For more insight into Cantonese cooking techniques, Fuchsia Dunlop visits the kitchens of One Harbor Road, a fine-dining restaurant in the Hyatt Hong Kong ho…
For more insight into Cantonese cooking techniques, Fuchsia Dunlop visits the kitchens of One Harbor Road, a fine-dining restaurant in the Hyatt Hong Kong ho…
MrFisheyesoupNovember 29, 2013 at 5:41 am
is fresh fish that matters most. no oil in this world can bring a dead
fish tasting like fresh fish.
Beth LogginsNovember 29, 2013 at 6:37 am
The real secret of the dish is the superheated oil. Without that it doesn’t
taste as good.