by Qian Leung
@ 27 Apr 2018
On Wednesday, Chef Raymond Blanc presented dishes such beetroot terrine with horseradish sorbet, lobster plancha with spiced red pepper jus, roasted duck breast with citrus purée, and fruit ravioli with coconut and kaffir leaves at Hyatt.
On Wednesday, Chef Raymond Blanc presented dishes such beetroot terrine with horseradish sorbet, lobster plancha with spiced red pepper jus, roasted duck breast with citrus purée, and fruit ravioli with coconut and kaffir leaves at Hyatt.
