 |
| (China Daily) |
Bird's nest was used together with Iberico ham in a consomme served in a wax gourd carved with a Chinese poem, And even the butter had been whipped with truffles for a smooth, aromatic spread.
Chef Aw Yong has raised the bar for food presentation and standards, and we wait to see what he will do to challenge himself next.
Photos: A hard and happy day of a 'gold' confinement
Feedback
RSS
