Fresh take on seasonal Shanghainese classics

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