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2010-11-14
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We started off with Dead Garden – enoki, morel, caterpillar foie gras, and green onion. It resembles something of a ‘plant’, the enoki being the roots and the first thing that you eat. It was crunchy and dry. The caterpillar foie gras and green onions are the dirt and plants – it tasted a little bit like pork floss and wasabi, which was extremely smooth and creamy. It was interesting to say the least – good concept but a little weird at the same time.Next the molecular xiao long bau – not your t
Next the molecular xiao long bau – not your typical xiao long bau, no flour skin, just the juice. It was suggested that you swallow the whole thing in one bite and as soon as you bite it, the perfectly rounded ginger-based soup explodes in your mouth, with a thin sliver of pickled ginger on top which gave it a nice finale. It was indeed very smart.
The air dried foie gras toro and raspberry was absolutely delightful. The toro was creamy and fresh, a little fatty but not sickly. It was absolutely tasty. The dried foei gras and raspberry gave it a nice touch. It was very light and refreshing. A favourite amongst the diners that’s for sure.
Unfortunately they ran out of the white asparagus, so our hunan ham was served with wild barramundi, compressed winter melon, honey, fennel. The fish was moist and tender, the hunan ham, salty and soft. The combination of it all was just incredible. I’m not usually a big fan of ‘foam’, but the honey foam really gave it a really nice touch.
Mac and Yak – cheung fan yak cheese, served on a hot plate dish was outstanding. It’s such a simple dish but yet so satisfying. Gooey oozy cheese with cheung fan – I utterly enjoyed this and could have eaten another serve!
Next came the foie gras, lettuce wrap, sauternes with miso. The foie gras was slightly pan fried, it was rich, buttery and delicate. Topped with a dollop of miso, the foei gras was smooth and absolutely amazing.
Lastly, the Wagyu M9+, served with wasabi sugar snap peas was mouth watering. The wagyu was so tender and succulent. It was definitely the highlight of the meal.
The ‘starch’ was actually fried rice with caviar. I thought this was quite ordinary. The mixture of rice and caviar was nice, however, it was nothing special.
Last but not least, chestnut and chocolate cake with pistachio was deliciously yummy. It wasn’t as moist as I have hoped but it was still tasty. The pistachio gave it a nice texture and the chestnut was a great compliment. It was a great way to end a delicious molecular meal.
read rest of review here: http://gastronomous.wordpress.com/2010/06/29/bo-innovatio/
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