Cooking With Soul
Jan 31, 2022
1 minute
When one thinks of fine dining, it’s not often that the humble onion figures as the top of mind—but for Uwe Opocensky, executive chef of Petrus at Island Shangri-La, the multi-layered vegetable has become an obsession ever since he
You’re reading a preview, subscribe to read more.
Start your free 30 days