A platter of whole fish can strike fear into even the savviest dinner guest. A good host, therefore, will take matters into their own hands, and serve individual, already prepared portions. While planning the menu, you must keep in mind some critical facts: squid ink will darken smiles, shellfish requires guests to use their hands or else concentrate too closely on the utensils. But whenever fish is served, it’s always a nice touch to place finger bowls (at the left of each place setting) with a bit of lemon or rose petals, if it’s a garden party. As an alternative, there are also small sponges that expand when wet, and become little hand wipes to distribute to guests.
Jerome Ianmark Calayag has been crowned winner in the regional heat of the world's biggest talent search to find the best young chef. He was joined on stage by three other special award winners. Discover all the winners and their signature dishes.