Chef elevates Cantonese cuisine with hands-on approach

Braised fish broth is a traditional dish originating from Shunde in Guangdong province, a city picked by the UNESCO Creative Cities Network as a Creative City of Gastronomy in 2014.

The fish has to be hand-shredded and braised in the cream-colored soup made with the fish bones.

Hong Kong chef Tam Kwok-fung makes his own version of the fish broth based on the flavors of his childhood in his hometown of Shunde, but he elevates the dish by using wild fresh fish such as grouper and adding fish maw, and by incorporating vegetables like black fungus and adding strips of dried orange peel to enrich the flavor.