Inspired by his recent exploration into Hong Kong’s gastronomic offerings, Head Chef Tommy Choong presents 4 savoury dishes.
Black Truffle Shrimp Toast
Steamed Giant River Prawns with Glass Noodles & Garlic
Braised Oxtail, Tendon & Tripe with Brown Bean Sauce, Served in Claypot
Crispy Baby Cabbage Stuffed in Squid Paste