A creative and textural dish featuring blue lobster encased in an ultra-thin crispy rice shell, served with a deep, rich 'Rouille' sauce.
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A three Michelin-starred restaurant in Hong Kong known for its fusion of French Mediterranean and Japanese cuisines, offering an inventive and whimsical dining experience.
The acclaimed chef helming the three-Michelin-starred Ta Vie restaurant in Hong Kong, known for his French-Japanese culinary style.
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