Braised fish maw, served with broccoli, black mushrooms, fatt choy and dried oysters. – GLENN GUAN/The Star
AS CHINESE New Year approaches, every restaurant chef starts thinking of new ways to spice up your yee sang dish and make it memorable.
For executive Chinese chef Loh Jiun Voon at Dorsett Grand Subang’s Chinese dining establishment The Emperor, this means including new ingredients, from the unusual to the luxurious such as Korean pear, to abalone for this Chinese New Year staple.
