THESE days, most Chinese New Year menus feature variations of yee sang, a communal dish that gets everyone at the table involved in the tossing of ingredients for prosperity.
At 76, veteran chef Wong Ling Soon’s eyes still sparkle and his skin has a rosy hue that he attributes to double-boiled soups and collagen from the fin of a certain fish.
It was an appetiser stamped all over with chef Wong Ling Soon’s trademark: slices of abalone rolled with snow fungus surrounding braised duck tongues in a special sauce laid over jellyfish.