Little bites ignite the senses

Toriyama Wagyu with Horseradish Burrata, Japanese Fruit Tomato and Pickled Artichoke with New Zealand Shingle Peak Pinot Noir 2013.

GOOD things come in small packages and this aptly describes British chef Ryan Clift’s brand of cuisine.

Usually presiding over his own restaurant, Tippling Club in Singapore, Clift was in town recently at the Mandarin Grill in Mandarin Oriental Kuala Lumpur as guest chef for a special three-day-only gourmet escape of epic proportions.