L'art de la Nourriture

Seen at WGS 2014 by Chef Kenny Fu, My Humble House, Beijing. Lamb was tender with melt-in-your-mouth texture & wasn't gamey. 👍

Seen at WGS 2014. Pretty presentation!

Seen at WGS 2014 by Chef Sang Hoon Degeimbre. The snow is grated butter. Hidden under the pile of "snow" are black truffles

Seen at WGS 2014 by Chef Sang Hoon Degeimbre

By Chef Sang Hoon Degeimbre. Seen at WGS 2014. Quail eggs on potato "nest". A dollop of black garlic sauce was added under the quail egg.

Chef Sang Hoon Degeimbre's work of art. (bottom) Squid ink rice / (middle) "Squid Egg"- Molten pureed ravioli encased in "squid egg white" (moulded from squid & water) / (top) Squid ink dried rice chip.