Page 53 - Raffles Magazine Issue 8
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− − EMOTION − − For acclaimed British chef Mark Hix cooking is is a a a a a a a a a form of storytelling and and and to to to to avoid telling telling the same staid stories it’s important to to to to seek out new experiences and and and inspiration As an an an an an avid traveller and and and fishing aficionado Hix journeyed to to Shenzhen South China where his search for new flavours and tastes took him from the the the city’s sprawling markets to to off-the-radar eateries on the the the water Travel notebook by MARK HIX
Photography by MING TANG-EVANS
Words in collaboration with
VIVIAN SONG
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