Local Local Local

I realized how backward the HK restaurant scene is when I read the menus of the top western restaurants there and every fish is shipped in from Europe. If Hong Kong is located in the middle of a desert, then perhaps. But HK started with a fishing village with world famous seafood! Here I used local ingredients to make a European dish to make a point. The fish is from a giant grouper 龍躉. Chinese truffle slices are laid on top and then it is wrapped in jambon de bayonne (okay, ham travels well) and then sautéed in olive oil. The side is winter squash stewed with dried wild mushroom from Yunnan. A seared local scallop finished the dish. Everybody loved it, and the fresh grouper beat any fish anyone may ship in from Europe.