ArrowArtboardCreated with Sketch.Title ChevronTitle ChevronIcon FacebookIcon LinkedinIcon Mail ContactPath LayerIcon MailPositive ArrowIcon PrintIcon Twitter

Ready or not, here comes contemporary Chinese cuisine

Innovative twists on tradition take center stage in Hong Kong and Macau

VEA Chef Vicky Cheng's "Silver Pomfret with Sichuan Chili Oil and Fermented Cabbage." (Photo by John Krich)

HONG KONG/MACAU -- The hot-and-sour soup comes with concentrated droplets of balsamic vinegar and scallion oil. The single crab leg, crusted with bean paste, is dipped in a concentrate of smoked basil and tuna belly. The staple ma po tofu features four colors of bean curd topped with chopped wagyu beef, served in a bowl lined with 1,000 dried bay leaves.

Sponsored Content

About Sponsored Content This content was commissioned by Nikkei's Global Business Bureau.

Nikkei Asian Review, now known as Nikkei Asia, will be the voice of the Asian Century.

Celebrate our next chapter
Free access for everyone - Sep. 30

Find out more