Waste not, want not: this resourceful (and delicious) dish is a strong argument for further adventures in Scandinavian-Chinese cookery.
David Sutcliffe was 22 when he first began fishing for abalone. More than three decades later, he remains passionate about celebrating – and protecting – the ocean.
Delicious and refined, this new-school steak tartare remix encapsulates the brilliance of Singapore’s favourite modern barbecue restaurant.