Turn Your Kitchen Scraps Into Flavourful Powders
"Seated above the city on the 43rd floor rooftop overlooking the Marina Bay waterfront, diners at Zafferano Italian Restaurant & Lounge in Ocean Financial Centre are served beautiful plates from its new menu. The antipasti of raw Hokkaido scallop is topped with Avruga caviar and a sauce of saffron and sautéed monk capers, the rim of the plate dusted with a burnt orange powder redolent with the piquant taste of capers. Cuts of Black Angus beef tenderloin are served with a side of celeriac puree and leeks, punctuated with a deeply savoury onion powder. Rescuing kitchen scraps that would have otherwise gone to waste, Zafferano’s new head chef Emanuele Faggi has conjured up powders that magically add flavours and colours to his dishes." - Rachel Tan
