PUMP­KIN SALTED EGG SAUCE PRAWNS WITH CRISPY YAM STRIPS

SALT Magazine - - A Day With -

“Be­cause my restau­rant is a pri­vate kitchen, I need to keep chang­ing and in­no­vat­ing. I need to be fast to adapt to the cus­tomers’ tastes, but still keep my tra­di­tions and cui­sine trade­marks. I don’t want to change it to be­come too West­ern­ised,” Ang says, so

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