Stirring up creativity in Cantonese dishes

By GRACE CHEN

Steamed Prawn Ball with Mozzarella Stuffing (left) and Roasted Black Chinese Goose at Xin Cuisine. — Photos: LOW LAY PHON/The Star

ARRIVING in a mini bamboo steamer is a serving of Steamed Prawn Ball with Mozzarella Stuffing.

When the lid is removed, diners are pleasantly surprised to discover the prawn ball in the shape of a lychee.

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Xin Cuisine , Concorde Hotel Kuala Lumpur , Foong Ah Kwai , Cantonese cooking , roasted goose , Musang King durian , Chinese restaurant

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