Sea urchin with smoked egg yolks and cauliflower mousseline.
THERE is a peculiar connection between taste and memory.
The Ritz-Carlton Kuala Lumpur festive offering of turbot with sea urchin from the New Year’s Eve Dinner menu brought back memories of a tamarind broth with pomfret slices made by YTL Hotels and Resorts corporate executive chef Wai Look Chow six years ago.
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