Hosted by The Straits Times' food critic Wong Ah Yoke (left) and Ms Wee Wei Ling (right), executive director of Si Chuan Dou Hua Restaurant, the eight-course dinner is prepared by executive chef Zeng Feng (centre). Dishes include the stir-fried Kurob
Credits: 
PHOTOS: DIOS VINCOY JR FOR THE STRAITS TIMES, SHARON LUM