Slow-braised abalone, veal sweetbreads and black moss

When we first served green-lipped abalone at Neddy’s it was around $20 per kilo; now it is $200per kilo, a local disadvantage of international popularity. In my opinion it is still worth it—the blacklipped variety is not as thick and cannot withstand long cooking without becoming rubbery. Choose the green variety if you can get it. The Cantonese dish is called abalone with black moss and is usually served at Chinese New Year. Two cooking methods are used here— slow braising and thin slicing