Mandarin sorbet coated in liquorice jelly, smoked yogurt and grapefruit segments garnished with black olive crumbs, ... CONTINUE
Modernist carrot gnocchi made with Methylcellulose and carrot juice concentrated in a Roto-vap, Iranian salsa, carr ... CONTINUE
The Foie Gras Glogg is a creation of molecular gastronomy Chef Ryan Clift of Tippling Club restaurant in Singapore. ... CONTINUE
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