Pigeon, langoustine and cheeks

Pigeon is delicate, and it takes a good chef to cook it well, especially since it can be easily overdone or undercooked. The bird is a tasty morsel, but it is hard to find good pigeon, even in the best Cantonese restaurants.

At the China World Summit Wing's Grill 79, new chef Guven Uyanik surprises with his roasted pigeon with foie gras, an unusual offering on his degustation menu.

"Timing is very important," says the Canadian chef of Turkish origin. "I personally love pigeon. I tried it for the first time at 12 years old. I have always come out with good result with it."