The culinary science behind baked stuffed crab shell at Hong Kong’s T’ang Court

scmp.com 5 h 香港

T’ang Court has spent more than a decade holding three Michelin stars at The Langham Hong Kong, with a menu that puts refined Cantonese cooking and tradition ahead of spectacle. Executive chef Wong Chi Fai has been at the restaurant for over 25 years, overseeing dishes that draw on classic Cantonese cooking while meeting the demands of a hotel’s fine-dining room. The baked stuffed crab shell is on

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