Roasted baby lamb leg served with tomato and cucumber salsa. – Photos by SAMUEL ONG/ The Star
EXPECTATIONS are high when efforts are made to coax a chef out of retirement.
A gold medal winner at the 1994 Salon Culinaire competition in Singapore and after representing Malaysia as a guest chef at the James Beard Foundation Awards in 2004, Frankie Woo had hung up his chef’s toque a while ago.
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