From Singapore to Shenzhen: How Shu KL traces its chef’s Teochew heritage and the Chinese ‘diaspora journey’
KUALA LUMPUR, April 23 — The menu at Shu KL, a restaurant exploring the Chinese “diaspora journey”, might be a masterclass in understatement. Take the first item: Listed simply as “Snacks”, this trio of amuse-bouche includes a five-spice pancake, fermented black bean emulsion, and wagyu; a crispy mochi paired with saba pickled in Zhejiang black … Read more