Fried #hairycrab custard #大閘蟹戈渣 is, in Chef Tam’s own words, it’s about pushing#戈渣 to the limit—pushing the delicate crab flavour, frying the custard before it explodes, and using the minimum amount of starch to maintain lightness. It is a high wire act. Chef Tam’s Seasons x Lan Ting Yong #cantonesecuisine #guangzhoueats #hkig #hkchef #cheflife #foodblog #foodporn #asias50best #theworlds50best #michelinstar #oadtop100 @cheftamkwokfung @george_zhang___ @yong_guangzhou