U.S. cheeses featuring Chef Edward Chong of Marina Mandarin Singapore
by Qian Leung
@ 08 Dec 2017
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.
