Regarded as a premium delicacy, the prized abalone requires expert treatment in order to allow it to maximize its full potential of taste and texture. Koh Yong, an abalone expert from Australia who spent 10 years in mastering the art of making top-class dried abalone, returns to Singapore after a highly successful promotion last year. Hosted by Tung Lok Signatures – The Central, Koh Yong will share with you his experience on harvesting and braising dried abalone.

This is followed by a sumptuous six-course dinner specially prepared by the restaurant’s Executive Chef Li Ngai Man. Amongst the delectable menu, watch out for the main highlight, a whole succulent braised12-head dried abalone.