he s done it again paying tribute to sang ho... (1112/1179)

He's done it again! Paying tribute to Sang Hoon Degeimbre's tribute to colours, this is "Black". Lamb back strap sous vide in squid ink for 2 hours to give it an appearance of charcoal. Served upon a bed of Japanese sushi rice topped with Furikake, squid ink emulsion, served with radish, zucchini and violas. Delicious! @zeboy is crazy... In a good way ☺

He's done it again! Paying tribute to Sang Hoon Degeimbre's tribute to colours, this is "Black". Lamb back strap sous vide in squid ink for 2 hours to give it an appearance of charcoal. Served upon a bed of Japanese sushi rice topped with Furikake, squid ink emulsion, served with radish, zucchini and violas. Delicious! @zeboy is crazy... In a good way ☺

I-Hua Lim

Level 9 Burppler · 1180 Reviews

Aug 30, 2012

How about a cup of tea? It's about 3 degrees now :)

So last night the boy had an idea to stuff snow peas and tofu with fish paste. Snow peas are the hardest frigging things to stuff! But tasted amazing in our steamboat!

He's done it again! Paying tribute to Sang Hoon Degeimbre's tribute to colours, this is "Black". Lamb back strap sous vide in squid ink for 2 hours to give it an appearance of charcoal. Served upon a bed of Japanese sushi rice topped with Furikake, squid ink emulsion, served with radish, zucchini and violas. Delicious! @zeboy is crazy... In a good way ☺

See more food at - ›

Number 8 Restaurant & Wine Bar

Number 8 Restaurant & Wine Bar

8 Whiteman St., Southbank

Saigon Sally

Duke Street, Windsor

Curve Restaurant & Bar

Curve Restaurant & Bar

APTE

See more places in this list ›