Susan Jung’s lobster with ginger and spring onions. Photography: Jonathan Wong. Styling: Nellie Ning Lee

How to make Cantonese lobster with ginger and spring onions, ideal for a luxurious festive meal

  • Spoil yourself with this luxurious lobster dish, and serve it with champagne for special occasion
  • If you’re feeling particularly indulgent, begin with a tin of caviar to suit your budget
Topic |   Susan Jung's recipes

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Susan Jung’s lobster with ginger and spring onions. Photography: Jonathan Wong. Styling: Nellie Ning Lee
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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.