Squeeze the abalone to remove the liver, then rinse thoroughly. In a small bowl, mix together the oyster sauce, soy sauce, rice wine and sugar. Put about two heaped tablespoons of cornstarch in ...

As with most good Cantonese dishes, this one is very pure – it’s seasoned with salt and a little oyster sauce. It’s easy to prepare and cook; the hardest part is slicing the abalone ...

Chef Junno Li has designed a feast that includes dishes such as braised abalone with oyster sauce, and steamed threadfin fillet with Chinese wine, as well as tasty morsels of dim sum including ...