Golden oysters, a centuries-old Chinese New Year treat in Hong Kong, secrets to the best ones, and how climate change makes their future uncertain
Golden oysters are usually made with larger bivalves and are only semi-dried, which contributes to their lighter flavour and soft texture. Edwin Tang is the Chinese executive chef at Cuisine Cuisine. Photo: Jonathan Wong “The drier weather and the sunshine [in winter] are the perfect conditions to half-dry these oysters,” says Edwin Tang Ho-wang, Chinese … Read more
