In Chinese culture, there are meals that celebrate a single ingredient. Above: crispy vermicelli cooked in the chicken and seafood juices from two earlier courses at Sossam Tea House, in To Kwa Wan, Hong Kong. Photo: Sossam Tea House
In Chinese culture, there are meals that celebrate a single ingredient. Above: crispy vermicelli cooked in the chicken and seafood juices from two earlier courses at Sossam Tea House, in To Kwa Wan, Hong Kong. Photo: Sossam Tea House
Charmaine Mok
Opinion

Opinion

On the Menu by Charmaine Mok

Chefs show how to make the most of 1 ingredient in 2 inventive Hong Kong meals – a bream showcase and a three-dish chicken feast

  • Fabio Nompleggio of Asaya Kitchen at Rosewood Hong Kong has an entire menu dedicated to showcasing the Spanish dorada, or gilthead bream
  • At Sossam Tea House in To Kwa Wan, the juices from a chicken and lychee dish were used to steam crab and clams, which led to a glorious third and final course

Charmaine Mok
Charmaine Mok

Updated: 6:45pm, 30 Jun, 2023

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In Chinese culture, there are meals that celebrate a single ingredient. Above: crispy vermicelli cooked in the chicken and seafood juices from two earlier courses at Sossam Tea House, in To Kwa Wan, Hong Kong. Photo: Sossam Tea House
In Chinese culture, there are meals that celebrate a single ingredient. Above: crispy vermicelli cooked in the chicken and seafood juices from two earlier courses at Sossam Tea House, in To Kwa Wan, Hong Kong. Photo: Sossam Tea House
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