10 Oct 2016



TEXT BY Andre chiang
Watermelon Skin, Thyme, Fleur D'oranger

Every preparation of meat, fish, fruit or vegetables, there is around 20% of wastage, in a fine dining restaurant has wastage even high up to 30%! How could we stop the wastage and make something extraordinary? Reduce the wastage from 20% to 15, 10, 5% or ideally 0%? It was a mission that we gave ourselves, and Watermelon skin was one of the first thing we want to work on.

Aroma of a watermelon, Texture of a daikon and an Aftertaste of cucumber... Simply simmer it in the water of fleur d'oranger and thyme flower ...