Leung Fai-hung, executive Chinese chef, demonstrates frying in egg of the Sweet potato and sugar cane pudding (HK$198) from Hoi King Heen at the InterContinental Grand Stanford Hotel. 28JAN15 [12FEBRUARY2015 LEAD FEATURE 2 48HRS]

Leung Fai-hung, executive Chinese chef, demonstrates frying in egg of the Sweet potato and sugar cane pudding (HK$198) from Hoi King Heen at the InterContinental Grand Stanford Hotel. 28JAN15 [12FEBRUARY2015 LEAD FEATURE 2 48HRS] (Photo by Bruce Yan/South China Morning Post via Getty Images)
Leung Fai-hung, executive Chinese chef, demonstrates frying in egg of the Sweet potato and sugar cane pudding (HK$198) from Hoi King Heen at the InterContinental Grand Stanford Hotel. 28JAN15 [12FEBRUARY2015 LEAD FEATURE 2 48HRS] (Photo by Bruce Yan/South China Morning Post via Getty Images)
Leung Fai-hung, executive Chinese chef, demonstrates frying in egg of the Sweet potato and sugar cane pudding (HK$198) from Hoi King Heen at the InterContinental Grand Stanford Hotel. 28JAN15  [12FEBRUARY2015 LEAD FEATURE 2 48HRS]
COMPRAR UMA LICENÇA
Como posso utilizar esta imagem?
475,00 €
EUR

DETALHES

Restrições:
Contacte o representante local para todos os usos comerciais ou promocionais.
Crédito:
Editorial #:
1095471878
Coleção:
South China Morning Post
Data da criação:
28 de janeiro de 2015
Data do upload:
Tipo de licença:
Inf. sobre autorização:
Não tem autorização. Mais informações
Fonte:
South China Morning Post
Nome do objeto:
48060947.jpg
Tamanho máx.:
4896 x 3264 px (41,45 x 27,64 cm) - 300 dpi - 5 MB