Grilled scallops with pork fat crackling and sizzled spring onion. Photography: Jonathan Wong. Stylist: Nellie Ming Lee

Susan Jung’s recipes for grilled scallops, and for roasted figs with ice cream

Susan tries to recreate two memorable dishes from her recent travels: a grilled scallop from the Princess d’Annam Resort & Spa, in Vietnam, and a dessert from Maggie Beer’s Farm Shop, in Australia

Topic |   Susan Jung's recipes

TOP PICKS

Grilled scallops with pork fat crackling and sizzled spring onion. Photography: Jonathan Wong. Stylist: Nellie Ming Lee
READ FULL ARTICLE
Susan Jung

Susan Jung

Susan Jung trained as a pastry chef and worked in hotels, restaurants and bakeries in San Francisco, New York and Hong Kong, before joining the Post. She is academy chair for Hong Kong, Macau and Taiwan for the World's 50 Best Restaurants and Asia's 50 Best Restaurants.