Steamed Abalone with Red Date and Wolfberry

In 2004, Cheong travelled with his wife Mary to Chaozhou, a coastal town in eastern Guangdong, China, and they found a lot of shorefront restaurants that would cook dishes with whatever was delivered fresh. Cheong was smitten by abalone that was slightly scored and steamed for about four minutes. It struck him that this was an idea he could use in Adelaide.