Savour 2013: Mikuni

Chef Moon Kyung Soo serves up a trio of inspired Japanese creations with a contemporary twist: Sukiyaki Egg Custard, a modern interpretation of chawanmushi; Truffle Kampachi, slivers of yellow tail lightly dressed with rice vinegar, truffle essence, light soy, black volcanic salt and micro-greens served in a tin can; and Sakura Pork Shio, marinated pork belly wrapped in sakura leaves and encased in a salt crust, where the pork is removed from its salt casing and served upon ordering.

Savour 2013 is at the F1 Pit Building. For ticket details, click here for Time Out's listing.