"Chef May Chow fuses traditional Cantonese dishes with modern cooking techniques. On the menu: sourdough chicken-fat egg waffle, tea-smoked pigeon, and sautéed prawns with dried shrimp roe, pan-roasted pumpkin, and prawn oil."
"Chef May Chow fuses traditional Cantonese dishes with modern cooking techniques. On the menu: sourdough chicken-fat egg waffle, tea-smoked pigeon, and sautéed prawns with dried shrimp roe, pan-roasted pumpkin, and prawn oil."