The partnership between Ho and Hor brings together the flavours of China and the Nanyang region. — Photos: LOW LAY PHON/The Star
PICKLED radishes dyed with purple cabbage juice and folded into roses. Okra and jellyfish in pungent wasabi dressing.
A fiery dish of stir-fried long beans with waxed meat. These were the starters that introduced diners to the collaborative menu curated by the executive chefs of Oriental Group of Restaurants, Justin Hor and Ruyi & Lyn’s James Ho.
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