Chef Jowett Yu’s pairing of grilled New Zealand fatty lamb ribs and an especially brewed beer has been years in the making.

Years ago in China, the Hong Kong restaurateur had eaten lamb ribs at Guanguanji, a restaurant in Shanghai. The lamb had been slathered in cumin, fennel and chilli powder, and he had wanted to wash it all down with an ice-cold beer – which the halal restaurant did not serve.

Now, however, Yu has finally been able to marry the two together. Dad Bod, a beer brewed in Hong…



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