The Cantonese Delicacies of Wing Lei Palace

Culinary Artisan: Attitude

Persistence in achieving perfection brings out the best flavors.

Executive Chef Tam Kwok Fung of Wing Lei Palace uses traditional Cantonese cooking methods to bring out the best in his ingredients. His Braised Fish Broth with Fish Maw and Vegetables uses wild-caught ocean fish to create a rich soup base, which when combined with fish maw, luffa, fungus and mandarin peel, creates a layered and rich taste.