Tossing to a good year: Premium Yee Sang with Crispy Seafood.
“It is a great chance for me to work with new menus and cooking styles every year,” said the 55-year-old chef with more than 30 years’ experience.
“For me, the challenge is to create dishes that appeal to both the young and old. Hence, my approach is for a traditional-meets-modern, East-meets-West fusion.”
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