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Cooked plates of charcoal-grilled sea perch and wagyu, prepped sukiyaki-style, also enable showcase the best of seasonal finds that come in from the restaurant's doors four times each week.Janice Wong dips a whole tart into chocolate, while Caviar wants you to spoon sturgeon roe over it. From Tarte by Cheryl Koh, a pineapple tart that showcases her