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Flambeed Salt-baked South African 10-head Abalone in Lotus Leaf with Japanese Kombu Sauce & Trio of Colourful Turnips
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.
他一直与主厨梁子庚密切合作， 1998 标志他们牢固伙伴关系的开始。叶宝荣曾主理多 家知名与获奖的经营有成的餐厅，包括广州中餐厅“宴遇”。叶宝荣手艺精湛，曾荣获多个著名奖项，与主厨梁子庚密切合作，构思了以中国不同地区的美食为特色的 ...
Specially curated to present lost masterpieces to ancient Chinese provincial dishes, 藝 yì by Jereme Leung does not look to present one specific style of Chinese cuisine. Instead, Jereme showcases an array of Chinese cuisines with a modern touch, such as the eye-catching Hundred-ring Cucumber with Sea Whelk – a classic dish found in China ...
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Instead, Jereme showcases an array of Chinese cuisines with a modern touch, such as the eye-catching Hundred-ring Cucumber with Sea Whelk – a classic dish found in China’s Northern region during warm summer months. The Hundred-ring Cucumber with Sea Whelk at 藝 yì by Jereme Leung is skillfully sliced and served with refreshing vinaigrette ...
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