Why did the wong bok go to the party? Because the party was full of fungi-s (fun guys) get it?. Ok our humor is pretty bad but hopefully not this dish.
We've created this dish using 3 of our favorite mushrooms:
The buna shimeji adds a nutty crunch, the king oyster has an almost silky abalone texture and taste, while the shiitake is scored so that it soaks up all the sauces and transforms into a juicy pouch bursting with flavor. All these great things, on a bed of sweet braised wong bok.