Page 7 - Cuisine & Wine Asia 2019 - Mar/Apr 2019 Issue
P. 7
...it’s about taste!
Ah Hua Kelong lala clams
Han Li Guang | Labyrinth
Reminiscent of your favourite seafood tze-char place, lala clams from the local fish farm
Ah Hua Kelong are arranged neatly on a deep-fried wonton skin in the form of a half-
tart. The smoothness of the XO sambal served with this half- tart brings in the heat that
will ensure that you won’t clam down on how amazing the combination of tastes is.
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