Frozen secret @HAKKASAN融合星级冰点

Vantage Shanghai - - HIGH LIFE 慢生活 -

I have no doubt that the fine dining pros are still playing their pioneering role in the game when a fresh fusion treat at Hakkasan caught my attention. Created by their executive head chef Tong Chee Hwee, who has an earlier culinary experience in Malaysia and Singapore, this Italian semifreddo, known as 'BingGao' to the old Shanghainese upper class since the French chefs brought it there almost a century ago, has a denser texture but still light enough to hit you with a hint of tropical delight. And the secret of its innovative twist is crushed meringue added to the coconut cream base, which I believe was inspire by Sangkaya, the Malaysian style of coconut ice-cream.


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