patrickevanshylton:
Fresh durian fruit for dessert
patrickevanshylton:
Coconut and Green Curry Scorpion over Vegetable Rice
patrickevanshylton:
Fresh sushi
patrickevanshylton:
Rocky Mountain Oysters with Pan Gravy and Toast Points
patrickevanshylton:
Baked Cambodian Tarantula with Sweet Hoisin and Spicy Bananas
patrickevanshylton:
More - Baked Cambodian Tarantula with Sweet Hoisin and Spicy Bananas
patrickevanshylton:
Even more - Baked Cambodian Tarantula with Sweet Hoisin and Spicy Bananas
patrickevanshylton:
Thousand Year Egg
patrickevanshylton:
Thousand Year Egg - part 2
patrickevanshylton:
Goby Fish "Sticks" with Red Chilies and Seaweed Salad
patrickevanshylton:
Goby Fish "Sticks" with Red Chilies and Seaweed Salad - 2
patrickevanshylton:
Duck Balute with Sea Salt and Rice Vinegar
patrickevanshylton:
Duck Balute with Sea Salt and Rice Vinegar - the reveal
patrickevanshylton:
Duck Balute with Sea Salt and Rice Vinegar - easing it out of its shell
patrickevanshylton:
Cocktail of fermented basil seeds in green tea
patrickevanshylton:
Braised Sweet & Spicy Duck & Chicken Feet over Steamed Rice
patrickevanshylton:
Even more - Braised Sweet & Spicy Duck & Chicken Feet over Steamed Rice
patrickevanshylton:
Cocktail with sweetened white beans
patrickevanshylton:
Pizzle (bull penis) Soup with Parmesan Crisp
patrickevanshylton:
Pizzle (bull penis) Soup with Parmesan Crisp - 2
patrickevanshylton:
Selecting the fresh catch of the evening - scorpion tank at Bardo
patrickevanshylton:
Chef Edward Storey
patrickevanshylton:
Chef Edward Storey - 2
patrickevanshylton:
Leaf Cutter Ant and Spring Green Salad with Toasted Weaver Ant Eggs and Blood Orange Vinaigrette
patrickevanshylton:
Chef Edward Storey & sous chef at Bardo
patrickevanshylton:
Fresh catch at Bardo - scorpion tank
patrickevanshylton:
Fresh catch at Bardo - scorpion tank 2
patrickevanshylton:
Cobra & Scorpion Infused Whiskey