Sweet potato mousse – coconut caramel, pecan crumble, and chantilly cream. The orange cheesecake cubes were relatively moussey, whereas the purple cubes were chunkier and more substantial, like gossipy aunties you met during Chinese New Year who gobbled too many pineapple tarts. Pleasant enough but as impressionable as the conversation…
Oven roasted Chilean sea bass with celeriac, honshimeji and edamame. The fish was good – moist, buttery and well-cooked, with nice crumbs for added crunch. I enjoyed the bitterness of the edamame and mushrooms, but the celeriac left me rather bemused as it tasted very much like it had just…
Slow cooked squid with poached pear, ginger, and candied pistachio. Essentially yusheng with a very daring and post-modern undercut hairstyle, with squid instead of raw fish slices. Each mouthful unveils a new facet of the dish, and you will run the gamut of sweet, nutty, crunchy, tart, crumbly and chewy…