S H O R T R I B || Pickled black fungus layered with flavours of soya sauce, chinkiang vinegar and sugar are conversation starters, it’s complex tanginess providing welcome respites from the richness of the short rib that had been arduously sous vide for
by fundamentally_flawed 8 years ago | via Instagram

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by derg6 8 years ago | via Instagram

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by derg6 8 years ago | via Instagram

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by derg6 8 years ago | via Instagram