It was an appetiser stamped all over with chef Wong Ling Soon’s trademark: slices of abalone rolled with snow fungus surrounding braised duck tongues in a special sauce laid over jellyfish.
The subtly spiced and tender duck tongues came with a garlic chilli dip, and the delicate slices of abalone with crunchy snow fungus was a mirror of the 1970s when the chef ruled in his own Rasa Sayang restaurants.
Already a subscriber? Log in
The Star Festive Promo: Get 35% OFF Digital Access
Cancel anytime. Ad-free. Unlimited access with perks.
