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Fried egg? No! A pre-dessert, made of coconut cream, and a ‘yolk’ of mango-passi…

Fried egg?
No! A pre-dessert, made of coconut cream, and a ‘yolk’ of mango-passion fruit purée.
A perfect balance of sweet and acidic, and a lovely creation of Chef Olivier Pistre, Shangri-La Pudong, Shanghai.

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