Cook Book

Sichuan, foodie tour – final and never least… So honored to have tasted the vege…

Sichuan, foodie tour – final and never least…

So honored to have tasted the vegetarian menu by Chef Tony Hu, actually mastering the flavours and textures, utilizing native and seasonal elements after all.

Memorable rolls of kelp, tofu and black truffle. Additionally, a scrumptious Kung Pao made with mushrooms as an alternative of the standard hen.

Related Articles

2 Comments

Back to top button