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desserts

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The UTW (“Under Ten Words”): Spanish, hearty and gloriously pig-centric, nose-to-tail, occasionally adventurous comfort fare. The must-orders (if any): Carabinero Arroz, Gin Panna Cotta Summary: The chef previously headed the kitchen at UNA at One Rochester. Dehesa is proud of its nose-to-tail concept (choice extract from their website: “robustly flavoured alternative…

Mizu Manjyu (water dumplings) from Hashida Garo – 3 balls of white bean paste and seasonal fruit enclosed in arrowroot jelly, soaked in chilled mint syrup. The dumplings start off tasting like your usual Konnyaku jelly (our seasonal fruit was mango) but sheds its skin and reveals its inner starchy personality…

Foie Gras Macaron from Hashida Garo. Essentially like Little Red Riding Hood’s granny, looking all innocent and come-hither-to-my-(sick)bed with its soft macaron shell and insouciant red dustings before revealing its true grey form and completely taking control of your senses with its heavy-creamed, ferociously savoury fangs. 3.8/5 Hashida Garo 333A…

Grapefruit Dome from Concetto – a dome of orange and grapefruit, served with lemon meringue, grapefruit confit, honey mint sorbet and Grand Marnier. Essentially the perfect dessert for a hypothetical Preparation for Adult Modern Dining class for junior college/polytechnic students, at a price point suited for the same and an…