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    MODERN CHINESE

    A new take on China’s regional cuisines

    Victor combines his knowledge of China’s regional cuisines with techniques from French and Japanese cooking to create his modern Chinese menu. Recipes include: warm scallops, silken tofu and soy butter; raw kingfish with leeks, white fungi, radish, burnt garlic and ginger white soy cream; delicate white cut chicken with Hainan style condiments; and to finish, a seasonal dessert.

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    Wed 6 April 2016
    6:30 pm to 9:00 pm
    SOLD OUT
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    Tickets

    SOLD OUT!
    MODERN CHINESE
    $135.00
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