Chefs face a palpable, sometimes uneasy, tension when taking over the reins of a well-known restaurant. There’s a need to reinvent and revivify what’s being offered – thereby making one’s mark on the annals of said restaurant’s legacy – whilst retaining flavours and ways of doing that ought to be retained.
Newly minted executive Cantonese chef Hoo Chee Keong at Si Chuan Dou Hua Restaurant’s UOB Plaza branch has done exactly that, and to rave reviews too, since his new menu was introduced in July.
هذه القصة مأخوذة من طبعة August - September 2021 من Epicure Magazine.
ابدأ النسخة التجريبية المجانية من Magzter GOLD لمدة 7 أيام للوصول إلى آلاف القصص المتميزة المنسقة وأكثر من 8500 مجلة وصحيفة.
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هذه القصة مأخوذة من طبعة August - September 2021 من Epicure Magazine.
ابدأ النسخة التجريبية المجانية من Magzter GOLD لمدة 7 أيام للوصول إلى آلاف القصص المتميزة المنسقة وأكثر من 8500 مجلة وصحيفة.
بالفعل مشترك? تسجيل الدخول
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