HW FEATURE
trend that’s bolstered by
the rising cost of produce,
and the nose-to-tail
global culinary movement
towards minimal wastage.CREATIVE, DELICIOUS
Chefs are diving into
adventurous territory,
pairing off -cuts and
off al – once considered
a poor man’s diet – with
ingredients from the
kitchen to enhance existing
dishes with new fl avours
and create new dishes.
Take, for example,
the Toh Thye San duck
($62) served at the famed
Table65 modern European
restaurant at Resorts
World Sentosa. The duck
breast is glazed with a
reduced orange juice and
soy sediment – the pulp
left over from the process
of making soy sauce with
a crumble of cumin and
dehydrated orange.
The remaining bones
are roasted and infused to aYou’re thrown a
curveball on your fi rst bite:
It has an intense chicken
fl avour, with a delicious,
chewy and textured meat,
like a drumstick.
And you’re not far from
it. This oddball of a dish
is cock’s comb – served
at two of Bincho’s casual
fi ne-dining restaurants at
Dempsey Road and Moh
Guan Terrace.
At the yakitori-
ya-inspired (Osaka’s
traditional small grilling
stalls) eateries, chicken is
the mainstay, and every
part of the animal is used
for cooking by its executive
chef Asai Masashi,
including the tail,
cartilage, heart, gizzard,
neck and liver.
While the no-waste
practice is deeply
entrenched in Japanese
Mottainai culture, “spare
parts” are quickly fi nding a
place on the marbled tables
of fi ne-dining eateries – aIt looks
like a plate
of prawn
fritters at
first glance.
Your curiosity
is piqued
upon closer
inspection
of the dish’s
interesting
“spikes”.
1-3 BINCHO
Executive chef
Asai Masashi
prepares the
delicious cock’s
comb yakitori
dish that’s on the
a la carte menu.
4-6 TABLE65
Ingenious
creations of the
Pomfret Ceviche
(left) and Toh
Thye San duck
(right) by chef
Yoran Jacobi.
7-9 SALTED
and HUNG
No-waste dishes
Risotto, Clayfish
& Lardo, and The
Pearl Grouper
by chef Drew
Nocente.
10 & 11
GATTOPARDO
Ristorante di
Mare
Ravioli with
Sicilian red
prawns by head
chef Kenneth Oh.142536112 HERWORLD JAN 2020