one of our roles here has always been to take away excess money from people who don t know what to do with it, who can t think of a better idea about how to spend their money. in the old days, the mechanism for doing that was you would throw it on a table. put that into the context of throwing away a bottle of 7-up in a club, that s only just we re slightly more honest about it. if you re talking crass commercialism in the very best sense of the word, this is it. is this the cultural center of the country? we may not want to think it is, but is it? what is the rest of the country? i don t know. but it s that place where they all leave and come here. i took a walk through this beautiful world felt the cool rain on my shoulder found something good in this beautiful world i felt the rain getting colder sha what i can go to the desert, but i am not going to get there by accident. but that s part of the whole experience of the desert is that it ain t
air gives us opportunity, all of a sudden, water is not water anymore. water has a body, belongs. air gives the opportunity, all of a sudden, water is not water anymore. water has a body belongs. anthony: the truffle egg, a gelée of truffles formed into an egg shape, with an actual yolk suspended in the center. jose: this is the idea of, what if we will be feeding our chickens truffles. will their eggs become like this. anthony: served with onion puree, cream and finished with more, lots more, shaved white truffle. waiter: this is crispy chicken skin and escabeche. anthony: i m sliding this off, right into my face. jose: incredible. anthony: mm. waiter: gentlemen, this is your portion of the salt roasted foie gras. then brian s going to come finish it with a clementine sauce for you.
you know, chef, this meal is working very well. my palate is opened, i m intrigued, i m only growing more hungry and excited, the desired effect is taking hold. if you are a famous chef and you re lured as so many are to the rivers of green promised by vegas, it s nice if you can get yourself a playroom. waiter: so, gentlemen, this is el vermut. anthony: so it s mussels, olives, with an escabeche foam. waiter: he doesn t use the word foam. jose: i would say air. anthony: air. jose: water, goes all over the place! it s a mess! i a chef cannot do anything with this! air gives the opportunity, all of a sudden, water is not water anymore. water has a body belongs. anthony: the truffle egg, a gelée of truffles formed into an egg shape, with an actual yolk
With the arrival of the Lunar New Year, you’ll be busy planning for festive family gatherings and extravagant feasts. But before the time for reunion dinners actually roll around, there’s no reason you can’t have a cosy get-together with loved ones to bask in the festive spirit while enjoying delicious eats. From to novel fusion-style nibbles to classic dim sum,.