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New Fare: Scottish, Balinese and Thai Cuisines

by Liao Xiangjun

Bird Bird and Naughty Nuri's spice up the scene, while Edinburgh chef Mark Greenaway is due to serve up at Best of British gala dinner.

The post New Fare: Scottish, Balinese and Thai Cuisines appeared first on The Peak Magazine.

Posted in Artichoke, Bird Bird, Bjorn Shen, Gourmet & Travel, Massive Collective

New Fare: Scottish, Balinese and Thai Cuisines

by Liao Xiangjun

Bird Bird and Naughty Nuri's spice up the scene, while Edinburgh chef Mark Greenaway is due to serve up at Best of British gala dinner.

For more stories like this, visit www.thepeakmagazine.com.sg.

Posted in Artichoke, Bird Bird, Bjorn Shen, Food News, Gourmet & Travel, Massive Collective
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