Ivy Chiu @ GSB:
pan sautee fois gras in potato au gratin
Ivy Chiu @ GSB:
Scallops from Hokkaido with Fuki apple
Ivy Chiu @ GSB:
eryngii mushroom
Ivy Chiu @ GSB:
flounder
Ivy Chiu @ GSB:
barbecued unagi sushi
Ivy Chiu @ GSB:
steamed Alaskan black cod
Ivy Chiu @ GSB:
Tsukuri
Ivy Chiu @ GSB:
New Caledonian blue shrimp tempura and Japanese taro root
Ivy Chiu @ GSB:
yuzu citrus gelee
Ivy Chiu @ GSB:
Maple-leaf farm duck with green onion and miso-based sauce
Ivy Chiu @ GSB:
tai snapper with sesame sauce over rice in dashi broth
Ivy Chiu @ GSB:
rice with tai snapper
Ivy Chiu @ GSB:
matcha green tea mousse with sesame tuile cookies and sweet chestnuts
Ivy Chiu @ GSB:
Wakuriya