Why Tai O's Shrimp Paste Is The Best Hong Kong Ingredient, According To Gigi Paulina Ng
As part of our series celebrating the vibrancy and community within Hong Kong’s dining scene, we spoke to several of the industry’s leading lights about why they love the city’s unique food culture. Here, Gigi Paulina Ng—fourth-generation owner of Ser Wong Fun, one of Hong Kong’s longest-standing restaurants famed for their snake soup—tells us about the delicious dishes she makes with Tai O shrimp paste and Kowloon Soy sesame oil, and why her last meal in Hong Kong would be Beijing-style cuisine. Tell us about one of your favourite Hong Kong food memories. I remember going to The ...
Source: asiatatler.com