I love how given a set of fixed proteins, Chef Desmond has created wonders. Here, the trimmings from the mains are made into a steak tartare in a most unusual combination. Marinated in a XO sauce, this tartare is kick ass good, hiding coyly underneath a deep fried daun gadok, dotted with a sauce, again made from.leftovers bits of scallop. So inspiring to see young chefs learning to use every bit of ingredient when wastage in most fine dining establishments are high.