Chefs on sustainability

Talented chefs, Richard Ekkebus, Nate Green and Grey Kuntz discuss sustainability in the article, Eating Long Term, published in AsiaSpa magazine. There is also a delicious recipe from Cafe Gray Deluxe.

All seafood served at Amber is from sustainable sources including this line caught john dory, simmered ‘au plat’ with ‘agretti’ sea cress purée, green garden peas, grapefruit, mint in a lautrec garlic emulsion

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