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COGNAC-AGED DUCK BREAST
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by
Winson Duong
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COGNAC-AGED DUCK BREAST chocolate duck demi - cocoa nibs - baby porcinis - fennel stems - butternut squash puree The duck was brus...
HAM & EGGS
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Winson Duong
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HAM & EGGS liquid egg ravioli - torched avocado mousse - crispy potato hay - serrano ham This dish was inspired by my visit to WD...
VALENTINE'S DAY 2012 - BEEF & POTATOES TWO WAYS
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Winson Duong
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VALENTINE'S DAY 2012 - BEEF & POTATOES TWO WAYS seared steak with okinawan potato & bone marrow butter - short ribs with micr...
KING OYSTER MUSHROOM TREE BRANCH
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Winson Duong
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KING OYSTER MUSHROOM TREE BRANCH torched with butter - edible soil I experimented with how to make an edible tree branch and came up wit...
FOIE & SAUTERNES
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Winson Duong
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FOIE & SAUTERNES sous-vide rhubarb - carmelized onions - sauternes gel
CUBAN PORK BELLY
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Winson Duong
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CUBAN PORK BELLY puffed conri - plantain puree - plantain chip - black bean puree From Chef JC. Arroz congri is traditional Cuban black ...
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TORCHED WATERMELON & FETA
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CUBAN PORK BELLY
CUBAN PORK BELLY puffed conri - plantain puree - plantain chip - black bean puree From Chef JC. Arroz congri is traditional Cuban black ...
COGNAC-AGED DUCK BREAST
COGNAC-AGED DUCK BREAST chocolate duck demi - cocoa nibs - baby porcinis - fennel stems - butternut squash puree The duck was brus...
MUSHROOM & CORN BISQUE
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FOIE & SAUTERNES
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VALENTINE'S DAY 2012 - BEEF & POTATOES TWO WAYS
VALENTINE'S DAY 2012 - BEEF & POTATOES TWO WAYS seared steak with okinawan potato & bone marrow butter - short ribs with micr...
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About
Winson Duong
currently : chef de cuisine @ palantir formerly : head chef of catering & events @ google
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WINSON DUONG
currently
: chef de cuisine @ palantir
formerly
: head chef of catering & events @ google