ON THE COVER

T. Dining by Singapore Tatler - - Editor’s Note -

Smoked Quail Served two ways us­ing all parts of the quail, Meta’s Chef Sun Kim com­bines jas­mine teasmoked quail breast with crisp, fried quail leg. The for­mer sits un­der a blan­ket of pars­ley oil-com­pressed spinach dressed in quail jus made us­ing its bones. It’s paired with cele­riac “risotto” made from diced cele­riac and Por­to­bello mush­rooms, set over a lit­tle cele­riac puree made with trim­mings and sea­soned with miso. Pho­tog­ra­phy: Ching of Green­plas­tic­sol­diers

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