#yellowskintigergrouper #brownmarbledgrouper can be tricky to cook since the skin tends to be rubbery and the meat tight and unyielding. Chef Tam’s solution is to slice the fish to a precise thickness so that both skin and meat are steamed to the perfect doneness at the same time. Chef Zhang’s sauce was equally thoughtful, by combining Sichuan pickled mustard greens with Cantonese preserved lemon. Chef Tam’s Seasons x Lan Ting Yong #guangzhoueats #hkig #hkchef #cheflife #foodblog #collaborationdinner #4handsdinner #asias50best #theworlds50best #michelinstar #oadtop100 @cheftamkwokfung @george_zhang___ @yong_guangzhou