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3. Ode to Fish

In my opinion, turbot is one of the sea’s finest produce. Its pearlescent, textured flesh with rich flavour is truly nature’s best work. To bring out the juiciness of the meat, we wrap it up with kadaiff and deep fry for a very short time. The dish builds a rich and luscious sweetness, complemented by the viscosity of Hong Kong-style abalone sauce.

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