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2014-01-24
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If it was not for OpenRice's XO sauce tasting paired with Kin's Chinese radish pudding I would not known that Kin's kitchen has moved from Tin Hau to Wan Chai.The last time I went was to celebrate some birthdays there.Although the Chinese radish pudding was not the star of the show at the tasting, I tried it on its own.I liked it the way it was thinly sliced because it was easier to eat.++++++++++Lightly pan fried Chinese radish pudding:Usually I prefer it steamed or lightly pan fried because it
The last time I went was to celebrate some birthdays there.
Although the Chinese radish pudding was not the star of the show at the tasting, I tried it on its own.I liked it the way it was thinly sliced because it was easier to eat.
++++++++++Lightly pan fried Chinese radish pudding:
Usually I prefer it steamed or lightly pan fried because it is softer and I can taste the Chinese radish more.It was a good balance of flour, Chinese radish and preserved meat.
Golden pan fried Chinese radish pudding:
Surprisingly, when the pudding was panfried to a golden colour with a crispy surface, it was also good because it burns the preserved meats, forcing out more flavour into the radish cake. +++++++++++
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