Gain a better understanding of the flavours used in Chef Alvrie’s inspired recipes.
Blow-torched Hokkaido Scallops with Dragon Fruit, Garden Leaves, Cashew Nuts and Tiger Beer
Fresh Hokkaido scallops in a garden-inspired dish.
Black Sea Bass with Lemon Balm-Eucalyptus, Japanese Eggplant and its Flower, Jasmine, Curry Leaf
Aromatic fish with local herbs and slow-roasted eggplant in miso.