MILK MADE

Stir-fried milk. “It’s a strange dish with a strange name,” says Patrick Friesen, chef of Sydney’s Queen Chow. But after trying it at Pang’s Kitchen in Hong Kong’s Happy Valley he decided it needed to be on the new Enmore restaurant’s menu. The traditional Chinese dish is made from roughly equal parts milk and eggwhite, and usually served with scallops, but at Queen Chow Friesen serves it with roe, prawns and fried bread – “Who doesn’t like toast with their scrambled eggs?” he says. merivale.com.au/queenchow>