BEST OF BOTH WORLDS
With a menu that is updated every two months, Yohei Sasaki, the Japanese head chef of modern Italian restaurant La D'Oro, seeks to "showcase my culture and heritage in the food I serve". While Italian and Japanese cuisines are vastly different, he enjoys marrying them to create original dishes using peak seasonal produce from both countries. One of his personal favourites is the spaghetti aglio olio, which is the secret final course on his current lunch and dinner menus. Instead of the traditional olive oil-based sauce, Sasaki uses a house-made stock prepared using different varieties of chicken, niboshi (dried anchovies), kombu and vegetables. The stock is simmered for eight hours to enrich it with umami flavours, before the spaghetti is tossed in the sauce together with garlic, chilli, Italian parsley and yuzu zest.
ALL ABOUT THAT SPICE
This story is from the March 2023 edition of Tatler Singapore.
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This story is from the March 2023 edition of Tatler Singapore.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
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