Wai Mun Yoon:
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Wai Mun Yoon:
Stripped Back
Wai Mun Yoon:
Preparing the malt bread for serving
Wai Mun Yoon:
Yoghurt, Muesli & Malt Bread with Jersey butter salted with homemade sea salt
Wai Mun Yoon:
Cured & poached wild salmon, sweetcorn & nectarine. Gourd juice seasoned with shiso vingear, bronze fennel & roasted almonds
Wai Mun Yoon:
Carmen with Ben Spalding at Stripped Back
Wai Mun Yoon:
Brownie rocks with mahlep seeds, dill puree, kentish cherries & greengages covered with lemongrass cream
Wai Mun Yoon:
Enjoying the aroma of mugwort
Wai Mun Yoon:
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Wai Mun Yoon:
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Wai Mun Yoon:
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Wai Mun Yoon:
_WMY8519.jpg
Wai Mun Yoon:
_WMY8522.jpg
Wai Mun Yoon:
_WMY8541.jpg
Wai Mun Yoon:
_WMY8535.jpg
Wai Mun Yoon:
_WMY8534.jpg
Wai Mun Yoon:
_WMY8528.jpg
Wai Mun Yoon:
_WMY8582.jpg
Wai Mun Yoon:
_WMY8545.jpg
Wai Mun Yoon:
_WMY8561.jpg
Wai Mun Yoon:
_WMY8516.jpg
Wai Mun Yoon:
_WMY8555.jpg
Wai Mun Yoon:
_WMY8552.jpg
Wai Mun Yoon:
_WMY8587.jpg
Wai Mun Yoon:
_WMY8565.jpg
Wai Mun Yoon:
_WMY8618.jpg
Wai Mun Yoon:
_WMY8572.jpg
Wai Mun Yoon:
Cafe Oto, Dalston
Wai Mun Yoon:
_WMY8593.jpg
Wai Mun Yoon:
_WMY8606.jpg
