Cepage, Hong Kong HONG KONG
Corey T.

Cepage, Hong Kong HONG KONG
Corey T.

Miso marinated in “Hooba” leaf, young ginger and miso sauce.
Cepage, Hong Kong HONG KONG
Corey T.

With beetroot petals.
Cepage, Hong Kong HONG KONG
Corey T.

Teppanyaki seared with sesame teriyaki sauce.
Cepage, Hong Kong HONG KONG
Corey T.

Rich avocado cream balanced with fresh tomato water, topped with a light Mediterranean yoghurt and fish roe.
Cepage, Hong Kong HONG KONG
Corey T.

Crostini with avocado, squid, grilled shrimp, cress, and balsamic glaze.
Zaza Bistro, Rio de Janeiro BRAZIL
Corey T.

Organic salad leaves with dried pears, cherry tomato, parmegiano cheese and truffle honey vinaigrette.
Zaza Bistro, Rio de Janeiro BRAZIL
Corey T.

The Pavilions, Phuket THAILAND
Corey T.

Using fresh figs from El Dorado!
Foster City, CA
Danielle P.

“Peach Melba baked Alaska”, peach ice cream and sorbet, Earl Grey tea pound cake, Earl Grey tea mousse.
Creme fraiche creme brulee torte, pistachio cake, blackberry ice cream, blackberries and blueberries.
Assorted sweets and pastries.
La Folie, San Francisco CA
Alan C.

Seared day boat scallop and crispy sweetbreads, on nantais carrot puree, truffle vinaigrette.
Roasted Emigh Farms lamb rack, with summer squash, lamb tongue, eggplant puree, nicoise olive lamb jus.
Yogurt with grape and tangerine.
Espresso.
La Folie, San Francisco CA
Alan C.