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.
Ready or not, here comes contemporary Chinese cuisine
Innovative twists on tradition take center stage in Hong Kong and Macau