Take a bite out of history with our exclusive series on the delicious ingredients, dishes and techniques behind the unique taste of Hong Kong.
Having a mother who dares to experiment in the kitchen means home cooking in our family is never dull.
Though not a favourite of mine, her saa goeng gai, or sand ginger chicken, is memorable not least because of its distinct flavour.
The sand ginger powder is but one of many culinary essentials in her chaotic arsenal of seasonings.
Growing up in Hong Kong, our palates have been exposed to almost as many flavours as there are spices out there. And in this region, there are plenty.
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