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Lemon verbena leaves in a champagne and lemon verbena jelly cocktail.
Created and prepared by Kenny Kong, Executive Pastry Chef at Raffles The Plaza Singapore and Swissôtel The Stamford, Singapore. |
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Lemon verbena leaves in a champagne and lemon verbena jelly cocktail.
Created and prepared by Kenny Kong, Executive Pastry Chef at Raffles The Plaza Singapore and Swissôtel The Stamford, Singapore. |
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