Wok-seared crab cake with bird’s nest and egg white. Photo: Agnes Chee

Cantonese recipes lost in time: book revives lavish dishes that disappeared from Hong Kong restaurants

  • Agnes Chee discovers traditional Hong Kong dishes that fell out of fashion because of price and labour over the last 50 years
  • Dishes include US$900 wok-fried giant sea conch and double-boiled pig’s stomach stuffed with chicken and bird’s nest
Topic |   Food and Drinks

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Wok-seared crab cake with bird’s nest and egg white. Photo: Agnes Chee
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