Home Cooked

Tetsuya’s confit trout

Modernist Chicken rice 

Uni Caviar Pasta (And a Prologue)

Modernist 汤圆

Two salads

Earl grey tea sorbet

Seared threadfish

Le Jardin (Gargouillou inspired)

Red Snapper (foodpairing)

Scallop garden

Matcha Adzuki mille crepe cake

Home cooked food update

Heston’s Flowerpot Tiramisu (slightly edited)

Chocolate Baileys Jelly Dessert

Sous Vide Pork Tenderloin @ 55.5C

Sous Vide Turduckloin and christmas dinner

Sous Vide Beef Tenderloin @ 55.5C

Braised Pork shoulder

Sous Vide Beef Wellington @ 57C

Chocolate and Bacon Popcorn

Momofuku Chicken and Egg

Sous Vide Garoupa @ 60.5C

Sous Vide Duck Confit @ 80C and 75C

Momofuku Ginger-Scallion Sauce

Umami Butter: Shiitake & Kombu

Sous Vide Chicken Breast with Truffles 61.5C for 90 mins

Sous Vide Eggplant: 85C for 50min

Polenta with Sous Vide poached egg 65C for 75min

Sous Vide Baby Back Pork Ribs   57.3C for 72h

Sous Vide Beef Brisket 55C for 48h



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