mr_kswong mr_kswong

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Mr. Ks🎩 웨인  Is either a hi or bye Chef in training

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Taste of the sea : Tartare d'huître et saint- Jacques, gelée pure d'eau de mer, mousseline Dubarry, quenelle de caviar "Impertinent" du Périgord Noir | Osyter and scallops tartare with geletinized sea water, cauliflower mousse and "impertinent" of black Périgord caviar.

Reopening of La Table des Merville as one michelin star restaurant with our new menu. Dôme de maigre, Gamberro Rosso de Méditerranée, Saint- Jacques et ses amusettes | Trio lean fish dome which consists of sea bass, Gamberro Rosso red prawn and scallops with algea and citrus juice injected in and geletinazation of scallop juice.

No one can resist the power of bah ku teh. #noteventhefrench. #malaysiancuisine

Poissons sauvages cuits au bouillon Japonais, sushi de légumes d'hiver | The combination of 3 types of wild fishes which are monkfish, cod and pollack. Sous vide with house made japanese stock and served with winter vegetables sushi.

After a long day of prep and photo shooting, finally is my turn to eat. bon appétit. #pigeon #truffle #foisgras

PIGEON désossé farci au foie gras sur son "31" | Boneless pigeon stuffed with foie gras and served with truffle gnocchi.

This week special: Noisettes de filet de chevreuil, tourte forestière | Venison fillet with hazelnuts , forest pie.

Magret d'oie des Landes grillé sur peau, risotto pomme de terre aux fines herbes | Perfectly grilled Landes goose and serve with potato and herbs risotto.

Colvert de chasse du Lauragais cuisiné en 3 recettes | The trio wild mallard from Lauragais region is the perfect dish for autumn with an incredible amount of elments inside.

Assiette du pĂŞcheur et risotto cremeux Ă  la truffe | Fisherman's plate with creamy truffle risotto. (red mullet, cod, mussels, saint jacques and prawn)

Able to learn and get involve in one of the most expensive ingredient to be found during this season :Truffle. Pavé de Rumsteak Gascon label rouge à la queue de boeuf, Truffe | Red label Gascon beef steak with oxtail and truffle.

Oeuf Bio mollet, brandade de cabillaud | organic egg with cod brandade infused with ratatouille saffron jus.