Chef Bee plating up for lunch service today. One of her favourite sayings is. 'The aim of my cooking is to amplify inherent flavors within a choosen ingredient through a variety of techniques. Smoking, dry ageing, dehydration, fermentation, curing and brining bring out the intensity of umami savoury tastes.'

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Chef Bee plating up for lunch service today. One of her favourite sayings is. 'The aim of my cooking is to amplify inherent flavors within a choosen ingredient through a variety of techniques. Smoking, dry ageing, dehydration, fermentation, curing and brining bring out the intensity of umami savoury tastes.'