5 Restaurant Trends For 2023, According to MICHELIN Chefs
"Once these consciously procured produce are in their kitchens, more chefs should also find creative ways to minimise food waste by using all parts of the ingredient, says Labyrinth’s chef Han, who turns meat off-cuts and vegetable trimmings into ketchup, soup stock and natural food dyes for his dishes." - Debbie Yong
