“I poured the silvery whites over my broth and used my chopsticks to make a mass of shimmering ribbons until the sauce transformed into a galaxy of miniature birds. I split the pot into three tureens--- one for Indulgence, his… — Roselle Lim Copy Share Image
“I turned to my kitchen to put the final touch on my dish--- a splash of black aged vinegar to the broth. The acidity… — Roselle Lim Copy Share Image
“I poured the silvery whites over my broth and used my chopsticks to make a mass of shimmering ribbons until the sauce transformed into… — Roselle Lim Copy Share Image
