Singaporean 'Crab' Dessert (left), created by French pastry chef Dominique Ansel and chef Malcolm Lee of Peranakan restaurant Candlenut; and Corner House chef Jason Tan's version of oyster omelette (left below).
Caption: 
Singaporean 'Crab' Dessert (above), created by French pastry chef Dominique Ansel and chef Malcolm Lee of Peranakan restaurant Candlenut.
Credits: 
PHOTOS: BRANDON HO, DOMINIQUE ANSEL BAKERY