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Tatler Hong Kong (Digital)

Tatler Hong Kong (Digital)

1 Issue, August 2023

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DISHING OUT INNOVATION

Five dishes that illustrate each chef ’s innovative Asian cuisine
DISHING OUT INNOVATION
SHREDDED DUCK MEAT SOUP Man Ho Chinese Restaurant, Hong Kong The shredded duck meat soup is a twist on a traditional Hong Kong winter warmer: snake soup. Recognising that some diners were unable to enjoy this classic dish due to supply issues and dietary preferences, chef Jayson Tang substitutes duck for snake and pairs it with an array of ingredients including chicken, fish maw, mushrooms, ginger, bamboo piths and mushroom. This adaptation aims to bring Cantonese traditions to a broader audience. PRAWN & SHELL, EGG YOLK Beta KL, Malaysia Chef Raymond Tham’s Tour of Malaysia menu at Beta is constantly evolving; but one of the innovations that transforms something familiar into a new dining experience, while maintaining the essence of Malaysian heritage, is a version of prawn noodles from Penang.…
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Tatler Hong Kong (Digital) - 1 Issue, August 2023

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