VALENTINE'S DAY 2012 - BEEF & POTATOES TWO WAYS
— by Winson Duong on

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VALENTINE'S DAY 2012 - BEEF & POTATOES TWO WAYS seared steak with okinawan potato & bone marrow butter - short ribs with micr...
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KING OYSTER MUSHROOM TREE BRANCH
— by Winson Duong on

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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...
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FOIE & SAUTERNES
— by Winson Duong on

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FOIE & SAUTERNES sous-vide rhubarb - carmelized onions - sauternes gel
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CUBAN PORK BELLY
— by Winson Duong on

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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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VALENTINE'S 2013 - CHEESECAKE
— by Winson Duong on

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For this coupling, we mirrored two cheesecakes to look exactly the same. We played with the sweet and salty levels of each to make the flav...
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TORCHED WATERMELON & FETA
— by Winson Duong on

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TORCHED WATERMELON & FETA tomato puree - mint - pine nuts
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WINSON DUONG

currently : chef de cuisine @ palantir
formerly : head chef of catering & events @ google