Executive chef Robin Zavou with some of his fermented ingredients at the Mandarin Grill + Bar in Central. Photo: Jonathan Wong

How fermentation is making Hong Kong restaurant dishes more flavourful and healthy

How chefs are using fermented foods – long associated with good digestion – to add a new dimension to Western, Chinese and vegetarian menus

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Executive chef Robin Zavou with some of his fermented ingredients at the Mandarin Grill + Bar in Central. Photo: Jonathan Wong
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