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The best chefs are those that surprise with what you think it is, but actually isn’t. Take this for example, a beancurd dish served in a martini glass that resembles a scoop of gelato or ice cream, if you ask me. Dig in and you find layers of textures and flavors from the smooth chilled tofu with shredded crabsticks within, covered with creamy century egg sauce that comes with a punch of heat, then garnished with chopped century egg albumen and tobiko for that textural contrast. This is a dish that allows you to savour that umami flavor and a party with every spoon.
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