Double-boiled pig’s stomach stuffed with chicken and bird’s nest. Wok-seared crab cake with bird’s nest and egg white. Wok-fried thinly sliced giant sea conch “snow flakes” with chicken fillet and crispy ham medallions.
These are just some of the dishes that wealthy customers used to order in high-end Cantonese restaurants in Hong Kong decades ago.
But, they eventually disappeared from menus because they were too laborious or difficult to prepare, or the price charged didn’t make them worth the effort.
Malaysian-Chinese freelance food writer Agnes Chee had never heard of these dishes before.
She later asked seasoned chef Chui Wai-kwan, who had been cooking for over 50 years, to make some of
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Aug 05, 2019