T.Tseng:
Kombucha
T.Tseng:
Smoked Confit Pig Jowl, shaved sea scallop, shiitake, juniper, bay, Jerusalem artichoke leaves (Peter Gilmore, Quay, Sydney, Australia, 2004)
T.Tseng:
Smoked Confit Pig Jowl, shaved sea scallop, shiitake, juniper, bay, Jerusalem artichoke leaves (Peter Gilmore, Quay, Sydney, Australia, 2004)
T.Tseng:
Wasabi Lobster, mango jelly, Thai vinaigrette, wasabi marshmallow (Tim Raue, Restaurant Tim Raue, Berlin, Germany, 2013)
T.Tseng:
Wasabi Lobster, mango jelly, Thai vinaigrette, wasabi marshmallow (Tim Raue, Restaurant Tim Raue, Berlin, Germany, 2013)
T.Tseng:
Pineapple Carpaccio, calamansi lime, coconut gelee, madeleine (Thomas Haas, Vancouver, 1998)
T.Tseng:
Pineapple Carpaccio, calamansi lime, coconut gelee, madeleine (Thomas Haas, Vancouver, 1998)