New and Noted

With the changing of the season comes refreshed menus from talented chefs showcasing the freshest produce on a plate

- Dudi Aureus

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