How Paolo Dungca Uses Bones on the Menu at Kayu

How do you use bones on the menu at your new restaurant, Kayu? I love using bone-in meats because it gives us a variety of ways to create multiple dishes on the menu. For example, for our squab dish we roast the meat on the bone, which gives it a deeper and more complex flavor. We then take the leftover caramelized bones and make a rich bone broth that we serve as the...