How to make chef Craig Wong’s bay scallop and shrimp balls
By Erin Neilly
Craig Wong’s bay scallop & shrimp balls with C-Plus red vinegar gastrique “When you’re a kid, there’s nothing fun about your parents dragging you along to a Chinese wedding … except for the 10- course gourmet feast! The ‘hai keem’ stuffed crab claws were always my favourite,” says Craig Wong of Patois and the new … Continued