Ever looked at a crab with no idea how to go about eating it? Or wondered what's the best way to gobble down sushi? Lisa Cam consults some of Hong Kong's most knowledgeable chefs to learn the straightforward way to eat things… Illustration by Jessica Li
You might be tempted to hack away at the cake from the top, but this destroys the structure of the entire dessert.
Assistant pastry chef Gaël Moutet of the Ritz-Carlton says…
1. Don't break the pastry from the top
2. Tip the dessert on its side.
3. Using a serrated knife, cut in the direction perpendicular to the pastry.
Not even sure where to begin with the spindly crustacean and tend to avoid it at all costs? Mark Kerkstra, Holy Crab's chef, says it's actually not that hard…
1. First remove all the appendages.
2. Use the shell cracker to separate the claws from the joints.
3. Cut lengthways up the leg.
4. Use a spoon to open the crab along its abdomen.
5. Enjoy the meat and fat with a spoon.
You're in for some serious soft tissue damage if you throw these boiling hot babies straight into your mouth. There's more than one way to avoid this.
Head chef of Crystal Jade La Mian Xiao Long Bao, Wong Yuet-ming says…
Place the xiao long bao on a spoonand bite off the top. Then place some vinegar soaked ginger on top and enjoy!
Xia Fei Society's 'Queen of Dim Sum' Ge Xian E. also says…
Place the dumpling on the spoon, bite a hole on the side then slurp the soup.
Now you can enjoy the dim sum, no muss no fuss!
We all know that lots of Indians eat curry with their hands, but how is it done correctly? Sam Shihabdeen, owner of Woodlands, tells us how it's done…
1. Only use your right hand.
2. Scoop the rice up in the shape of a ball in with circular motion.
3. Your index, middle and ring finger should be holding the rice at the fingertips in a U shape. Then push the rice in your mouth with your thumb.
Ever had your sushi fall apart in the sauce and wondered how Japanese folk keep it all together? Chef Fujikawa Tsutomu from Sushi Ta-ke tells us the proper way to garnish your sushi…
1. Never put wasabi in the soya sauce.
2. The radish should be smeared directly on to the fish instead.
3. Roll it on its side, then dip in the sauce.