News Snapshot:
Move over, three yellow chicken. Threadfin fish, or ma yau in Cantonese, is the latest local ingredient sweeping Hong Kong. Previously the mainstay of primarily Chinese restaurants, threadfin has gone mainstream – finding its way onto menus at Western restaurants offering distinctly untraditional preparations of the popular fish. It can be hard to describe the true tenderness of a fish such as threadfin, when it is fresh, fatty and cooked à point – how the plump flakes quiver precariously atop your chopsticks as you bring them to your mouth, and how its delicate flavour profile is elevated with a touch...
