Chef’s Signature Archive

Paella de Marisco

Mantis shrimp paella with croquettes, salad, olives, and patatas bravas INGREDIENTS For the paella olive oil 20 grams squid 100 grams mantis shrimp 50 grams mussel 30 ml white wine 5 grams chopped onion 5 grams …

Mantis the Dip

With spiced and creamy sauce, trio of crispy and crunchy breads, romaine lettuce, pickled carrots and cauliflower INGREDIENTS 60 grams mantis shrimp meat 2 Tbsp olive oil 1 shallot, finely diced 2 cloves garlic, finely …

Trio on Shell

Oyster ceviche, baked mussel with durian and cheese, seared scallop with mangosteen salad INGREDIENTS 20 grams Japanese sea scallop 1 pc Pacific oyster 40 grams greenshell mussel 120 grams mangosteen 50 grams durian, peeled 1/3 …

King and Queen Salad

INGREDIENTS 30 grams yogurt 150 grams durian meat 10 grams lemon juice 5 grams salt 5 grams pepper 1 pc Gala apple 1 pc Granny Smith apple 50 grams strawberry 100 grams mangosteen 10 grams …

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