research, the PG Tips found that 85 per cent of tea drinkers leave the bag in to brew for under a minute, while a staggering 45 per cent bin their teabag after less than 30 seconds. Tea experts at the company have developed a new design that features a square bag with room for the leaves to infuse. It is designed to not fold over on itself, which is said to improve the overall taste of the tea. If the bag folds, the leaves don’t have room to expand and can leave the tea lacking flavour. The company claims its new blend has the “perfect particle size” for a quick cuppa. The new blend is grown at high altitudes in Kenya and Rwanda, which the brand claims provides a better taste. However, some tea fanatics are not convinced. Jane Pettigrew, course director at the UK Tea Academy toldThe Times that the time taken for brewing is a key part of a tea break ritual, and rapid teabags, like PG Tips’s new creation, are an abhorrence. “We relish the three or four minutes it takes to brew a real cup of tea and benefit from the zen-like spirit of tea – the slow brewing of tea creates a magical few minutes in a busy, sometimes frantic day,” Pettigrew told the publication. “I really abhor this kind of ‘innovation’. It is not progress but a massive retrograde step backwards in what tea should be.” More than 100 million cups of tea are made every day in Britain, and 97.5 per cent of those are brewed from a bag, rather than made from loose-leaf variety, according to the UK Tea and Infusions Association. PG Tips has also announced that its 60-second teabag will be using more sustainable packaging and designed to have no plastic wrapping. It is said to be fully recyclable, and 33 per cent more compact than the current box. Liam McNamara, PG Tips General Manager, UK and Ireland told MailOnline: “We are immensely proud of the fact that British tea drinkers already enjoy five billion cups of PG Tips every year. “However, our tea-drinking habits and tastes are evolving. “With that in mind, our expert tea blenders have spent two years developing a new and better blend that delivers high quality taste to tea lovers. Our new PG Tips blend means consumers can expect a quicker infusion and a brighter, smoother, more consistent cup of tea that is full of flavour every single time, even for the nation’s impatient tea drinkers.” Read More Cats given vegan diets ‘have better health outcomes’, study claims We tested Jamie Oliver’s new cookbook and here’s our honest review Three ways to pimp up university student classics London’s best new restaurants from the past 12 months ‘Fried rice syndrome’: Dietitians warn against eating food left at room temperature The dish that defines me: Michele Pascarella’s Neapolitan ragu