Hong Kong, China
- “Lo hei” (撈起).
- Caviar w/ smoked quail egg, crispy taro.
- Foie Gras w/ “lap mei” (腊味) terrine, daikon jelly, black truffle.
- Red Prawn w/ carabinero, “har mai” (蝦米), gnocchi, chilli, sage.
- “Beggar’s chicken” (叫化鸡): Frog Leg w/ lotus leaf salt, golden needle braised carrot, charred bamboo shoot.
- Iberico 36 w/ morel, vermicelli, onion foam.
- Grouper w/ “Yun nam” (雲南) ham, winter melon, shiitake mushroom.
- Molecular: “Xiao long bao” (小籠包).
- “Yak and Mac”: “cheung fun” (腸粉) w/ yak cheese.
- Nitro: “Tai kut” (大桔).
- Sweetbread w/ oyster, lettuce, artichoke.
- Suckling Pig w/ sugar snap peas risotto.
- Blue Cheese w/ longan syrup, lotus seed, lotus root, coconut jelly.
- Almond w/ sandalwood, sichuan strawberry, maple syrup.
- “Lin go” (年糕) icecream, water chestnut pudding.
- Chinese petit fours.
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This entry was posted on March 8, 2010 at 12:00 am and is filed under Contemporary, in 2010, in Hong Kong, with 2 Michelin Stars. You can follow any responses to this entry through the RSS 2.0 feed.
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