Presented as golf ball-sized pearls, the “Black Pearl signature” pork knuckle jelly ($26++) takes after the restaurant’s name ...
The Independent on MSN3d
How Worcestershire sauce, ketchup and brown sauce shaped Hong Kong’s foodHow Worcestershire sauce, ketchup and brown sauce shaped Hong Kong’s food - TV chef Jeremy Pang explains how British condiments found their way into Cantonese cooking – and shares his recipe for ...
The Independent on MSN3d
‘Most of the Chinese food you love? It’s from Hong Kong’: Jeremy Pang on the city’s irresistible cuisineJeremy Pang on the city’s irresistible cuisine - TV chef Jeremy Pang grew up on Cantonese food and spent summers eating his ...
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