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2019-06-02
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Fantastic private kitchen with a meaningful mission - showcase the local ingredients from Hong Kong.There are good local micro farms around Hong Kong, but not to a scale where you think it would regularly supply to restaurants. Thus, for this purpose alone, Chomchomyomyom got my vote.There quite a numbers of items on the menu, but I only included the highlights here.Local farmed clams with jicamaVegetarian started jicama with popped quinoa Smoked gribiche with cauliflower and shallotPan seared d
There are good local micro farms around Hong Kong, but not to a scale where you think it would regularly supply to restaurants. Thus, for this purpose alone, Chomchomyomyom got my vote.
There quite a numbers of items on the menu, but I only included the highlights here.
Local farmed clams with jicama
Vegetarian started jicama with popped quinoa
Smoked gribiche with cauliflower and shallot
Pan seared duck breast with local carrot and carrot purée
16 hours slow cooked pork belly with cabbage and cheddar grits
Finally, the dessert, sweet potato with maltose ice cream and sourdough
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