欧博客户端:Chef Frankie Woo has still got the touch for Chinese fine dining

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THE starter of fresh salmon and salmon roe was a textural delight, with chopped bits of preserved radish and shallot giving the fish a little crunch and more flavour.

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Beneath the fish was a sweet and tangy blend of the juices of sawi, lime and pineapple. A crispy rice cracker topped the amazing dish.