Frozen crystal skin prawn dumpling, hailed as the first of its kind in the world, and fresh preservative-free noodles are two of the value creations to be highlighted at this year’s Food&Hotel Asia (FHA). The 20th edition of Asia’s largest and most anticipated biennial food and hotel trade show is happening in Singapore early next month.
New products and international-isation is the way forward, the organiser, Singapore Exhibition Services (SES), says in a press release. The skin used to make crystal prawn dumpling (hargow) is usually handmade with inconsistent quality. Local company Tee Yih Jia Food Manufacturing’s innovation is a more consistent hargow that will reduce food preparation time significantly to benefit restaurant owners and dim sum manufacturers, according to SES.
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