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ACAMASEATS & GTK💮: Thick Cuts of Cured Salmon paired well with the acidic Pickled Daikon & Fish Bone Vinegar. The Roasted Tea Powder really does elevate the dish & opens your palate to unexplored territories which is one of the many colourful characteristics of Bistro November. 🤤
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This dish comes with a side of Sourdough & Burrata that deserve a post on its own. Head down to Bistro November as their “Pop-Up” only lasts till November 30th in which deep down (crossed fingers) I hope that I will be able to try Chef JP’s daring Creations that pushes the boundaries (for some) at his new place. 🔖
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