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I love lobster rolls, those with fresh lobster poached with butter, and sandwiched in soft toasted roll. Now picture this same lobster roll topped with uni and caviar, then showered with crustacean espuma. You get Japanese freshness in the ingredients with an European touch in the espuma, in what would have been an American lobster roll that we Singaporeans love.
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Like the Super Sando (see my post dated 17 Feb), this is currently on a secret menu.
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Taken during R&D of new dishes.

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