Chefs pick recipes from north and south of Chaozhou for menu

The flesh of the chilled red flower crab Teochew style is firm and unlike the convention flower crabs which disintegrate when it reaches the mouth.

GOOD food is all about the ingredients and flavour but add presentation to it and diners can enjoy a memorable meal, worth coming back for.

This is what Oriental Group executive chef Justin Hor and guest Teochew cuisine master chef Lui Wing Ming want to achieve with their new Teochew cuisine promotion.