"Quail escabeche with Sichuan pickled persimmon, fragrant herbs and Arbol chili @tresgatosjp"ChefStephen MarcaurelleTres GatosAt my venues
Charred octo with glass noodles, lemongrass, aji lemon and roasted chestnut mushrooms1 Recommendation
Red curry poached lobster with chantenay carrots, lime relish, dill pollen and puffed grains1 Recommendation
