Boston Love Boat Ciponio from Arteastiq – medley of the seas (baby octopus, salmon meat, scallop and prawns) in claypot, baked with en feuillantine and served with arugula salad. The pastry was energetically crisp and buttery, and there’s plenty of amorous activity on set – the stew is essentially the…
Venison sirloin flambéed with Suntory Kakubin Kuro whisky at your table, served with coriander salsa verde, broccolini and sautéed cherry tomatoes from Arteastiq. Possessing the taboo yumminess of a strict yet attractive discipline master, the chewy and roasty venison sirloin tantalised with its decidedly inappropriate naughty squirts of dizzying alcohol…
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…