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ChuiLeeLuk
Observing diners taking time with aioli course, pausing for thought and to savour?about 18 hours agofrom web
Traditional 13 desserts of Provence will provide basis for our last menu of 2009.4:06 AM Dec 3rdfrom web
Thinking about Sichuan in kitchen. Expecting visit from Yu Bo for collaboration on 12 October.11:40 PM Sep 3rdfrom web
Chestnut ice cream with cape gooseberries, almost didn't need that milk chocolate sauce7:07 PM Jul 15thfrom web
Receiving first black truffles of winter tomorrow, modifications to menu afoot6:38 AM Jun 24thfrom web
making some headway with pheasant/tripe sausage project part of hot and cold starter1:25 AM May 27thfrom web
Started making duck biryani, replaced rice with russian style potato salad good/bad taste?7:57 AM May 14thfrom web
Launching presence on Twitter. Cutting across divide between chef in kitchen and diner in restaurant.2:24 AM Mar 31stfrom web
