{"id":1638,"date":"2019-08-20T13:04:46","date_gmt":"2019-08-20T05:04:46","guid":{"rendered":"http:\/\/hapa.asia\/?p=1638"},"modified":"2019-09-11T10:28:20","modified_gmt":"2019-09-11T02:28:20","slug":"herb-crusted-lamb-for-italian-chef","status":"publish","type":"post","link":"https:\/\/hapa.asia\/index.php\/2019\/08\/20\/herb-crusted-lamb-for-italian-chef\/","title":{"rendered":"Herb-Crusted Lamb for Italian Chef"},"content":{"rendered":"\n<p>Italian Chef de Cuisine Andrea Zanella serves\ndishes featuring fresh and seasonal Italian ingredients to showcase his take on\nvibrant and traditional flavours with a creative twist. He enjoys maintaining\nclassic flavours to please all palates. Hailing from Venice, Chef Zanella has\nover 30 years of experience in the kitchen. He has worked in Switzerland,\nUnited Kingdom and in Asia between Bangkok, Phuket, Macau and Kuala Lumpur\nafter obtaining in 1994 a Michelin star in Italy. Chef Andre Zanella from Senja\nin the Saujana Hotel Kuala Lumpur uses Australian lamb to produce one of his\nfavourite dishes, herb-crusted lamb loin. He prepares the dish using garlic\npur\u00e9e and Portobello mushrooms and serves it with baby carrots and rosemary\nlamb jus. The chef recommends a fine Italian Chianti wine to complement and not\noverpower the flavours of the lamb.&nbsp;&nbsp; <\/p>\n","protected":false},"excerpt":{"rendered":"<div class=\"post-excerpt\">Italian Chef de Cuisine Andrea Zanella serves dishes featuring fresh and seasonal Italian ingredients to showcase his take on vibrant and traditional flavours with a creative twist. He enjoys maintaining&hellip;<\/div>\n<div class=\"post-more\"><a href=\"https:\/\/hapa.asia\/index.php\/2019\/08\/20\/herb-crusted-lamb-for-italian-chef\/\" class=\"button button-primary button-effect\"><span>Read More<\/span><span><i class=\"cs-icon cs-icon-arrow-right\"><\/i><\/span><\/a><\/div>\n","protected":false},"author":2,"featured_media":1668,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[34],"tags":[],"powerkit_post_featured":[],"class_list":{"0":"post-1638","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-bespoke-chefs"},"_links":{"self":[{"href":"https:\/\/hapa.asia\/index.php\/wp-json\/wp\/v2\/posts\/1638","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/hapa.asia\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/hapa.asia\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/hapa.asia\/index.php\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/hapa.asia\/index.php\/wp-json\/wp\/v2\/comments?post=1638"}],"version-history":[{"count":0,"href":"https:\/\/hapa.asia\/index.php\/wp-json\/wp\/v2\/posts\/1638\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/hapa.asia\/index.php\/wp-json\/wp\/v2\/media\/1668"}],"wp:attachment":[{"href":"https:\/\/hapa.asia\/index.php\/wp-json\/wp\/v2\/media?parent=1638"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/hapa.asia\/index.php\/wp-json\/wp\/v2\/categories?post=1638"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/hapa.asia\/index.php\/wp-json\/wp\/v2\/tags?post=1638"},{"taxonomy":"powerkit_post_featured","embeddable":true,"href":"https:\/\/hapa.asia\/index.php\/wp-json\/wp\/v2\/powerkit_post_featured?post=1638"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}