Live Tiger Prawns bathed with aromatic Chinese wine, wolfberries and dang gui, then sauna-ed in a steamy bamboo basket with hot stones (hidden beneath) is such a great cooking method to date back to before the discovery of fire.

This is part of the line up of scrumptious seafood and teochew fare from last night's dinner at Diamond Kitchen. The dishes were all on point and cleverly executed, good job!