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(1) Guest chef Xu Jingye.

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(2) Seafood with Chinese Ham in Superior Stock Jelly.

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3) Bird's Nest in Lotus Leaf. 4) Crab Roe with Greens.

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4) Crab Roe with Greens.

Discovering Chinese roots

Food from Foshan takes the stage at the final edition of Jumping Table
Aug 26, 2017 5:50 AM

It's not every day that Chinese chefs get to be under the spotlight, which is exactly the reason behind Jumping Table - a series of ad-hoc private dinners organised by chef and food writer David Yip.

"Chinese chefs are very neglected, but after going to China so many times I realise there

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