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Crispy fish skin yee sang from Wan Chun Ting, Sofitel Kuala Lumpur Damansara.
WHAT gives prawns that bouncy texture so savoured by diners at Chinese restaurants? Some say sodium bicarbonate mixed in a brine of ice cold water does the trick.
Sofitel Kuala Lumpur Damansara executive Chinese chef Leong Weng Heng begs to differ.
To maintain the sweet and juicy flavours and for that plump, tender and crunchy finish, all one needs is for the prawns to be fresh.
Jumbo sized sea prawns from Sabah served to diners no later than two days upon arrival is one of the featured dishes for the Chinese New Year celebrations at Wan Chun Ting.