Crispy fish skin yee sang from Wan Chun Ting, Sofitel Kuala Lumpur Damansara.
WHAT gives prawns that bouncy texture so savoured by diners at Chinese restaurants? Some say sodium bicarbonate mixed in a brine of ice cold water does the trick.
Sofitel Kuala Lumpur Damansara executive Chinese chef Leong Weng Heng begs to differ.
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