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2021-06-23
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A unique, innovative and sophisticated vegan gastronomic dining experience. Their 8-course modern vegan menu challenges your palate and breaking the boundary of conventional perception of vegan cuisine. What looks like a Chinese sweet dumpling (湯丸) is actually a savory clam chowder made into a mouthful of bursting sensation. Served in a box filled with tea smoke to add a bit of drama. All the senses got stimulated with umami. The accompanying beautiful fried flower which has a creamy ‘parmesan’
What looks like a Chinese sweet dumpling (湯丸) is actually a savory clam chowder made into a mouthful of bursting sensation. Served in a box filled with tea smoke to add a bit of drama. All the senses got stimulated with umami. The accompanying beautiful fried flower which has a creamy ‘parmesan’ filling is one delicious art piece. The passionfruit gel adds much freshness that cleverly balanced all the flavors.
A warm bread basket always put a smile on my face. Their sourdough and soft buns are of course vegan. Sourdough is excellent with great fermented aroma, would’ve loved them toasted with a crispy crust. The kale and mango bun is a pleasant surprise, the bun has a bouncy texture with a pesto like filling with distinctive herbs aroma.
Starring the humble jicama and aubergine yet presented in such a sophisticated way, it’s a dish created to utilize the aubergine trimmings from the main course (will get to that) so nothing goes to waste! Paper thin slices of jicama is so light and crunchy wrapping the smooth aubergine purée served with a tamarind sauce and sichuan pepper oil to lift the flavor with a kick.
A funky reimagination of traditional Cantonese shrimp roll (炸蝦卷). I can say this tasted even better than the real thing with real shrimp! The flavor and texture are extraordinary, very bouncy and springy with a ultra thin tofu sheet wrap. The shrimp umami is so authentic that I can hardly believe there’s no shrimp in it. The eye catching strawberry gel, sakura powder and hibiscus mayo are not there just for the fancy color, they offer a sharp tangy relief to balance the greasiness.
Radish tart, sounded quite boring but it’s actually inspiring. Radish finely cut into paper thin sheets then roll it back into a cylinder for cooking. It’s well marinated but the natural radish sweetness is the highlight. The fine layers adds much crunch to the ordinary radish. A pastry base completes this intricate ‘tart’ and served with a blood orange 7-spice sauce that gives sour and kick of spice. A genius elegant take on a humble radish.
Remember the aubergine purée earlier, it was the trimming segments from this aubergine while making space to stuff with tofu. The carefully crafted aubergine is braised with stuffed tofu, dressed in a delicious punchy black bean sauce. It’s an extraordinarily delicious edible craft.
Black rice ice cream with crisp, and popped rice adding crunch. The final mini lemon verbena dough ball is quite sharp as a final palate cleanser but would’ve liked the dough to be crispier. The dough ball feels more like chinese fried buns with a lemony custard filling.
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