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IN a nod to the place where he started his career, chef Tommy Choong Chan Hoo has created a special menu of Hong Kong-inspired Chinese dishes for Malaysians to indulge in.
This year’s new variant of yee sang, the Chiu Chow Yee Sang, was inspired by chef Alex Au’s travels and the local yee sang he had sampled.
THE ubiquitous yee sang can be a good blank canvas to put a creative and fun spin on Chinese New Year festivities.
Chef challenges the norm to include fresh ideas in presenting Chinese dishes.
Specially curated Hakka lei cha sauce adds herbal touch to signature yee sang.
E&O Hotel offers menus for private dining at premises or takeaway choices.
THE Mandarin character for “fresh” (xian) is made up of two other characters which are fish (yu) and lamb (yang).
EARTHY and intense in taste, black truffles feature prominently in a couple of dishes in chef Ben Lim’s festive menu, as he finds that they lend a fragrant touch to the dishes.