Fri, Aug 16 - Squid Ink Paella Topped with Grilled Tiger Prawns, Charred Squid and Roasted Bell Peppers By Joshua-Uriel Leong

Regular price $12.50 Save Liquid error (product-template line 149): -Infinity%
34 in stock
Baked squid ink paella topped with grilled tiger prawns, charred squid and roasted bell peppers.

About the Dish Designer
A former corporate banker turned professional chef, Joshua-Uriel Leong has been cooking for 20 years, specialising in South European cuisine. Even though Joshua initially started cooking in his 20s to impress women, he gradually fell in love with cooking, and eventually found his calling in the culinary world. Without a mentor, the self-taught chef honed his craft through mistakes, trials and errors. He has a passion for Mediterranean food, and runs private dinners from his private kitchen, #JulKitchen, with the goal of introducing Singapore to the cuisines of Italy, Spain and the South of France. The self-proclaimed ‘best steakmaster in the South of Singapore’ uses the freshest ingredients, herbs, dry-aged beef, and air-cured seafood in his cooking. He finds pleasure in serving people who love his food, and is happiest when he sees his diners bonding around a pan of paella he’s prepared.