On Lot 10
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No. 34 Gough St., Central, Hong Kong +852 2155 9210
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Prepping the parsley-salt encrusted fish.
Chef David Lai emphasized the importance of fresh local produce in making great food.
Traveling to Hong Kong's fish markets every morning to source ingredients for the day's menu, chef Lai says "Wild-caught fish are one of the few food connections we still have with nature."
His incredible parsley-salt encrusted fish is testament to his locavore principles.
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