Fresh start, just desserts

By Li Yingxue | China Daily | Updated: 2019-08-23 08:59
Hong Kong chef Lau Shuncheung wants to bring authentic Cantonese flavors from Hong Kong to diners in Beijing.

According to Lau, the deep-fried swan-turnip pastry and the ground-almond cream with egg white are the two must-try traditional Cantonese desserts at the restaurant.

"I stick to the same flavors as I cook in Hong Kong with all my dishes, no matter where my diners come from," says Lau.

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