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Eating Out

Tasty tweak to usual festive feast

By JAROD LIM
Dragon Tiger Grouper is served in a casserole with shredded chicken, beancurd and mushrooms.

THE use of ingredients deemed auspicious is common among Chinese cooks when preparing festive meals for lunar new year.

Shangri-La Hotel Kuala Lumpur executive Chinese chef Terrence Foong is, however, adding a unique twist to timeless favourites by focusing on seafood this Chinese New Year.

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