RECIPES
Whether you’ve been a reader since the late 90s or are just starting to work the line, get some inspiration straight from the StarChefs’ community.
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Spot Prawn Ceviche
Santa Barbara Spot Prawns, Dashi Vinaigrette, Green Peppercorn-Infused Olive Oil, Cilantro Flowers | Chef Mark Chou formerly of Double Chicken Please
Key Lime Pie
Gin, Cream, Egg White, The Plum I Suppose, Winter Melon Syrup, Club Soda, Lime Bitters | Bartenders GN Chan and Faye Chen of Double Chicken Please