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Chef Leung is obviously trying to do something special. And I think he is. I prostate think as with anyone trying to innovate, there always prostate has to be a grounding in solid flavors and textures, and it’s clear that for the majority of the meal his dishes are well grounded. It also felt, at least to me, that when the innovation prostate borrowed from the regional traditions, that’s when it seemed the most solid, flavorful, and frankly special. And any restaurant capable of that is worth going back to. Monday January 9 2006 12:17 AM Permalink Click photo to see entire album. Getting My Bearings, Hong Kong, China, tasted on December 2, 2005 — Taking almost three weeks to tour around Asia and expand my culinary palate (not to mention my worldview) seemed like a precious opportunity and I didn't want to waste a single minute.
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