Spiced Chicken Breast with Miso Mayonnaise, Kombu Crumb and Pickled Radishes

From a humble farming background in Toolangi, Victoria to sous chef at Singapore’s Bacchanalia, Mark Ebbels’ career has taken him around the world. He has worked at some iconic establishments—including a two-year stint in the development kitchen of England’s three Michelin star restaurant The Fat Duck—and has a wealth of food experience. In the following recipe, Mark combines Singaporean and Western influences to create this stunning spiced chicken breast dish.