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Lobster Uni Chitarra 🤫🦞 While us being avid uni fanatics made the uni addition inevitable, the true recipe inspiration came from our love of home-made pasta, bold seafood flavors, italian-asian cuisine and of course, @peggygou #lobster #uni #chitarra #pasta

#ad Recipe: Dry-Aged Duck, Umeboshi-Mushroom Puree, Sauteed Matsutakes, Black Truffle Rice @mychefman @CHEF iQ #mychefman #mychefiq Ingredients: * 1x duck crown dry aged (2 duck breasts) * 400g mixed mushrooms (shiitake, enoki, and shimeji work well) * 240g / 1 cup - plum wine (umeshu) * 48g / 3 tbsp - hoisin sauce * 18g / 1 tbsp - usukuchi soy sauce * 12.5g / 1 tbsp - sugar * 4 umeboshi plums, pitted (weight varies) * 14g / 1 tbsp - butter method 1. Glaze duck crown with honey/apple glaze 2. Insert smart thermometer into thickest part of duck crown 3. Roast duck at 375F for 7min 4. Rest for 7min 5. Roast for another 7min 6. Rest for 7min 7. Depending on the size of your duck crown and the thermometer's estimated cook time, potentially roast one more time. Internal temp should be 130-135F 8. Let duck crown rest for at least 30min Sauce Preparation: 1. In a bowl, mix plum wine, hoisin sauce, soy sauce, and sugar to create the braising liquid. 2. Clean and slice the mushrooms. 3. sauté the mushrooms until deeply browned 4. Pour the braising liquid over the mushrooms and simmer for 10-12 minutes, until the mushrooms are tender and the liquid has reduced by half. 5. Add the umeboshi plums, black garlic, braised mushrooms to a blender 6. Blend until smooth, ensuring the lid is secure and using a towel to protect from any splashes. 7. Add water if needed to thin out

an easy 10min weeknight meal la, 🗣️BIBIM GUKSUUUUUUUU 10min Bibim Guksu (Ramen) Recipe: 2 - instant ramen packs 1/2 cup - kimchi, minced 1/4 cup - kimchi juice 3 tbsp - gochujang 1 tbsp - gochugaru 2 tbsp - rice vinegar 1 tbsp - soy sauce 1.5 tbsp - sesame oil 1 - garlic clove, minced sprite, to taste toasted sesame seeds cucumber, julienne soft-boiled egg #ramennoodles #bibimguksu #EasyRecipes

cooking up beats with @tinlicker #bitterballen #stroopwafel

burnt basque cheese cake + caviar inspired kakigori (japanese shaved ice) been doing R&D on this dish for a bit - but now you can try it at my pop-up with Sebastian Kakigori in Melbourne, AUS on Feb 8th and 9th! check my bio for tickets 🖤