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Which is so anthony: but a lot of what you ve been saying in fact reminds me of a certain cinematographer i know. jenny: exactly. anthony: positive energy harnessed appropriately one could turn ones full attention to the food. sauteed prawns with pomelo pith fried shrimp roe and prawn oil. may: those are dishes that i feel even hong kong people don t do it so much anymore because it s such an old-fashioned dish so we want to make it cool again. anthony: tea smoked pigeon served medium rare. sea salt on the side. oaxaca style chicken poached in shaoxing wine with oyster mushroom fried rice and shiitake broth. may: again this would feel like a very traditional cantonese dish but it s not because it doesn t really exist in its form and combination. anthony: pig brain with burnt pear vinaigrette. all of it truly stunningly delicious. jenny: there s something that ....
Where the light comes from. which is so anthony: but a lot of what you ve been saying in fact reminds me of a certain cinematographer i know. jenny: exactly. anthony: positive energy harnessed appropriately one could turn ones full attention to the food. sauteed prawns with pomelo pith fried shrimp roe and prawn oil. may: those are dishes that i feel even hong kong people don t do it so much anymore because it s such an old-fashioned dish so we want to make it cool again. anthony: tea smoked pigeon served medium rare. sea salt on the side. oaxaca style chicken poached in shaoxing wine with oyster mushroom fried rice and shiitake broth. may: again this would feel like a very traditional cantonese dish but it s not because it doesn t really exist in its form and combination. anthony: pig brain with burnt pear vinaigrette. ....