Seasonal Outtakes 🔪
Dish 1 | Crab velouté with Hungarian red chilli cream.
Dish 2 | White asparagus with olive oil and pickled green asparagus.
Dish 3 | Sole with beurre blanc and fruits de mer.
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(Crab, Velouté Red Chilli, Sole Fish, Beurre Blanc, Seafood, White Asparagus, Seafood, Supper Club)
#crab #asparagus #seafood #chilli #sole
Dish 1 | Fremantle octopus with kelp oil, squid ink, nduja and smoked mayonnaise
Dish 2 | Oysters with sudashi ponzu and scallion oil
Growing up in Singapore and later working in its Michelin circuit, seafood has shaped my culinary journey. Expect upcoming dinners dedicated entirely to la fruit de mer (the fruits of the sea).
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(Seafood, Singapore, Coastal Cooking, Oysters, Fremantle Octopus, Nduja, Squid, Ingredient First, Supper Club)
#seafood #oysters #octopus #singapore #supperclub
CATCH THESE HANDS!
Not for fights, but for intention, craft and an exploration of cuisine.
HANDS! is a supper club born from the belief that food is a conduit for memory, for conversation, for community. A name rooted in the language of chefs signalling collective effort.
We’ll be sharing recipe videos of dishes from our dinners here, and opening applications for seats at the table in the coming weeks.
Watch this space! 👀
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(Chef, Supper Club, Cuisine, Community, Fine Dining, Ingredients Hands, Recipes)
#chef #finedining #community #supperclub #cooking
