Cuisine & Wine Asia — May-June 2017

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富

丽

糖

皇

In Chinese cuisine, when

malt sugar is applied to

a meat and that meat is

heated at 300°C, the sugar

caramelises and adds a

faint charred, sweet scent.

Alan Chan

pork belly braised in hua diao jiu (Chinese rice wine), soy sauce, palm sugar,

star anise & mandarin peel by Chef Alan Chan

barbecued pork rib with black sugar by Chef Alan Chan