Recently we brought you the Japanese restaurant making tanks from sushi and now we bring you the Taiwanese chef making a mini motorbike from lobster shells.
Huang Mingbo takes the discarded lobster shells at his restaurant to fashion them into great pieces of art that show some real intricate details.
A great way of showing that the things we often throw away can actually be put to great use.
Rather than just being faux-meat, Mamu is different. It's a mushroom-based meat alternative that's getting its launch in restaurants so that chefs can test its versatility. Flora Tsapovsky investigates.
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