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
Stitch perfect..Which wash would you pick? Tell us in comments below ????⠀
#ootd in check ✔️
A little rip and a little floral ????????
