Ingredients for fish head curry, from Bibi & Baba in Wan Chai. Photo: Jonathan Wong
Ingredients for fish head curry, from Bibi & Baba in Wan Chai. Photo: Jonathan Wong

How curry spread across Asia, spawning local versions from Japan to Indonesia, Singapore and Thailand – and three Hong Kong chefs serving regional curries

  • Curry is a blanket term used for numerous dishes, and most Asian countries’ curries have their own styles and flavours; all are available in Hong Kong restaurants
  • We talk to chefs from Hotal Colombo, serving Sri Lankan dishes, Bibi & Baba, with Malaysian, Singaporean and nyonya food, and Samsen, home of Thai curries

Topic |   Food and Drinks
Ingredients for fish head curry, from Bibi & Baba in Wan Chai. Photo: Jonathan Wong
Ingredients for fish head curry, from Bibi & Baba in Wan Chai. Photo: Jonathan Wong
READ FULL ARTICLE