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SG Food on Foot | Singapore Food Blog | Best Singapore Food | Singapore Food Reviews: Hanazen @ Chijmes - Eminent Chef Yusuke Takada Opens First Overseas Duo-Concept, Charcoal-Grilled Omakase And French Brasserie In Singapore

SG Food on Foot | Singapore Food Blog | Best Singapore Food | Singapore Food Reviews: Hanazen @ Chijmes - Eminent Chef Yusuke Takada Opens First Overseas Duo-Concept, Charcoal-Grilled Omakase And French Brasserie In Singapore
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Bras basahSingapore generalHanazen chijmesYusuke takadaGambero rossoTwo michelin starredRestaurant la cimeChef yusuke takadaDaily soupOmakase dinner menuBoudin dogTuna tartletPanna cottaFoie grasChicken tailPorcini sauce

Sky s the limit for authentic flavour

Thursday, 17 Dec 2020 Roasted Lamb Rack and Lamb Tartlet with porcini mushroom, truffle taleggio sauce and potato terrine from Marini’s Christmas dinner. Photos: IZZRAFIQ ALIAS/The Star IN the spirit of preserving festive traditions amid modern times, a chef at a fine-dining establishment has found a way to include some traditions from his and his boss’ homeland while ensuring the culinary creations cater to contemporary palates. “Italians usually eat more fish and seafood on Christmas Eve and enjoy meatier dishes on Christmas Day, ” said Francesco Fedrighi, the executive chef of Marini’s on 57, one of several restaurants established by The Marini’s Group founder Modesto Marini.

Kuala lumpurFrancesco fedrighiModesto mariniKuala lumpur city centreMarini groupChristmas eveChristmas dayNew yearMarinated salmonHokkaido scallopParsnip pureeHouse made lobster tortelliTurkey confitCoral troutRoasted lamb rackLamb tartlet