Todas las recetas » Recipes I've Posted

Nombre de Receta	Calificación	Create Date
Snow Crab & Tiger Prawn Ravioli with a Foie Gras Froth		Diciembre de 2016
Onion Leek Soup with Shoestring Potatoes & Fried Herbs		Noviembre de 2016
Day Boat Scallops with Grapefruit, Marcona Almonds & Brown Butter		Noviembre de 2016
Dry-Aged Duck Breast, Parmesan Truffle Risotto, Roasted Shallots, Wild Mushroom & Spinach		Noviembre de 2016
Triple Layered Chocolate Tart with Raspberry Sorbet, Pistachio & Sea Salt		Noviembre de 2016
Crab & Tiger Shrimp over Hand Cut Noodles in a Mentaiko Dashi Butter		Agosto de 2016
Baby Octopus, Soft-Shelled Crab, and Wild White Shrimp in Red Curry		Abril de 2016
Crispy Soft-Shelled Crab with Three-Grain Risotto & Tiger Shrimp		Abril de 2016
Lemon Tart		Enero de 2016
Dim Sum: Har Gow 蝦餃		Diciembre de 2015
Cuttlefish Ink Risotto with Calamari, Tomato Concassé, Shichimi & Parsley		Diciembre de 2015
Cockles with Wilted Baby Spinach in a Scallion Thyme Broth		Diciembre de 2015
Scallop Crudo with Shichimi, Shimeji, Haricots Verts Salad & Fennel Foam		Noviembre de 2015
Quail with Glutinous Rice, Chinese Sausage, Dried Shiitake & Spiced Black Currant Ximénez Reduction		Noviembre de 2015
Shredded Duck Leg Confit in Cream of Mushroom and Chestnut with Crackling & Parsley Chips		Noviembre de 2015
Warm Pear Tart with Spiced Crème Chantilly		Noviembre de 2015
Grilled Shrimp in Thai Curry Peanut Sauce with Cilantro and Lime		Agosto de 2015
Watermelon Sago with Kiwi Fruit		Agosto de 2015
Seared Quail, Red and White Quinoa, Polenta, Roasted Zucchini with Montegrato Pedro Ximénez Reduction		Diciembre de 2014
Kabocha Squash & Celeriac Bisque with Duck Fat Roasted Cashews		Noviembre de 2014
Seared Scallops, Edamame Purée & Cumin Froth		Noviembre de 2014
Roasted Quail, Crushed Peewee Potatoes, Mushrooms, Montegrato Pedro Ximénez Reduction		Noviembre de 2014
Roasted Beets with Mascarpone, Apple Salad & Chive Oil		Noviembre de 2014
Roasted Spiced Duck Leg & Thigh with Butternut Squash Purée		Noviembre de 2014
Duck Breast with Hakurei Turnip, Farro & Tart Cranberry Jus		Noviembre de 2014
Butternut Ginger Soup with Pistachio		Noviembre de 2014
Citrus Marinaded Quail with Parsnip Purée, Arugula, Pea Leaves Salad, and Satsuma		Noviembre de 2014
Risotto with Shrimp & Sea Beans		Noviembre de 2014
Duck with Seared Bok Choy, Wheatberries with Maitake Mushroom, Blueberry Reduction		Noviembre de 2014
Butternut Ginger Soup with Pistachio		Noviembre de 2013

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Recipe Box

Snow Crab & Tiger Prawn Ravioli with a Foie Gras Froth

Onion Leek Soup with Shoestring Potatoes & Fried Herbs

Day Boat Scallops with Grapefruit, Marcona Almonds & Brown Butter

Dry-Aged Duck Breast, Parmesan Truffle Risotto, Roasted Shallots, Wild Mushroom & Spinach

Triple Layered Chocolate Tart with Raspberry Sorbet, Pistachio & Sea Salt

Crab & Tiger Shrimp over Hand Cut Noodles in a Mentaiko Dashi Butter

Baby Octopus, Soft-Shelled Crab, and Wild White Shrimp in Red Curry

Crispy Soft-Shelled Crab with Three-Grain Risotto & Tiger Shrimp

Lemon Tart

Dim Sum: Har Gow 蝦餃

Cuttlefish Ink Risotto with Calamari, Tomato Concassé, Shichimi & Parsley

Cockles with Wilted Baby Spinach in a Scallion Thyme Broth

Scallop Crudo with Shichimi, Shimeji, Haricots Verts Salad & Fennel Foam

Quail with Glutinous Rice, Chinese Sausage, Dried Shiitake & Spiced Black Currant Ximénez Reduction

Shredded Duck Leg Confit in Cream of Mushroom and Chestnut with Crackling & Parsley Chips

Warm Pear Tart with Spiced Crème Chantilly

Grilled Shrimp in Thai Curry Peanut Sauce with Cilantro and Lime

Watermelon Sago with Kiwi Fruit

Seared Quail, Red and White Quinoa, Polenta, Roasted Zucchini with Montegrato Pedro Ximénez Reduction

Kabocha Squash & Celeriac Bisque with Duck Fat Roasted Cashews

Seared Scallops, Edamame Purée & Cumin Froth

Roasted Quail, Crushed Peewee Potatoes, Mushrooms, Montegrato Pedro Ximénez Reduction

Roasted Beets with Mascarpone, Apple Salad & Chive Oil

Roasted Spiced Duck Leg & Thigh with Butternut Squash Purée

Duck Breast with Hakurei Turnip, Farro & Tart Cranberry Jus

Butternut Ginger Soup with Pistachio

Citrus Marinaded Quail with Parsnip Purée, Arugula, Pea Leaves Salad, and Satsuma

Risotto with Shrimp & Sea Beans

Duck with Seared Bok Choy, Wheatberries with Maitake Mushroom, Blueberry Reduction

Butternut Ginger Soup with Pistachio

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