This is the dish to look forward to, but only if you come for dinner. Whole abalone was steamed for 4 hours till it was soft to the bite, then pan-fried with butter.
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This was served with deep chicken consommé (almost like essence of chicken) with stock from skins of potato to depict flavour from soil. Together with colours from beetroot and Japanese maple tree leaves (four types of chips - three Japanese potatoes and Jerusalem artichoke), this has all the imagery of autumn, both in presentation and in taste.
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This is Chef Shinya Otsuchihashi's creation, which took me on a journey through autumn and winter at Art at CURATE with his use of the freshest ingredients from Japan. This is also the finale to Curate's 2019 collaboration with guest chefs from Michelin-starred French-Japanese restaurants for the 2019 Art at CURATE culinary series.
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Available till 7 November 2019 only.
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