A bespoke cocktail with balanced flavors reminiscent of pandan, black sticky rice, and coconut, similar to Indonesian pulut hitam.
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An independent restaurant in Edinburgh's New Town, offering New York-inspired Asian cuisine with a focus on sharing plates, bespoke cocktails, and small domaine wines.
A chef who uses chicken thigh for souvlaki, contributing to the discussion on optimal meat cuts for juiciness.
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