Eat beat
China Daily |
Updated: 2019-12-27 08:54
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Jia springs into the new year
Jia's executive chef Ho Hau-yuen has designed a special menu for the upcoming Spring Festival holiday. Braised sea cucumber with black mushrooms in oyster sauce along with the wok-fried beef tenderloin and goose liver and balsamic vinegar are the two must-try additions. The Hong Kong native's signature poon choi, Guangdong's famous casserole, features a variety of seafood and rare mushrooms stewed to perfection.
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