Descriptions

Since as long as 2500 years ago, lion’s head has been considered a premium delicacy, and was carefully prepared to serve to Emperor Yang during the Sui Dynasty. In Master Loh’s fondest memories, this was a dish he often prepared before major exams during his 8 years of studying in China. Today, he serves this dish to his customers in KONTEA, in remembrance of the time he spent in China.

Lion’s head can nourish the kidney and blood cells, as well as nourish “yin” and soothe dryness. The secret lies in the cooking process. The fat and lean pork need to be finely cut and minced, combined with the water chestnuts and other vegetables, and rolled into large meatballs with a little gap in between the meat. Cooking lion’s head involves steaming, frying, stewing, and roasting, and when the meatballs have absorbed the juices, they become fragrant, juicy, and bursting with flavour.