Awesome dinner last evening with the Burpple Tastemakers, look at the spread and amount of seafood we had!
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We were grabbing really fresh Boston lobsters, scallops, black mussels, large prawns, squid and snow crab legs that had been soaking up Diamond's secret stock in a sauna tub. Hot stones are first heated till red hot and placed underneath the seafood before pouring the stock over. This generates the steam that continually bathe the seafood in this "sauna". I like the juiciness and sweetness of the seafood, both coming from its inherent freshness and from the stock 😋
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Credits : Wonderful dinner and evening at @diamondkitchensg with the @Burpple Tastemakers and Veronica from @sixthsensepr, thank you for the invite, hosting and feeding :)