Chef Abhijit Saha Wins Triple Honours with Two Restaurant Awards and Chef of the Year Title
By Siti Zawani
With the ban of raw freshwater fish dishes due to Group B streptococcus infections, are chefs fretting over missing the quintessential ingredient? It doesn’t seem like it as according to “heavenly culinary kings” who created yusheng, the sauce is what matters most. Chef Hooi Kok Wai, who is one of the four chefs who transformed the fate of a Cantonese raw-fish dish into a must-have for the festive, said that the sauce should be a perfect balance of sweet and salty. He also acknowledged that customers’ safety takes priority over sticking to traditions. This year, many have resoluted to using abalone as a substitute, partly due to its auspicious meaning associated to it. Despite using a premium ingredient, there will not be a price hike for chef Wai’s Dragon Phoenix restaurant, which is currently managed by his son, Chris. Learn more here: http://bit.ly/1KlH4R9
