Published
The young master chef featured is the winner of the #BronzeAward at the Young Chef Chinese Culinary Competition’s Youth Category. In Cheung Chin-to’s award-winning dish “Rest by the Sea．Fruity Forest．Mid-Summer”, he prepared scallops by immersing them in stock, searing and deep-frying. The results are unique-tasting #scallop noodles with apple dices, scallop puffs, and scallop with corn sauce. He also uses fruits to highlight the freshness and aroma of the scallop, giving the dish a summer sensation.
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