Spent the afternoon making Michelin-starred RICE-ipes for krugchampagne’s annual campaign, which puts a single ingredient on a pedestal. #Krug’s Chef ambassadors were tasked to create a dish to pay tribute to this year’s ingredient, rice 🍚. I learned how to make dishes created by Chef barryquekhw of wheyhk and Chef robinzavou67 from the #KrugRoom mo_hkg. Chef Barry taught us how to make one of his favourite childhood dishes, laksa rice, along with the most flavourful homemade sambal. Chef Robin demonstrated a dessert and savoury recipe, both using rice in a creative way. For dessert, he made baked rice pudding ice cream with Japanese mango and lime syrup. For his savoury dish, he showed us how to make prawn thermidor on a rice pancake topped with truffles and finished with prawn head sauce. Thank you krugchampagne for having me! 🥂