Deep-fried Mandarin Fish with Shanghainese Sweet and Sour Sauce — Photos: SAM THAM/The Star
INNOVATION in food keeps foodies interested and coming back for more — a lesson that executive Chinese chef Wong Wing Yeuk has taken to heart.
A Shanghainese native, Wong is aware that while diners crave authentic food, he must also think of ideas that keep his dishes interesting and appealing to old and new diners
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