Crispy Scal­lops with Fresh Pear, Shrimp Paste and Yun­nan Ham

Crave - - FINAL FEAST - Chan Yan-tak Ex­ec­u­tive chef, Lung King Heen at Four Sea­sons Ho­tel Hong Kong

“For my last meal, I want crispy scal­lops with fresh pear, shrimp paste and Yun­nan ham. Shrimp paste is sand­wiched be­tween an Aus­tralian scal­lop and a slice of fresh pear; a small piece of Yun­nan ham is placed on top of the scal­lop and it is then deep-fried. It’s a dish I’ve cre­ated and I’m very proud of it. I didn’t put it on the Lung King Heen menu when it first opened, yet a lot of guests still re­mem­bered it and re­quested it. It’s a kind of ac­knowl­edge­ment from guests that I’m very grate­ful for.”

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