Buying Guides

Pork soft bone is rib cartilage with meat attached; a long braise turns it gelatinous and silky, which is why it stars in braises, dim sum steamers and soups.

Ribeye is the better buy for most cooks: more flavour and more forgiveness, while tenderloin only wins when pure softness is worth the price.

Pork collar is the marbled cut from the neck end of the shoulder, juicier than loin and built for grilling, steaks and stir-fry.

Lamb is the young sheep for chops and roasts; mutton is the older, deeper-flavoured, cheaper one for curry and soup.

Buy three or four types of frozen finger food and count six to eight pieces per guest per hour when snacks are the meal.

The thigh is the juicy all-rounder, the drumstick is the easy braiser, and the whole leg is both of them joined together for roasting and poaching.

Steam the delicate fish, fry the firm or battered ones, and build soup on bones and firm slices: texture and fat pick the fish for every dish.

A whole chicken usually costs less per kilo and stretches into extra meals through the carcass, but parts win when you only eat one cut or cook on weeknights.

Plan 200 to 250g of sliced meat per adult plus 100 to 150g of seafood, then halve for kids; the checklist turns headcount into a shopping list.