co
rn(^) p
an
na
(^) co
tt (^) a
(^) w
ith
(^) he
rri
ng
pât
é (^) &
(^) pick
led (^) on
ion
069
Sandro Falbo and Iurii Kovryzhenko at
La Brassiere (Fullerton Bay Hotel).
Chef Iurii Kovryzhenko draws on pâtisserie
techniques for his savoury courses, which I find very
interesting. Staple Eastern European ingredients
such as beetroot, herring and oxtail are weaved into
artistic, floral expressions of panna cotta,
creams and jellies.
Sandro Falbo
CHEF
(^) +
VISIT