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Camemberu: Sho Naganuma Masterclass presented by DBS Indulge
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Camemberu: Chef Sho Naganuma is Executive Chef at Hide Yamamoto (Marina Bay Sands)
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Camemberu: Chef Sho Naganuma presented to a full audience for the DBS Masterclass at AFC Studio
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Camemberu: Here we have Japanese rice cooked in chicken stock, soy sauce and unsalted butter
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Camemberu: Stuff the rice mixture into the poussin
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Camemberu: Brush duck fat over the baby poussin
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Camemberu: Sprinkle a bit of salt on the chicken. You don't need too much since it's been pre-soaked in 3% salted water
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Camemberu: Chef Sho Naganuma speaks English very well, having spent time in the U.S.
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Camemberu: Chef Sho Naganuma took questions along the way
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Camemberu: Blend the eggs, dashi, white soy sauce and the white truffle oil
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Camemberu: Chef Sho Naganuma reaching for the magic potion - white truffle oil!
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Camemberu: You can steam the chawan mushi for about 5-10 minutes depending on how large your bowl is
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Camemberu: Chef Sho Naganuma and his assistant at the AFC Studio
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Camemberu: Chef Sho Naganuma and the MC kept a lively banter throughout the evening
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Camemberu: Preparing the shark fin soup. You can use any ingredient you like, not necessarily shark fin..
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Camemberu: Tasting your food is only a normal part of cooking
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Camemberu: Chawan Mushi - black truffle flan with shark fin soup
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Camemberu: Chef Sho Naganuma removing the roasted baby poussin from the oven
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Camemberu: Baby poussin hot from the oven!
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Camemberu: Magic mushrooms...
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Camemberu: Chef Naganuma was very generous with the black truffle shavings
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Camemberu: Grilled Baby Poussin with Buttered Soy and Truffle Rice
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Camemberu: Chef Sho Naganuma
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Camemberu: Chef Sho Naganuma
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Camemberu: You can use agar as a vegetarian option instead of gelatin, for the yuzu jelly
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Camemberu: Dessert proved to be the most complex dish
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Camemberu: Yuzu Fizz! It's like cream with a tingly fizz!
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Camemberu: Adding sugar and pectin mixture to boiled strawberries
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Camemberu: Adding soy milk to strawberry compote
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Camemberu: Sho scooping some tapioca pearls