搜尋結果
Singaporean Chef Jereme Leung began his culinary career at the age of 13, starting from the ground up in kitchens of Hong Kong. Throughout his career, he has mastered all four cornerstones of Chinese cooking ranging from dim-sum, Chinese barbecue, wok-cooking to knife work.
Specially curated to present lost masterpieces to ancient Chinese provincial dishes, 藝 yì by Jereme Leung does not look to present one specific style of Chinese cuisine.
