Dinner with Gaggan Anand at this nice high end Cantonese restaurant, featuring some festive dishes.
Full account of the dinner is here: http://www.diarygrowingboy.com/2019/02/eating-with-chefs-no-bongwater-for-tara.html
Baked abalone with aromatic ginger (沙薑焗鮑魚)
Deep fried crab ball (百花釀蟹鉗)
Steamed fresh flowery crab with aged Shaoxing wine served with rice noodle (香醉紅蟳)
Braised pig elbow with pickled peel and plum (九製陳皮華梅豬手)
Stir-fried rice noodles with beef (乾炒牛河)
Stir-fried glutinous rice (蠔香八珍糯米飯)
