We've known Chef Sam Leong to be the master of contemporary Chinese culinary, and now he has reinvented several dishes for CNY using premium ingredients.
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One of the dishes is this 腊肠焖饭. Chef Sam took this comforting Cantonese classic, and tuned it up several notches with the use of Japanese pearl rice, premium Chinese sausages, and added pan-seared foie gras. All these are beautifully presented in a golden pumpkin bowl.
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Set menus and yushengs will be available from 10 January to 8 February 2020.
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