FOUR bites in and I realised that the Deep-Fried Fish Skin with Salted Egg Yolk, a new appetiser at Di Wei Chinese Cuisine Restaurant, was going to make me full before I could even make it to the mains.
Served in a small rectangular plate, the pile of crispy salmon skin was generously drenched in rich salted egg sauce, a nice yet addictive way to start your meal.
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