A culinary page-turner

Jereme Leung elevates simplicity into art at his wharfside eatery From a Chinese Cookbook, Mike Peters reports from Shanghai.

The beef is paper-thin, sliced from the cow's shoulder, and flash-fried with chef Jereme Leung's sun-dried tomato spice. The resulting nibbles are crispy and caramelized, like the common candied Chinese walnuts stir-fried with sesame.

The taste, however, is far from ordinary.