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搜尋結果
认识我们的厨务顾问 新加坡主厨梁子庚 13 岁在香港的厨房里由底层做起,开启了其烹饪生涯。在他的职业生涯中,他娴熟掌握了中国烹饪的四大基石,从点心、叉烧、炒菜以至刀工。随后,他在东南亚最著名的某些酒店继续磨练手艺,这逐渐引领他于 20 世纪 90 年代踏上了穿越中国的美食朝圣之旅 ...
梁子庚藝 YÌ 餐厅专注于精选出并呈献失传的中国古代地方绝顶菜肴,不拘泥于某一种特定风格的中国菜式。. 相反,梁子庚呈现一系列现代风味中国美食,如中国北方炎热夏日见到的经典菜——吸人眼球的蓑衣黄瓜配响螺。. 梁子庚藝 YÌ 餐厅的蓑衣黄瓜配响螺 ...
我们的厨务顾问 JEREME LEUNG 新加坡主厨梁子庚 13 岁在香港的厨房里从底层做起,开启其烹饪生涯。在他的职业生涯中,他娴熟掌握了中国烹饪的四大基石,即点心、叉烧、炒菜和刀工。他继续在东南亚某些最著名的酒店磨练手艺,这引领他于 20 世纪 90 年代 ...
Flambeed Salt-baked South African 10-head Abalone in Lotus Leaf with Japanese Kombu Sauce & Trio of Colourful Turnips
Contact Us For enquiries and bigger groups, please contact us at +65 6337 1886 or email us at yi@raffles.com
JEREME LEUNG. Singaporean Chef Jereme Leung began his culinary career at the age of 13, starting from the ground up in kitchens of Hong Kong. Throughout his career, he has mastered all four cornerstones of Chinese cooking ranging from dim-sum, Chinese barbecue, wok-cooking to knife work.
联系我们 For enquiries and bigger groups, please contact us at +65 6337 1886 or email us at yi@raffles.com