Chef Yusuke Namai at Belon, in Central, Hong Kong, where he was a guest chef. Picture: Jonathan Wong

How a Japanese chef uses colour, or lack thereof, to highlight the flavours of his monochromatic dishes

Known for his culinary works of art, Yusuke Namai, the chef-owner of Ode, an avant-garde French restaurant in Tokyo, talks about the concept behind his monochromatic dishes

Topic |   Food and Drinks

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Chef Yusuke Namai at Belon, in Central, Hong Kong, where he was a guest chef. Picture: Jonathan Wong
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