Art Apart Fair 9th Edition at Pan Pacific Orchard, Singapore
By Darinee Durai
Chef Heston Blumenthal says he's allowing the Duck to mature by retiring long-time dishes to a "Hall of Fame" menu. Snail porridge, orange and beetroot jelly, egg and bacon ice cream, mustard ice cream with red cabbage gazpacho, quail jelly, and salmon with liquorice will go. He will be working with an illustrator, a coaching psychologist, a font designer, and Lee Hall, the writer of Billy Elliot, to reimagine Fat Duck's tasting menu into a story "from childhood holidays in Cornwall between the ages of five and seven." Head to http://goo.gl/FGGbAC to find out more.
