The Lamb Cheek and Shank Soup with tossed Hoi Fu shark’s fin (羊頭蹄羹，一口魚翅) was a popular dish in the 60’s-70’s prized for its collagen-rich benefits, but fell out of favor due to its complex preparation. Chef Tam reinterpreted the dish with the cheek and shank of the lamb which is slow-cooked for hours with white pepper and galanga. The soup is paired with simmered shark’s fin - to be eaten separately or together with the soup.
The last dish is a delightful dessert - Pear and Chuan Bei Soup with Deep-fried Almond Puff (戈渣). The deep-fried custard puff is originally a savory dim sum but Chef Tam presented it as a dessert instead with almond tea as a basis. What a lovely rendition of a classic dish and another favorite of the meal!
New post up on the blog (link in bio!)👆🏻
Wing Lei Palace