Malabar scallops at Chaiwala in Central. Photo: Tory Ho

The changing face of Indian cuisine in Hong Kong – wagyu beef, scallops and deconstructed dosas

  • From beef sous-vide, slow-cooked for 48 hours then finished in a tandoor clay oven, to a new take on dosas, it’s all about elevating Indian menus
  • Chefs are trying to spice up old recipes
Topic |   Food and Drinks

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Malabar scallops at Chaiwala in Central. Photo: Tory Ho
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