Bernice Chan
Bernice Chan
Opinion

SCMP Columnist

Diner’s Diary by Bernice Chan

Why this wagyu on Hong Kong plates tastes different: herd’s chocolate diet

South Australian premium beef producer includes 2kg of Cadbury’s milk chocolate, and Allan Candy gummy worms and bears, in steers’ daily feed, producing meat that lacks the oily taste of some wagyu cuts

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Bernice Chan

Bernice Chan

Bernice Chan is a senior writer on the Culture desk. She samples more than her share of dishes around Hong Kong and writes about people and issues that make an impact on the city.