inthekitchen
Photography by Ian McCausland
Chef Hu Guoguang, owner Tony Chow, and
chef Pan Yewen’s menu:
• Fish Mousse Soup
• Stir Fried Pickerel
•Sweet & Sour Mandarin Fish
• Fish Slices in Sichuan Hot Chile Broth
ciao! / feb/mar / two thousand sixteen
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