Chef Mango Tsang prepared foie gras and Wagyu beef fried rice at the event. Photos: The Star/Raymond Ooi
In the right hands, even a simple dish like fried rice can be decadent. This was proven true at the Michelin-starred Chef Demo @ Kuala Lumpur 2016 event last week, when chef Mango Tsang whipped up a plate of foie gras and Wagyu beef fried rice.
“Why not?” he replied with a smile, when asked why he decided to use the expensive ingredients for something as basic as fried rice. Tsang is the executive chef of two-Michelin-starred Ming Court of Langham Place in Hong Kong.
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