Monday, December 03, 2018

I happen to have some kombu cabbage salad I made from last night (which is basically like an kelp-umami powered sesame coleslaw). I threw that on top of slices of my charsui pork belly all on a French roll & badda-bing, I just invented a signature dish for the restaurant I may never open. Maybe add a few sprigs of cilantro & sticks of crisp daikon - oh my gosh good-lord you got yo-self da bomb-mi! #skyguy76ig

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