Caviar, cockscombs and aubergine
Wow guests with this simple yet stunning recipe from award-winning chef André Chiang from Restaurant André in Singapore.
Keywords
- hotels & travel
Ingredients
- 1 kyoto aubergine
- 10 pieces cockscombs
- 1 chicken carcass, feet
- 250g roasted vegetable (onion, leek, celery, shallot, celeriac)
- 1 tsp beluga caviar
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