U.S. cheeses featuring Chef Edward Chong of Marina Mandarin Singapore

By: Qian Leung posted Dec 08th 2017 04:27PM


Since cheese is not so commonly used in Chinese cuisine, Chef Edward Chong of Marina Mandarin Singapore is trying it for the first time. The U.S. cream cheese is stuffed inside prawn balls, which are then deep-fried. “When you bite into it, it should melt like lava inside your mouth,” explains Chef Chong. “U.S. cheese has given me a good first result, in the future, I’ll look forward to exploring other types of U.S. cheeses.”   
 
Understand more about U.S. cheeses here and here.
U.S. cheeses are available in the Singapore market here.
 

 

 

 


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