Kent Wang:
Amuse bouche
Kent Wang:
Amuse bouche
Kent Wang:
Amuse bouche
Kent Wang:
Peekytoe crab fritters
Kent Wang:
Sea trout sashimi
Kent Wang:
Foie gras brulee
Kent Wang:
Sea scallops
Kent Wang:
Red snapper crusted with nuts and seeds
Kent Wang:
Pan-roasted sweetbreads
Kent Wang:
Smoked squab a l'orange
Kent Wang:
Chocolate
Kent Wang:
Winter
Kent Wang:
Dessert
Kent Wang:
Jean-Georges
Kent Wang:
Jean-Georges
Kent Wang:
Jean-Georges