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New flavours to explore in dimsum, main courses, mooncakes | The Malaysian Insight

THE Signature Dimsum Trilogy showcased some of the bold flavours that are being introduced in the new menu at Yun House at Four Seasons.First, the fish maw dumpling with cordyceps flower in a bamboo charcoal skin, topped with a thick slice of fish maw, touched with black garlic, made for smooth, spr...

Royal Gazette
Royal Gazette

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