Clockwise from left: Fried Herring and Salmon Skin (background); langoustine with smoked bone marrow, confit of swede and bits of deep-fried kale; and Atlantic cod, foie gras and oyster mushroom, wrapped in napa cabbage.
Caption: 
(Above) Fried Herring and Salmon Skin (background); langoustine with smoked bone marrow, confit of swede and bits of deep-fried kale; and Atlantic cod, foie gras and oyster mushroom, wrapped in napa cabbage.
Credits: 
PHOTOS: WONG AH YOKE, FISK