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Steamed ‘Lion Head’ Beijing style with Abalone Sauce
Yaki Hitsuji to Ponzu / Grilled English Cut Lamb with Ponzu Soy Sauce
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Earl Grey Cured Loch Fyne Salmon bathed with Lemon Butter Sauce
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Photos by Cheryl Chan Photography
Cod Fish
scones
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Fried Noodles “Sang Mee” with King Prawns Topped with Egg Broth 滑蛋生蝦面
Photos about Food at Back Alley (东美档)
Fresh Clams
The Special Sauce
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Xi-ham
Baked toufu mix, RM10
