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" ... In the Residence tower, the Italian venue Frasca, with a long attractive bar, is designed around shared plates, from buffalo caprese salad and fried calamari as starters to main dishes such as tagliata of wood-grilled wagyu beef from Australia's Mayura Station. The Residence restaurant Sui Tang Li focuses on shared plates from Sichuanese to Shanghainese flavors and serves Cantonese dim sum. ... "
" ... This is the same thing that separates good restaurants from the rest. Yes, they have better chefs, but better chefs know that the secret to great food is starting with the best ingredients. Consider the simple caprese salad: Begin with vine ripened farmer’s market tomatoes, fresh artisan mozzarella, Ligurian basil and first-rate olive oil and you have a dream on a plate. Start with rock hard supermarket tomatoes that turn red from green in the warehouse only because they have been gassed to do so, industrial mozzarella and that old tin of olive oil under your sink, and you get a plate that tastes like nothing (at best). Yet when it comes to grilling, most Americans use the meat equivalent of bad supermarket tomatoes. ... "
" ... “A plant based cheese and crackers board should offer a lot more than just the traditional jams and dried fruit,” says Manuela Scalini. This board offers a selection of plant based cheeses including a vegan mozzarella caprese made with the meat of young green coconuts and cashews, fermented overnight with probiotics and then processed with sea moss to firm it; an aged vegan cheddar cheese, fermented as well, and aged in the fridge to dry and create a crust; a coconut "Swiss" cheese and crackers made with the leftover pulp from almond milk, and a Spirulina/noni "blue cheese.” Radish sprouts, cacao nibs, herb jams, bitter edible weeds and edible flowers are the perfect accompaniment. ... "