![]() “We want to create something you could get in Hong Kong, like cheung fun, which is a multi-textured roll of crisp prawn spring rolls wrapped in fine, chewy rice noodles. ![]() “A lot of yum cha places skip out on traditional Cantonese dishes,” Sun says. What makes it unique is each restaurant’s XO.” Royal Palace’s has a balanced heat through the complex, textural sauce. ![]() “Every Cantonese restaurant can get the same pippies in Sydney. XO pippies are also back, served in a house-made XO sauce that Wu says makes all the difference. It’s really important to use the whole animal and have minimal waste,” says Sun. “We would serve the crispy skin first, then the sliced pork meat you could make pork congee or have pork with e-fu noodles. Peking duck is served with pancakes, and a party of 20 to 30 might pre-order the suckling pig and eat it across multiple courses. Mud crab boiled in congee is a comforting dish paired with youtiao (lengths of savoury fried dough) and toppings of peanuts, spring onions, pickled vegetables and lettuce.
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